Sabudana Methi Roti

1 Cup sabudana 
1/2 cup rice flour
2 tsp jeera/ cumin seeds
3 finely chopped green chillies
1 finely chopped onion
1/2 cup finely chopped methi / fenugreek leaves
1/4 cup finely copped coriander leaves
Salt to taste
Water to make the batter
Oil for cooking 


  • Soak sabudana in enough waer for atleast 6 hrs or overnight
  • Next day wash it, drain the excess water and add all the other ingedients (except oil)
  • Add water if needed, dough  should be like akki rotti  batter consistency
  • Now take a small ball of the dough and pat it on a greased banana leaf or butter paper
  • Pat the roti as thin as possible using wet hands
  • Grease the tava with oil and gently drop the banana leaf  upside down over the hot tava
  • After some time remove the leaf slowly,smear the roti with oil and cook  both the sides 
  • Serve hot with chutney


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