GREENS AKKI ROTTI/KEERAI ROTTI/GREENS TALIPEET

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An old lady brings head load of green leafy vegetables from villages close to where we live, visits homes and sells her produce. She has a notion/belief that I am her lucky charm and visits me first. So I am the  privileged one and get access to best of the produce. I become over enthusiastic and end up buying lots of stuff from this lady (I feel sorry for this lady - carrying the load and moving around in hot sun). During one such visit she lured me with  super succulent spring/green onions, Dil, local variety of coriander.  Big fan of greens that I am I just grabbed the stuff,  paid her, got into the kitchen with no clue as to how I was going to use them all together. I decided to have a green theme. So it would be akki rotti with greens and a coconut chutney with mint- wow, I was happy for my clear thinking?!.
My mother in law a very fine cook would sometimes be very cut up with current generation. Soppu upyogisokke kashta padtaare  was an observation my mother in law would always make meaning people hesitate to use greens these days. It is also true that greens are the most neglected veggies on the planet. Readying greens for cooking  is a task by itself. So it is easier to procrastinate use of greens, I feel sorry for people who do not use greens for they will be missing the umpteen benefits greens have to offer.
Green leafy vegetables are the most potent super food on the planet. Packed with powerful dose of vitamins, minerals, antioxidants and phytonutrients - greens are available in many varieties in Indian sub continent. it’s a wonder we can live without them.
Come on - greens are super food, tasty, trendy so why procrastinate. get started right away.
  • Ease of  preparation - Very Very easy
  • Preparation time - 20 minutes
  • Cooking time - 5 - 7 minutes per rotti
  • Yield - 5 -6  rottis of 7 - 8 inch diameter.
Ingredients  
  • Green oniond/spring onons = 1 bunch
  • Onion bulb - 1 big
  • Coriander - 1 small bunch
  • Dil - 1 small bunch
  • Grated coconut - 1 cup (optional)
  • Rice flour - 1 1/2cups
  • Jeera/cumin seeds - 1 spoon
  • Sesame seeds/til - 1 spoon
  • Salt - to taste
  • Oil/ghee - for drizzling on the rotti
Method
  • Clean, wash, drain and finely chop all the greens as shown
  • Chop onions finely and keep aside
  • In a basin or a big bowl mix rice flour with all the  chopped ingredients, cumin, sesame seeds, required amount of salt  (as per taste) , add water little by little and prepare a soft but firm dough
  • Smear wok with oil, take dough of a small orange size and start patting inside the wok,
  • Keep the wok on the stove/gas flame and heat slowly till the rotti gets  roasted to a golden colour.
  • Cook/roast the rotti covered with a plate or lid for 2-3 minutes, then remove the lid and roast. Drizzle oil/ghee while roasting if required.
  • Remove from fire and serve hot with ghee/butter/chutney/chutney powder. I served mine with pudina chutney.
  • Repeat the process for rest of the flour. 
  • Please note that the wok has to be cooled before patting the dough. This could be done under running tap water.
Note
  • This rotti also can be prepared by smearing the dough - balida rotti

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