Kodi Guddu Porutu with Biyyam Roti

Ingredients

• 2 cup rice flour
• 2 tbsp chana dal (soaked in water for 30 minutes and drained)
• 1 medium onion (finely chopped)
• 3 piece green chili (finely chopped, adjust to taste)
• 3 tbsp coriander leaves (chopped)
• 1 tsp cumin seeds
• 1 tsp salt (or to taste)
• 1.5 cup hot water (approximately, for kneading)
• 3 tbsp oil (for cooking)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the rice flour, salt, and cumin seeds. Whisk them together to ensure even distribution.
   • Add the finely chopped onion, green chilies, soaked chana dal, and chopped coriander leaves to the flour mixture. Mix well until all ingredients are incorporated.
   • Gradually pour in 1 cup of hot water. Use a spoon or spatula to mix, as the water will be very hot. The mixture will be crumbly.
   • Once the mixture is cool enough to handle, begin kneading. Add the remaining hot water, a little at a time, until you form a soft, pliable, and non-sticky dough. The exact amount of water may vary depending on the quality of your rice flour.
   • Cover the dough with a damp cloth and let it rest for 15-20 minutes. This allows the flour to absorb the moisture fully, resulting in softer rotis.
2. 2

   Shape the Rotis

   • After resting, knead the dough again for a minute. Divide it into 8 equal-sized balls.
   • Take a piece of parchment paper, a banana leaf, or a clean plastic sheet (like a ziplock bag cut open). Lightly grease the surface with a few drops of oil.
   • Place one dough ball in the center. Dip your fingertips in water or oil to prevent sticking, and begin patting the dough outwards from the center, forming a thin, even circle about 5-6 inches in diameter.
   • Optionally, make a small hole in the center of the roti. This is a traditional technique that helps it cook more evenly and become crispier.