Vendhaya Keerai Rotti – Fenugreek Leaves Chapati Recipe – Rotti made with a combination of whole wheat flour, sorghum flour, fenugreek leaves and spices. Recipe with step by step pictures and video.
Here is the video of how to make Vendhaya Keerai Rotti – Fenugreek Leaves Chapati Recipe
Here is how to make Vendhaya Keerai Rotti – Fenugreek Leaves Chapati Recipe
Take a bowl and add in the flours and the oil. I have added a combination of whole wheat flour (godhumai), sorghum flour (sola maavu) and besan (kadalai maavu). The sorghum and besan adds a nice nuttiness to the rotti. Mix the flours along with the oil. Add in the spices, spice powders and the salt. Mix well to combine.
Make a paste of garlic, ginger, green chillies and curry leaves with a little water. Add it to the flour mix.
Wash the fenugreek leaves in lots of water. I leave the leaves immersed in a lot of water for ten to fifteen minutes. This removes off all the dirt. Wash the leaves and gently dry the leaves. Chop the leaves. Add in the leaves and the finely chopped onions to the flour mix. If you cannot finely chop the onions, grate them and add so its easier when rolling the dough.
Mix well to form a stiff dough. Sprinkle little water as necessary.
Once a stiff dough forms, rest the dough for 15 minutes. The dough will soften a bit during the rest.
Grease the hands with oil and make small balls of dough. You will get about roughly 20 balls. This recipe will make about 20 rottis.
Dust the dough ball generously in flour. Start rolling the dough gently. Dust the dough round in flour while rolling. This is a slightly sticky dough. So roll gently to avoid the dough from tearing.
Spread the dough to a 5-6 inch circle. Repeat with the remaining dough. Set aside on a big plate.
Heat a griddle. Place the rolled dough on the griddle. Flip over and cook for a minute more. Apply oil on the roti so it browns well. Cook till its golden and brown spots appear all over the roti on both the sides. Flip over and cook for a minute more.
Cook till its golden and brown spots appear all over the roti on both the sides.
Serve hot. Serve the rotti with plain yogurt.
Enjoy!!!
Vendhaya Keerai Rotti – Fenugreek Leaves Chapati Recipe
- Total Time: 40m
- Yield: 20 rottis 1x
Description
Vendhaya Keerai Rotti – Fenugreek Leaves Chapati Recipe – Rotti made with a combination of whole wheat flour, sorghum flour, fenugreek leaves and spices. Recipe with step by step pictures and video.
Ingredients
2 cups whole wheat flour / atta / godhumai
1/4 cup sorghum flour / solam
1/4 cup besan / kadalai maavu
1.5 tablespoon peanut oil
1 tablespoon white sesame seeds
1/2 teaspoon cumin seeds
1 teaspoon salt
1/4 teaspoon asafoetida
1/2 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 pod garlic cloves
1/2 inch piece ginger
4 green chillies
2 sprigs curry leaves
1/4 cup water
2 cups fenugreek leaves, chopped
1/4 cup onions, finally chopped
water for kneading the dough
peanut oil for making the rottis
Instructions
Take a bowl and add in the flours and the oil. Mix the flours along with the oil. Add in the spices, spice powders and the salt. Mix well to combine. Make a paste of garlic, ginger, green chillies and curry leaves with a little water. Add it to the flour mix.
Wash the fenugreek leaves in lots of water. I leave the leaves immersed in a lot of water for ten to fifteen minutes. This removes off all the dirt. Wash the leaves and gently dry the leaves. Chop the leaves. Add in the leaves and the finely chopped onions to the flour mix. If you cannot finely chop the onions, grate them and add so its easier when rolling the dough. Mix well to form a stiff dough. Sprinkle little water as necessary. Once a stiff dough forms, rest the dough for 15 minutes. The dough will soften a bit during the rest.
Grease the hands with oil and make small balls of dough. You will get about roughly 20 balls. This recipe will make about 20 rottis.
Dust the dough ball generously in flour. Start rolling the dough gently. Dust the dough round in flour while rolling. This is a slightly sticky dough. So roll gently to avoid the dough from tearing. Spread the dough to a 5-6 inch circle. Repeat with the remaining dough. Set aside on a big plate.
Heat a griddle. Place the rolled dough on the griddle. Flip over and cook for a minute more. Apply oil on the roti so it browns well. Cook till its golden and brown spots appear all over the roti on both the sides. Flip over and cook for a minute more. Cook till its golden and brown spots appear all over the roti on both the sides.
Serve hot. Serve the rotti with plain yogurt.
- Prep Time: 20m
- Cook Time: 20m
Keywords: vendhaya keerai rotti
Nice Article
Easy yummy recipe…
★★★★★
Thank you!