Chutney Rotti

No. of servings:  4	Soak Time:  10 mins
Preparation Time:  10 mins	Cook Time:  25 mins

Have some leftover chutney?  This is the most delicious way to upcycle it.  Since it has all components in itself, it tastes delicious with just ghee, butter or yogurt!  Be sure to check out exclusive tips and videos for making it!  

Ingredients:

• Rice flour - 3 cups
• Chopped onions - 1.5 cups
• Chutney - 1.5 cups 
• Green chili paste - 1 tsp
• Salt

Gadgets required: 

• Two thin pans that are seasoned well
• A strong and straight spatula without any angles
• Silicone or rubber grip to handle the hot pans

• NOTE: If this kind of pans are not available, it can be made on a heat-seasoned banana leaf (gently warming the leaf from the bottom, holding it flat, but away from the flame) 
• OR can use the waxy side of a freezer paper to make these rottis! 

Method:

• Chop the onions finely
• To the dry rice flour, add salt, green chili paste, chopped onions and chutney
• Mix well without adding any water
• Leave this aside for 10 minutes
• Crumble with soft hands, now that the onions would have released some water into the flour upon coming in contact with salt 
• Add warm water, little by little (don't add too much) and mix the dough with a gentle hand 
• The dough should be slightly softer than chapati dough, yet firm enough to make balls in the hand
• Smear oil on a cold pan, take a ball of the prepared dough and pat it onto it, spreading towards the edges
• When patted evenly, make a small hole in the middle, cover it with a lid, place it on the stove and roast
• Remove the lid when the dough doesn't look raw anymore
• Allow it to roast to the desired level on one side only (no flipping over) 
• Remove it into a plate with the spatula
• Serve it hot with ghee or butter or yogurt (optional)
• See the below tips for some points to keep in mind

Tips and Tricks:

• Sitting the onions in dry flour for a few minutes will ensure that there won't be excess water leaching out later
• Water oozing out of the onions is more flavorful
• A straight spatula will ensure ease of removing the cooked rotti from the pan, without breaking
• The hole in the middle will ensure even roasting, without trapping air in the centre 
• Pat the next one on the 2nd pan and be ready while the first one is cooking
• To cool the pan quickly and continue with making more: hold the pan with the grip and take it to the sink.  Reverse it, taking the support of the spatula.  Run it under cold water as shown in the video to cool it off and be ready to make the next one immediately.  DO NOT put water on a hot pan on the top side!  This will strip the seasoned layer and the food will stick to it the next time. 
• Be careful handling the pan when it is hot.  It just takes a little practice, but not too difficult
• After cooling in this method, the pan is ready to make the next one right away without any waiting time
• To 'season' new pans, apply oil generously and leave the pans in the sun for the whole day.  Repeat for 4-5 days.  Then, wash without over scrubbing the layer of oil that is 'baked into the pan' in the sun

Pictures: 

Final Outcome: