NUGGE SOPPU ROTTI/ MURUNGAI KEERAI ROTTI
Rotti / Bread has been the staple food of mankind world over since time immemorial. India with its diverse culture has been producing numerous types of Rottis / Breads using the ingredients pertaining to the respective regions. The origin of Rotti or the Indian Breads have been traced back to the ancient times of Harappan Civilization. Mukul and Shilpa Gupta take us on an arm chair tour through out India for a traditional Rotti treat of every region via their elaborate article 'The Art of Breaking Bread' published in Sunday Herald.
Here is a Rotti recipe using the super ingredients Ragi hittu (ragi flour) and Nugge soppu ( Moringa leaves) abundantly grown in namma Karnataka. Adding chickpea flour/ Besan to the dough makes this Rotti a wonderful super food.
INGREDIENTS
Ragi flour - 1 cup
Chickpea flour / Besan - 1 cup
Moringa leaves / Nugge Soppu / Murungai keerai - 1 cup
Onion ( finely chopped) - 1
Grated fresh ginger - 1 tbsp
Salt - 1 tsp
Sambar powder - 3/4 tsp
Cumin seeds - 1 tsp
METHOD
1. Remove the Moringa leaves from the stalk and wash thoroughly.
2. Combine Ragi flour, Besan, salt and sambar powder in a bowl.
3. Add the grated ginger, chopped onion, cumin seeds and washed Moringa leaves to the flour mixture and mix well.
4. Add water and knead into a soft and spreadable dough.
5. Heat a greased tava.
6. Take a ball of the Rotti dough and pat it into a moderately thick Rotti on the tava.
7. Dribble oil all around, cover and cook till the top is done as seen in the picture.
8. Flip the Rotti and cook the other side dribbling little oil once again.
9. Remove the hot hot Nugge Soppu Rotti / Murungai Keerai Rotti on to a plate.
Enjoy the delicious and nutritious gluten - free vegan Rotti with chutney, pickle, sambar or any other side dish of your choice.
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