Dill weed is a unique perennial herb with pleasant anise-like flavor. Its sprigs (leaves), as well as seeds, are employed as a seasoning in various cuisines worldwide. It is a good source of minerals like copper, potassium, calcium, manganese, iron and magnesium. The sprigs of the dill weed have antiseptic, digestive, and carminative properties.
- 2 Cups Sorghum/Jowar Flour
- 2 Cups Water*
- 1 Tbsp Oil
- 3/4 Tsp Salt
- 1.5 Cups Finely Chopped Dill Leaves
- 1 Tbsp Roasted White Sesame Seeds
- 3 Tbsp Grated Coconut
- 5 Finely Chopped Green Chillies
- Make dough as mentioned in my earlier post ''Millet Roti''. Keep covered for 15 minutes.
- Add all spices mentioned above to the dough and knead thoroughly. If it is very hard, mix in a few tbsp of water and make it soft.
- Divide into 8 medium size balls.
- Using a greased banana leaf/parchment paper, pat the balls into 1/2'' thick disc. Make a few holes with the index finger.
- Transfer it to the preheated tawa and cook both sides with oil. Pour a few drops of oil in the holes so that the roti turns crisp.
- Serve hot with any chutney/ketchup.
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1. *My flour takes water in the ratio of 1:1. Add water according to your flour requirements.
2. Other millet flours like Ragi and Bajra can be used for this recipe.