1/2 cup grated white radish (mooli)

1/2 cup jowar (white millet) flour

1/2 cup boiled , peeled and mashed potatoes

1 tbsp roasted coriander (dhania) , lightly crushed

1/2 tsp chilli powder

1/4 tsp turmeric powder (haldi)

1/4 tsp dried mango powder (amchur)

salt to taste

jowar (white millet) flour for rolling



Combine all the ingredients in a bowl and knead into a soft, smooth dough, using enough water.

Divide the dough into 5 equal portions.

Roll out one portion of the dough into a circle of 100 mm (4") diameter.

Place the roti on a non-stick tava (griddle). Turn over in a few seconds.

Cook the other side for a few more seconds.

Lift the roti with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides.

Repeat with the remaining portions to make 4 more rotis. Serve hot.


Green Chutney


2 cups chopped mint leaves (phudina)

1 cup chopped coriander (dhania)

1 large sized onion, sliced (optional)

1 to 2 tbsp lemon juice

1 tbsp sugar

4 to 6 green chillies, roughly chopped

12 mm. (½") piece of ginger (adrak)

salt to taste



Combine all the ingredients and blend in a mixer to a smooth paste using a little water if required.

Refrigerate and use as required.

Oats Rava Palak Dhokla

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