Ingredients
2 cups of white rice flour ½ tsp Baking Soda 1 cup water and balance as required 1 Potato 1 medium Onion 1 Carrot 1 Capsicum/Peppers 1 Tomato 1 green Chilli 1 inch piece of Ginger A sprig of coriander leaves A sprig of curry leaves ½ tsp Red Chilli flakes 1 tsp Salt ½ tsp Pepper powder 3-4 Tablespoons oil
Method
Boil and mash the potato, chop the onion into small pieces to make half a cup, chop carrot into small pieces use ¼ cup, chop the capsicum or peppers into small pieces, take ¼ cup. Chop the tomato into small pieces and take ¼ cup, chop the green chilli and the ginger.
Put the rice flour into a blender or bowl (and use Barmix) add 1 cup of water and blend, then add the baking soda and the boiled potato and blend. This should be the consistency slightly thick like Thosai batter. Pour the mixture into a bowl and add all the ingredients (except the oil) and mix with a spoon.
Once all are mixed, take a small fry pan add 2 tablespoons oil per roti when heated pour around 2 heaped spoons of batter into pan, or till the pan is covered with batter, spray a bit of oil on top and close with a lid and cook around 2 minutes on each side.
This can be eaten with curry and any sambal of your choice
thick batter like thosai
fill pan with batter and close with a lid and cook for 2 mts on each side.
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