Ingredients1 d 50 m servings 629 cals
- Cover the mung beans with the water and refrigerate overnight. The next day, drain the beans and reserve the soaking water.
- In a mixing bowl, combine the mung beans, rice flour, cumin seeds, green chile, asafoetida, cilantro, coconut, shredded carrot, and salt. Gradually add the water, mixing well with your hands to form a workable dough. Use only as much water as needed (about 1/2 cup).
- Shape the dough into balls about the size of a tennis ball. Set aside. Flatten one portion of dough into a thin round.
- Heat 2 tablespoons of vegetable oil in a griddle or skillet over medium heat. Place the rotti in the oil, and fry until golden brown, about 30 to 40 seconds. Flip the rotti over and fry until golden. Repeat with the remaining dough, adding 2 tablespoons of oil to the griddle for each rotti. Serve hot.
- Cook's Note
- When cooking the rotti, allow the griddle to cool down slightly before cooking the next one. You can also use two skillets, alternating between the two.
Per Serving: 629 calories; 36.7 g fat; 69 g carbohydrates; 6.7 g protein; 0 mg cholesterol; 168 mg sodium. Full nutrition
ReviewsRead all reviews 5
I used navy pea beans instead of the mung beans. I fried them on a non-stick griddle without oil. These are very tasty; it's a great recipe! Thanks!
More people should try and rate this recipe! My kids and I made these today, and we gobbled them up right away. We tried to stick to the recipe, but we quickly sautéed the jalepenos and onions (...
Yum, yum, yum, yum. Adhering to the recipe, to the letter, makes some of the tastiest rotti I've ever had. Deliciously authentic! Asafoetida is a ground up root that smells awful but kind of t...