Rice Flour - 2 cups (I generally use very fine quality rice flour, which I use to make Idiyappam)
Jeera / Cumin seeds - 1 tsp
Finely chopped Onion - 1 big
Finely chopped green chilli - 2
Finely grated Carrot - 1/2 cup (optional)
Finely chopped corriander leaves - 2 tbsp
1. Take 2 cups of rice flour in a large bowl. Add salt, onions, green chillies, carrot, corriander leaves to the flour. You can also add grated coconut or crushed groundnuts instead of carrots. Some people add other veggies like bottle gourd, cucumber, flat beans, etc.
4. Take a lemon sized ball of dough. Take a plastic sheet (thick ones and cut into a size of a roti), spread 1 tsp of oil on the sheet and start pressing the dough into a flat round rotti with your fingers, with gentle pressure. Dip your fingers in oil for making a smoother rotti.
You can also use an healthier option to plastic - plantain leaf for better rottis and enhanced flavour :)
5. Heat an iron skillet or non-stick tawa, drizzle some oil. Place the sheet upside down, when the roti sticks to the tawa pull off the sheet slowly. Take care not to burn the plastic along with your roti (Dangerous... needs some practice!!).
6. Flip the roti and cook the other side too. Drizzle some oil on the sides and cook until the rotis are crispy.
Another method: is to use two tawas. Before switching on your tawa spread some oil, press the dough into a flat roti on the tawa directly and then switch on the flame. Cook both sides as above. Switch off the tawa when you finish making one rotti, and press another rotti on the other tawa which is cool. Thus making rottis on alternate tawas at the same time.