Ingredients:
Rice Flour - 1 cup
Sesame Seeds - 1/4 cup
Roasted Peanuts, soaked - 2 tbsp
Green Chilies - 5
Green Chili Paste - 3/4 tbsp
Cumin Seeds - 1 tsp
Garlic - 1 medium size clove
Onion, finely chopped - 1/3
Green Onion, chopped - 1 / 2 tbsp (heaps)
Coriander leaves - 1/2 cup
curry leaves, chopped - 1 strand
Salt to taste
Water - 1/3 cup, may need little less than this
Oil - 2- 3 tsps. per pancake
Method:
1. Soak sesame seeds in warm water.
2. Roast the peanuts, peel the skin and soak the peanuts in water. 3
3. Coarsely grind green chilies.
4. Blend 3/4 of the chopped onion, garlic, cumin and salt to fine paste.
5. Wash and chop the herbs finely.
6. Take the rice flour in a bowl, add chili and onion mixture to the flour.
7. Add crushed peanuts, remaining chopped onions, herbs and mix well.
8. Add a pinch of chili powder to adjust to your spice level.
9. Gradually add water to make soft dough.
10.Divide the dough into 3 equal parts.
11.Flatten the dough on a plastic sheet with your hand.
12.Gently transfer the flattened roti to a cast iron griddle or skillet
13.Make holes on the roti with your fingers.
14.Add a tsp of oil around it and cover it
15.Cook on medium flame and flip to the other side and cook till done.
The cooking challenge selected for February is Sarva pindi. This event is hosted by Srivalli of "Spicing your Life" and the recipe provided by Usha of "My Spicy Kitchen".
