120 g Spinach (Washed & drained) or pre washed baby spinach 1 pack Onion 1/2 (small cubes) Rolled Oats 1 cup Shredded Coconut 1cup Whole meal Flour 2cups Plain Flour 3 cups Salt 1.5 tea spoons Water 200ml
Makes 12 rotis
Add spinach, onions, oats and coconut to the food processor and run till they are well mixed. Add salt, 2 cups of whole meal flour and 2 cups of plain flour and run till flour is well mixed. Add water while running the processor. Now your mix should look like a thick paste. Run till everything is well mixed and takes a light green colour.
Add the remaining cup of flour and run till the dough take a non stick consistency and start moving around the processor as one big lump. If this doesn’t happen add a bit more flour. (Amount of flour needed varies slightly depending on fluids in onion and spinach)
Pull out the dough with the help of the blade and place in a container. Knead the dough with more flour so you end up with non-stick soft dough. Wrap this in a cling wrap and rest in the fridge foe 30 minutes.
Take golf ball size portions and flatten in to a small circular roti (5 cm diameter, 2mm thick). Cook them on a heated frying pan or skillet on both sides till they are cooked. ( golden brown colour appears giving roasting coconut aroma)
Eat them with lunu miris, a suitable spread ( butter, Nutella) or a gravy. (fish curry) You can store them in the fridge for up to 2 days in a freezer bag. Microwave for 5-7 seconds per roti or toast them before eating. This makes them soft.