Vendhaya Keerai Rotti – Fenugreek Leaves Chapati Recipe – Rotti made with a combination of whole wheat flour, sorghum flour, fenugreek leaves and spices. Recipe with step by step pictures and video.
Here is the video of how to make Vendhaya Keerai Rotti – Fenugreek Leaves Chapati Recipe
Here is how to make Vendhaya Keerai Rotti – Fenugreek Leaves Chapati Recipe
Take a bowl and add in the flours and the oil. I have added a combination of whole wheat flour (godhumai), sorghum flour (sola maavu) and besan (kadalai maavu). The sorghum and besan adds a nice nuttiness to the rotti. Mix the flours along with the oil. Add in the spices, spice powders and the salt. Mix well to combine.
Make a paste of garlic, ginger, green chillies and curry leaves with a little water. Add it to the flour mix.
Wash the fenugreek leaves in lots of water. I leave the leaves immersed in a lot of water for ten to fifteen minutes. This removes off all the dirt. Wash the leaves and gently dry the leaves. Chop the leaves. Add in the leaves and the finely chopped onions to the flour mix. If you cannot finely chop the onions, grate them and add so its easier when rolling the dough.
Mix well to form a stiff dough. Sprinkle little water as necessary.
Once a stiff dough forms, rest the dough for 15 minutes. The dough will soften a bit during the rest.
Grease the hands with oil and make small balls of dough. You will get about roughly 20 balls. This recipe will make about 20 rottis.
Dust the dough ball generously in flour. Start rolling the dough gently. Dust the dough round in flour while rolling. This is a slightly sticky dough. So roll gently to avoid the dough from tearing.
Spread the dough to a 5-6 inch circle. Repeat with the remaining dough. Set aside on a big plate.
Heat a griddle. Place the rolled dough on the griddle. Flip over and cook for a minute more. Apply oil on the roti so it browns well. Cook till its golden and brown spots appear all over the roti on both the sides. Flip over and cook for a minute more.
Cook till its golden and brown spots appear all over the roti on both the sides.
Serve hot. Serve the rotti with plain yogurt.
Enjoy!!!
2 cups whole wheat flour / atta / godhumai 1/4 cup sorghum flour / solam 1/4 cup besan / kadalai maavu 1.5 tablespoon peanut oil 1 tablespoon white sesame seeds 1/2 teaspoon cumin seeds 1 teaspoon salt 1/4 teaspoon asafoetida 1/2 teaspoon red chilli powder 1/2 teaspoon turmeric powder 1 pod garlic cloves 1/2 inch piece ginger 4 green chillies 2 sprigs curry leaves 1/4 cup water 2 cups fenugreek leaves, chopped 1/4 cup onions, finally chopped water for kneading the dough peanut oil for making the rottis
Take a bowl and add in the flours and the oil. Mix the flours along with the oil. Add in the spices, spice powders and the salt. Mix well to combine. Make a paste of garlic, ginger, green chillies and curry leaves with a little water. Add it to the flour mix.
Wash the fenugreek leaves in lots of water. I leave the leaves immersed in a lot of water for ten to fifteen minutes. This removes off all the dirt. Wash the leaves and gently dry the leaves. Chop the leaves. Add in the leaves and the finely chopped onions to the flour mix. If you cannot finely chop the onions, grate them and add so its easier when rolling the dough. Mix well to form a stiff dough. Sprinkle little water as necessary. Once a stiff dough forms, rest the dough for 15 minutes. The dough will soften a bit during the rest.
Grease the hands with oil and make small balls of dough. You will get about roughly 20 balls. This recipe will make about 20 rottis.
Dust the dough ball generously in flour. Start rolling the dough gently. Dust the dough round in flour while rolling. This is a slightly sticky dough. So roll gently to avoid the dough from tearing. Spread the dough to a 5-6 inch circle. Repeat with the remaining dough. Set aside on a big plate.
Heat a griddle. Place the rolled dough on the griddle. Flip over and cook for a minute more. Apply oil on the roti so it browns well. Cook till its golden and brown spots appear all over the roti on both the sides. Flip over and cook for a minute more. Cook till its golden and brown spots appear all over the roti on both the sides.
Serve hot. Serve the rotti with plain yogurt.
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 20m
2 cups whole wheat flour / atta / godhumai 1/4 cup sorghum flour / solam 1/4 cup besan / kadalai maavu 1.5 tablespoon peanut oil 1 tablespoon white sesame seeds 1/2 teaspoon cumin seeds 1 teaspoon salt 1/4 teaspoon asafoetida 1/2 teaspoon red chilli powder 1/2 teaspoon turmeric powder 1 pod garlic cloves 1/2 inch piece ginger 4 green chillies 2 sprigs curry leaves 1/4 cup water 2 cups fenugreek leaves, chopped 1/4 cup onions, finally chopped water for kneading the dough peanut oil for making the rottis
Take a bowl and add in the flours and the oil. Mix the flours along with the oil. Add in the spices, spice powders and the salt. Mix well to combine. Make a paste of garlic, ginger, green chillies and curry leaves with a little water. Add it to the flour mix.
Wash the fenugreek leaves in lots of water. I leave the leaves immersed in a lot of water for ten to fifteen minutes. This removes off all the dirt. Wash the leaves and gently dry the leaves. Chop the leaves. Add in the leaves and the finely chopped onions to the flour mix. If you cannot finely chop the onions, grate them and add so its easier when rolling the dough. Mix well to form a stiff dough. Sprinkle little water as necessary. Once a stiff dough forms, rest the dough for 15 minutes. The dough will soften a bit during the rest.
Grease the hands with oil and make small balls of dough. You will get about roughly 20 balls. This recipe will make about 20 rottis.
Dust the dough ball generously in flour. Start rolling the dough gently. Dust the dough round in flour while rolling. This is a slightly sticky dough. So roll gently to avoid the dough from tearing. Spread the dough to a 5-6 inch circle. Repeat with the remaining dough. Set aside on a big plate.
Heat a griddle. Place the rolled dough on the griddle. Flip over and cook for a minute more. Apply oil on the roti so it browns well. Cook till its golden and brown spots appear all over the roti on both the sides. Flip over and cook for a minute more. Cook till its golden and brown spots appear all over the roti on both the sides.
Serve hot. Serve the rotti with plain yogurt.
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/vendhaya-keerai-rotti/
Recipe for barbecue grilled pineapples with cinnamon sugar. An easy and crowd pleasing party favorite. The best way to end your bbq meal. Recipe with step by step pictures.
Grilled Pineapple with cinnamon is one of the absolutely fabulous and simple desserts. If you haven’t tried this, book mark this for your next barbecue outing. This simple sugar and cinnamon glazed pineapple will become one of the best things to look for on your next bbq party. There are just four ingredients in this recipe. Pineapple, salt, sugar and cinnamon powder. I have just used plain sugar for this recipe. But you can also use brown sugar, muscovado etc..
I have also tried this recipe on a normal stove top grill pan and it works fabulously well. Add a little butter if making in a griddle on a stove top. Here is how to do it Prep the pineapple. Remove the top and bottom off from the pineapple. Trim the skin / peel off the pineapple.
Slice the pineapple into wedges. Discard the central core.
Place the sliced pineapples in a bowl.
Add in the salt, sugar and the cinnamon powder. Mix well to combine.
Macerate the pineapple for a couple of hours.
Get the charcoal grill or your gas grill heated up. Oil the grates. Place the pineapple slices and cook on both the sides for about 10-12 minutes. Baste with the macerated liquid as required.
That’s all she wrote. Fantastic and addictive grilled pineapples are ready.
1 pineapple, peeled, trimmed and sliced
3 tablespoon sugar
1/4 teaspoon salt
2 teaspoon cinnamon powder
Prep the pineapple. Remove the top and bottom off from the pineapple. Trim the skin / peel off the pineapple.
Slice the pineapple into wedges. Discard the central core. Place the sliced pineapples in a bowl. Add in the salt, sugar and the cinnamon powder. Mix well to combine. Macerate the pineapple for a couple of hours.
Get the charcoal grill or your gas grill heated up. Oil the grates. Place the pineapple slices and cook on both the sides for about 10-12 minutes. Baste with the macerated liquid as required.
That’s all she wrote. Fantastic and addictive grilled pineapples are ready.
- Author: Suguna Vinodh
- Prep Time: 2h
- Cook Time: 10m
