Clearcals

Serving Size 1 Medium Piece (40 g)
Calories93.3 kcal
Carbs16.7 g (66.6 kcal)
Protein2.4 g (9.8 kcal)
Fats1.9 g (16.8 kcal)

Sorram kambu kaaykari rotti recipe

Name: Sorram kambu kaaykari rotti
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12
Ingredients: 25 Grams of Fenugreek leaves; 25 Grams of Elongate bottle gourd; 25 Grams of Carrot orange; 10 Grams of Chillies green - all varieties; 10 Grams of Coriander leaves; 2 Tea Spoon of Rice bran oil; 1 Grams of Salt; 100 Milliliter of Water; 150 Grams of Sorghum flour (jowar); 150 Grams of Bajra flour

Sorram kambu kaaykari rotti/Jowar bajra vegetable is a good source of selenium, lutein, and an excellent source of beta carotene. HINT: It is helpful in the maintenance of healthy skin and improving vision.

Cooking time: 15 minutes

Serves: 12 persons

Ingredients

Fenugreek leaves

25 Grams

Elongate bottle gourd

25 Grams

Carrot orange

25 Grams

Chillies green - all varieties

10 Grams

Coriander leaves

10 Grams

Rice bran oil

2 Tea Spoon

Salt

1 Grams

Water

100 Milliliter

Sorghum flour (jowar)

150 Grams

Bajra flour

150 Grams

Instructions

Washing and chopping

Wash the vegetables and grate the carrots and bottle gourd. Chop the green chillies and coriander and keep aside.

Make the dough

Firstly, in a large mixing bowl take all the ingredients mix well. Add hot water and start to knead. knead to the soft dough for at least 10 minutes.

Roll out the dough

Pinch a small ball-sized dough and knead again. Dust with flour and pat gently. Pat with both hands until the roti turns as thin as possible.

Cooking

Put the flattened dough onto the hot tawa. Now spread water over the roti with help of a hand or wet cloth removing excess dough, wait until the water evaporates then flip it to the other side, press gently and cook all the sides.

Serving

Finally, serve the roti with curries, dals, or chutney.

Nutrition Label