This roti is a nutritious one. Some 25 years back I have learnt to cook this tasty roti from my friend. Usually this must be made with a thickness of 1 inch. It will be crisper outside and soft inside. But I have showed here a thinner version. It will be delicious to have this as a Tiffin item either for breakfast or night. Tomato kara chutney will be much suitable as a side dish.
Rice rawa- 3 cups
Black gram- 1 cup
Peppercorns- 1 tbsp
Curry leaves- 3 arcs
Fresh curd- 1 cup
Bengal gram- half cup
Salt to taste
Thinly sliced onion- 1 cup
Shredded coconut- half cup
Wash the rice rawa twice and drain the water completely.
Add the curd, peppercorns, curry leaves, Bengal grams and salt.
Mix well and let it soak for an hour.
Grind the black gram to a fluffy batter.
Add this to the rawa mixture.
Add the coconut and the onions.
The batter should be thick.
Heat a tawa and spread the batter in to half inch thickness.
Pour a little oil around it.
Cover it with a suitable lid.
Once the bottom side is cooked to golden brown, flip it to the other side and cook until the other side is well cooked and crisp.
Thippa roti is ready now!