THIPPA ROTI:

Ingredients:
Rice rawa-3 cups
Fresh curd-2 to 3 cups
Peppercorns-1sp
Bengal gram-a handful
Black gram-1 cup
Shredded coconut-1cup
Onion-1 cup [finely chopped]
Gingelly oil
Salt to taste
Method:
Soak the rice rawa in the curd with the peppercorns and Bengal
gram for one hour.
Soak the black gram separately for one hour and grind finely.
Mix this with the rice rawa with enough salt and keep it covered for
½ hour.
Then add the shredded coconut and the chopped onions to the rawa
batter and mix well.
Place a tawa on the heat.
The fire should be low.
Spread a big spoonful of this thick batter evenly.
The thickness of this roti must be 1cm.
Pour 1 or 2 sp gingelly oil around the roti and cover with a lid.
When it is cooked on one side you can flip it to the other side.