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Saturday, August 3, 2019

Cabbage Soppina(Leaves) Rotti

1 cup White Rice
1.5 cups cooked Boiled Rice
5 cups finely chopped Tender Cabbage Leaves
1 - 1.5 cups grated Coconut
2 cups Rice flour
2 - 3 Red Chillies
3/4 tsp Coriander seeds
1/4 tsp Cumin seeds
Grape sized Tamarind
Lemon sized Jaggery
3/4 -1 tsp Sambar powder
Big pinch of Asafoetida
1/2 tsp Turmeric powder
8 - 10 strands Curry leaves
2 - 3 medium sized Onion
Salt to taste
Banana leaves / Aluminium foil / Wax Paper


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

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

Mix it well and keep 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 15-18 Rottis.

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