Recently Chachi aquired a mani / chapati press, composed of two formica blocks (see picture below), to test it we made mani and rotla. The mani / chapati was quite difficult to press, but the rotla turned out a treat.
Ingredients
3 cups millet flour
salt to taste
1 and 1/2 cups water
butter or Ghee to spread on the rotla
Method
1. sieve the flour and salt, add water slowly to form a soft dough.
2. Divide the dough into 3-4 portions
4. Form a ball, place on the bottom half of the open press, close, press the handle down and voila you have a rotlo read to cook.
5. Place carefully on a medium hot tava (griddle) ensuring no bubbles are trapped underneath, turning it when it after a few minutes. Turn again a couple of times times until cooked, remove and spread some butter or ghee on it.
3 cups millet flour
salt to taste
1 and 1/2 cups water
butter or Ghee to spread on the rotla
Method
1. sieve the flour and salt, add water slowly to form a soft dough.
2. Divide the dough into 3-4 portions
4. Form a ball, place on the bottom half of the open press, close, press the handle down and voila you have a rotlo read to cook.
5. Place carefully on a medium hot tava (griddle) ensuring no bubbles are trapped underneath, turning it when it after a few minutes. Turn again a couple of times times until cooked, remove and spread some butter or ghee on it.
We ate it with ringra, mutter and bateta jo shak (aubergine, peas and potato in a tomato sauce). yummm!
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