LEFT OVER COOKED RICE ROTI

INGREDIENTS:
1. LEFT OVER COOKED RICE - 3 CUPS
2. RICE FLOUR - 2 CUPS
3. GREEN CHILLIES - 3 NO.S (MINCED)
4. ONION - 1 (FINELY CHOPPED)
5. CARROT - 1
6. CABBAGE - 100 GMS
7. TURMERIC POWDER - 1/2 TEASPOON
8. CHILLY POWDER - 1/2 TEASPOON
9. SALT - ACCORDING TO YOUR TASTE
10. WATER - 1 TO 1 1/2 CUPS ( APPROX.)
11. OIL FOR FRYING

METHOD:
1.MIX ALL OF THE INGREDIENTS MENTIONED ABOVE EXCEPT THE OIL . MAKE IT IN TO A DOUGH . THE DOUGH SHOULD NOT BE WATERY . IT SHOULD BE JUST LIKE THE RAGI ROTI DOUGH  CONSISTENCY .
2. DIVIDE THE DOUGH IN TO 10 EQUAL PORTIONS AND MAKE THEM IN TO BALLS .
3. APPLY LITTLE OIL ON A TAWA AND PLACE A DOUGH BALL ON IT AND PAT IT WITH YOUR HANDS . MAKE THE ROTI AS THIN AS POSSIBLE .
4. PLACE THE TAWA ON THE STOVE . FRY IT SOME OIL FOR COUPLE OF MINUTES WITH A LID ON IT . CLOSING IT WITH THE LID HELPS IN COOKING THE VEGGIES AS WELL AS IT KEEPS THE MOISTURE TRAPPED INSIDE AND THE ROTI WILL BE SOFT .
5. WAIT FOR COUPLE OF MINUTES AND TAKE THE LID OFF AND TURN THE ROTI UPSIDE DOWN AND LET IT FRY TILL IT BECOMES SLIGHTLY CRISPY ON THE EDGES . THE RICE ROTI IS READY TO SERVE . THIS GOES VERY WELL WITH ANY TYPE OF PICKLE OR KETCHUP .

TO MAKE ANOTHER ROTI, WASH THE TAWA WITH COLD WATER AND FOLLOW THE SAME PROCEDURE AS MENTIONED ABOVE . THE TAWA SHOULD BE COLD BEFORE WE START PRESSING THE DOUGH ON IT .

WHEN I WAS A KID, MY MOM USED TO MAKE IT AS A EVENING SNACK . THIS IS A GOOD CHOICE FOR PEOPLE LOOKING FOR A QUICK EVENING SNACK .