Ingredients
Rice floor - 3 cups
Water - 3 cups
Dill leaves - 1 big bunch
Onion - 3 big ones
Green chillies - 4 to 6 (depending on spice level needed)
Salt to taste
Grated coconut (optional)
Method
Separate out the stem and roots of Dill leaves and use tender portion only for Roti. Separated stem can be used for Sambar. Cleanly wash leaves 4 to 5 times so that mud is not present. Chop the leaves into fine pieces.
Wash and chop the onion into small pieces. Make the green chilly paste using a mixer grinder.
Heat a thick bottomed Kadai. Add 3 cups of water and salt and bring it to boil. Now add rice floor, mix well with water and cook it for about 2-3 minutes and switch off the flame.
Note:- Cooking the rice floor with water helps in preparing soft roti.
Add chopped dill leaves, onion, chilly paste (and grated coconut) and knead well so that all ingredients are mixed properly.
Heat iron tawa and grease the same with oil.
Use a banana leaf or thick plastic. Apply oil using palm. Take medium orange sized dough ball and make the roti on banana leaf / plastic sheet using palm. Make a small hole in the middle so that you can add a drop of oil while cooking.
Now transfer the roti to tawa and cook on both the sides by applying little oil. Please note that it will take at least a minute to cook each side.
Healthy and tasty Roti is ready to serve. This can be served with Chutney / coconut oil / ghee.
Note:- If you have too cook roti for many people at home, you can use simultaneously cook the roti in two different tawas.
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