Prep time: 15 mins | Cook time: 15-20 mins | Yield 8 small pancakes
- 1 cup fine semolina / bombay sooji/rawa
- 1/2 cup whole wheat flour
- 3 tablespoons freshly grated coconut
- 1 small-medium (approx 1/2 cup) finely chopped onion
- 2 small green chillies minced (adjust to taste)
- 1 inch ginger grated or minced
- 3 tablespoons thick curds/yogurt (use less if it is too sour)
- 1-1/4 cups water (add in parts)
- 4-5 curry leaves minced
- 2 tablespoons finely chopped coriander
- 1-2 teaspoons sugar or powdered jaggery (optional but recommended)
- salt to taste
- ghee or oil for shallow frying
1. In a bowl add the semolina, wheat flour, grated coconut, onions, green chillies, ginger, coriander, curry leaves and mix well. Add the curds and water in parts to form a thick batter almost like idli batter. Add salt & sugar/jaggery to taste and keep aside for 15-20 mins. This will help the semolina to fluff up a bit and cook faster. After 20 minutes if you feel that the batter is too thick add a few teaspoons of water or curds at a time to loosen it up a bit.
2. Heat a cast iron tawa or a non stick pan and spread about 2 heaped tablespoons of the prepared batter in the centre of the pan. Using the back of the spoon/ladle gently help the batter to spread out using a circular motion.
3. Cover the pan and cook on a medium heat for approximately one minute. Open the lid, drizzle some ghee around the sides of the rotti and some drops over the surface and flip. Cook on the other side as well till golden brown. Remove and place in a hot box/casserole.
4. Serve hot with chutney, sambhar or simply a dollop of fresh butter.