Rice Roti

This is a kind of roti which they normally make for Breakfast. This is from Karnataka, Malenadu region. Chop onions into very small pieces. Chop green chilli, coriander leaves, curry leaves into small pieces. Add all the ingredients to rice flour. Make a hole in the center, pour boiling water, and keep the lid covered for 5 mins. Then mix the flour , if needed, add additional water. Now, take a ball of flour, small orange sized, and brush 1 spoon oil on tawa, and patt this Roti flour to a thin roti. (as thin as possible). make 3 -4 holes in between and pour little oil. Now cook it on a medium- high flame, covered. Once its cooked on one side, turn it and cook for 1 min the other side. now remove from fire. For the next rotis, we can use the same tawa. We can let the tawa under cold water and patt the next roti. Or We can use the aluminium foil or Juice cartons cut and made into nice square. You can patt the roti on these sheets, and put the sheet on tawa. once the roti becomes little hot, we can remove the sheets from a side. Dont forget to brush little oil. Traditionally they use raw banana leaves to patt the roti. It gives a very nice flavor. One best modification of this roti is: Using the remaining cooked rice. We have to grind the cooked rice with very little water. and then add rice flour and other ingredients to this grinded batter. This gives a very soft textured rotis, which seem crisp from outside, but inside very soft. We can also make very thick rotis with the same above receipe. We can also add grated carrot or grated beetroot to get different flavors. But, take care to maintain the consistency of dough. It shouldnot be too tight, nor too watery. Should be pattable. But the traditional pure roti with only onion, cumin,coconut scrap itself tastes too good. This can be served with Butter, or ghee and coconut chutney. Also with butter and little honey.