Sabakki Rotti

Ingredients

• Sago – 1 cup
• Curd or buttermilk – 1 cup, or water as needed
• Rice flour – 1 to 1½ cups
• Boiled potato – 1 medium, cooled and mashed
• Onion – 1 small, finely chopped
• Green chillies – 2
• Cumin – 1 tsp
• Curry leaves – 1 sprig
• Coriander – 2 tbsp
• Salt – as needed
• Oil – for cooking

Method

1. Rinse and soak the sago in curd, buttermilk or measured water for 5 to 6 hours. A pearl should crush easily.
2. Drain free liquid and add cooled potato, onion, chilli, cumin, curry leaves, coriander and salt.
3. Mix in 1 cup rice flour first. Add more only as needed for a soft, pliable dough.
4. Lightly oil a cold or barely warm tawa. Pat a lemon-sized ball outward with wet fingers into a thin round and make 2 or 3 small steam holes.
5. Cook covered over medium heat for 3 to 4 minutes with a little oil around the edges and holes.
6. Flip only when firm and golden underneath; cook the second side uncovered for 1 to 2 minutes.
7. Cool the tawa before patting the next rotti, or use a second tawa.
8. Serve hot with peanut chutney, coconut chutney or curd.