INGREDIENTS
- Wheat flour – 3/4 cup
- Gram flour/besan/kadalai maavu – 3/4 cup
- Ajwain/carom seeds/omam seeds – 1/2 tsp
- Green chili – 1
- Onion (small) – 1
- Asafoetida/hing – 1/4 tsp or a small pinch
- Coriander leaves – (3-4) sprigs
- Water – 1/2 cup
- Salt – As per taste
- Turmeric powder – 1/4 tsp
- Oil – 1 tbsp
PROCEDURE
- In a mixing bowl, add wheat flour and gram flour. If required, the two flours can be sieved once or twice.
- Add finely chopped onions.
- Next, add finely chopped coriander leaves and finely chopped green chili.
- Now, add carom seeds.
- Add turmeric powder, hing and salt to it.
- Add, water little by little.
- Knead it into a smooth dough. If the dough is dry then sprinkle little water to it. If the dough is sticky then add little four and make it smooth.
- Take a small portion of the dough.
- Roll it with rolling pin.
- Cut the dough into circle. I have used a bowl.(This step is optional)
- Dough in perfect round.
- Heat a tawa and place the rolled dough over it.
- Flip it once you see bubbles. Drizzle oil over it cook it well on both sides. Flip it twice or thrice.
- Missi roti is ready.
- Serve hot missi roti with curd, pickle or any curry of your choice.
NOTE
- Carom seeds give awesome flavor to the roti.
- The ratio of the wheat flour and besan can be altered as per the requirement.
- Oil can be used while kneading the dough.
- I used a bowl to get a perfect round. This step is optional. You can use the rolled dough as such also.
- Missi roti takes longer time to get cooked than normal roti. Else roti will have raw besan taste.
- Serve it hot else the roti hardens due to besan.
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