Bottle Gourd Roti

Ingredients:

Bottle Gourd 1 Small
Rice Flour 6 – 8 tbsps
Onion 1 Small
Whole Red Chiles 3 – 4
Cumin Seeds 1/2 tsp
Curry Leaves 5
Salt to taste
Oil 1 tsp

Method of preparation:

Wash, remove ends, lightly peel and grate the bottle gourd using a food processor. (abt. 1 1/2 cups)
Alternatively, grate the bottle gourd using thick side of the grater.
Roughly tear the curry leaves.
Peel and roughly chop the onion.
Grind onion, broken red chiles, cumin seeds and salt into coarse paste without adding any water.

In a mixing bowl, mix together rice flour, ground onion paste, grated bottle gourd, curry leaves and salt.
The dough feels soft and but holds its shape when formed into a ball.
If the bottle gourd is too juicy, slightly squeeze the grated bottle gourd to remove some water.
Reserve the water and use while mixing the dough.

Heat a small wok or appam pan on medium heat.
Apply quarter tsp of oil and place a portion of bottle gourd mixture on the pan.
Carefully spread the mixture with wet fingers into somewhat thick roti.
Make couple of perforations on the roti to let the insides cook.
Cook covered for around 5 minutes and remove the lid.
Simmer and let the bottle gourd roti crisp up for a good 10 – 15 minutes
Remove the bottle gourd roti onto a plate and repeat the same with remaining portion of the mixture.
Serve bottle gourd roti with mango pickle and a tbsp of yogurt.