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Saturday, March 23, 2019

Harive Soppu(Amaranth Leaves) Rotti

1.5 cups White Rice
1.5 cups cooked Boiled Rice
1.5 cups grated Coconut
2 cups chopped Banana Stem
2 cups Rice flour
3 - 4 Red Chillies
Grape sized Tamarind
Lemon sized Jaggary
1/2 - 3/4 tsp Sambar powder
Big pinch of Asafeotida
1/2 tsp Turmeric powder
1/2 inch sized Ginger
8 - 10 strands Curry leaves
2 - 3 medium sized Onion
5 cups finely chopped Amaranth / Harive Soppu / Dantina Soppu
Salt to taste
Banana leaves / Aluminium foil / Wax Paper


Soak white rice in water for about 5-6 hrs. Grind soaked rice along with chopped banana stem, grated coconut, cooked rice, salt, curry leaves, ginger and red chillies, sambar powder, jaggery, tamarind, turmeric powder, asafoetida into smooth thick dough. (Add water if required). Add rice flour and mix them well.

Chop the onions and amaranth leaves into small pieces as shown in the picture below. Add them to the dough.

Mix well and keep it aside.

Take one banana leaf/ aluminium foil (For aluminium foil: put 1 tsp of oil and spread it over the foil). Take handful of dough and spread it over the banana leaf evenly as shown in the picture below.

Heat the Tava(Iron Tava preferred) put the rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.Remove the banana leaf and spread 1-2 tsp ghee/oil over the rotti and cook other side of the rotti for about 1-2 min in medium/low flame.

Serve hot along with any kind of Sambar or Chutney. The above mentioned ingredients will serve around 18 Rottis.

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