Ingredients

Cabbage ( kosu gedde)—finely grated—1 cup

Rice flour ( akki hittu)—3 cup

Fresh grated coconut ( kayi turi //nariyal)—1/4 cup

Green chillies (hasiru menasina kayi)—finely chopped—1 teaspoon

Jeera (jeerige//cumin seeds)—1 teaspoon

Finely chopped coriander leaves (kothambari soppu)—2 tablespoon

Salt—to taste

Water— to mix rotti

Oil—to sprinkle on rotti

Method

Take all the above ingredients in a mixing bowl except oil, mix well together and add water little by little and knead the dough.

Keep it aside covered for 10 minutes.

Grease the pan or tava,spread a big lemon sized dough evenly ( thin) with wet fingers.

Smear little oil all over and on rotti and cook on medium flame,covering with a lid.

Cook till crisp and light brown and serve hot with chutney,chutney powder or sauce and curd.