Ingredients:
Rice flour 2 cups
Onion 1 medium size chopped finely
Green chillies 4 diced finely
Fresh grated coconut half a cup (optional)
Salt 2 teaspoons
Curry leaves 1 sprig (optional)
Oil
half a cup Water
Method;
Reserve 3 Tbsp. rice flour. Mix the rest of the rice flour along with the above ingredients into a dough (lighter than a bread dough) with water. Make the dough into medium size balls (as big as a lemon)flatten each ball into a circle with a rolling pin by dusting the same rice flour on it when it starts to stick.Heat the pan with the tortilla on the stove. Add a teaspoon of oil around it. When the tortilla starts to bubble all over flip it over.Press firmly with the spatula all around the edges of the tortilla and add another spoon of oil. When both sides have medium to dark brown spots on them, then the tortilla is done. Remove from pan.Repeat the same procedure for all the tortillas.
Rice flour 2 cups
Onion 1 medium size chopped finely
Green chillies 4 diced finely
Fresh grated coconut half a cup (optional)
Salt 2 teaspoons
Curry leaves 1 sprig (optional)
Oil
half a cup Water
Method;
Reserve 3 Tbsp. rice flour. Mix the rest of the rice flour along with the above ingredients into a dough (lighter than a bread dough) with water. Make the dough into medium size balls (as big as a lemon)flatten each ball into a circle with a rolling pin by dusting the same rice flour on it when it starts to stick.Heat the pan with the tortilla on the stove. Add a teaspoon of oil around it. When the tortilla starts to bubble all over flip it over.Press firmly with the spatula all around the edges of the tortilla and add another spoon of oil. When both sides have medium to dark brown spots on them, then the tortilla is done. Remove from pan.Repeat the same procedure for all the tortillas.
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