Nugge Soppu Rotti is a perfectly delicious way to include Moringa leaves into your everyday diet. No need for fancy trendy smoothies or shakes, nor Moringa pills and powders needed. Just plain real wholesome food in a holistic diet.
Hello! Wishing the New year has started on a super positive note for you! Here’s the first recipe of the year.
Nugge Soppu popular as Moringa, has emerged as the new super food on the block world over. Long before all that jazz happened, it was consumed in absolutely healthy ways as everyday food in India. I’m glad you’re here to re-discover the power of Moringa or Drumstick leaves or Namma backyard Nugge Soppu.
Rotti is traditionally a breakfast item in Karnataka cuisine. However, in our household, we usually like to eat it more as brunch or for dinner. Because, it is quite filling and makes for a sumptuous meal in itself when there is a fitting side dish like North Karnataka style Ucchellu /Gurellu (Niger Seeds) Chutney and a bowl of thick yogurt or Andhra style Mango Ginger / Mamidi Allam Pachadi or Hagalkayi Gojju or Tomato Onion Gojju or Menthi Pudina Pachadi
Nugge Soppu Rotti in this recipe uses a combination of Rice and Ragi (finger millet) flours because I like to include the healthy Ragi flour as much as possible. It can be made using either only Rice or Ragi Rottis also and it will turn out just as yum. Best part is that it is effortlessly gluten-free as well as vegan. With Ragi (Finger Millet), Moringa and sesame seeds included, the Calcium quotient of this dish is super high. It is not only a comfort food, but a nutrient dense one.
The special thing about Rotti is it is made by patting the dough by hand into a circular shape without the use of rolling pins. Patting the Rotti into a perfectly round shape will take a little bit of practice, but totally doable.
Nugge Soppu has a bitter taste to it when cooked. However, in this Rotti, the bitterness goes completely unnoticed and even kids will not say no to it. You can vary the quantity of Nugge Soppu, onions and carrots to suit your taste. However, do not skimp on the coconut. Freshly grated coconut is a must for this recipe. Enjoy it with a blob of freshly churned butter or ghee on top and don’t feel guilty about it.
Moringa Leaves flat bread - Gluten free, Vegan
- 1 bunch Nugge soppu / Moringa leaves (2 big handfuls or cups of leaves)
- 1 carrot peeled and finely grated
- 1 big onion finely chopped
- 2 cups freshly grated coconut
- 2 cups rice flour
- 1/2 cup ragi (finger millet) flour
- 2 tbsp red chilli powder
- 2 tbsp jeera / cumin seeds
- 2 tbsp white sesame seeds
- salt to taste
- peanut oil for cooking
- 1 cup water for cooking Nugge Soppu
- warm water for mixing dough
- 1 banana leaf or parchment paper for patting Rottis
Prepping the leaves: Wash the whole bunch by dunking it in a bucket/big pot of water several times. Rinse, strain and drip dry by laying it upside down on a colander or large bowl.
When the bunch is no longer dripping wet, spread the stalks on a towel and let dry over night.
In the morning, separate the leaves from the stalk by pulling the leaves backwards.
Discard damaged, bruised and yellow mature leaves. Also the stalks and stems. No need for chopping the leaves.
Cover and cook the leaves in just enough water (about 1 cup) until the leaves are cooked.
In a large mixing bowl, mix all the dry ingredients together. Then add cooked Moringa leaves, grated coconut and carrot and mix well till the mixture is coarse and crumbly.
Sprinkle warm water in one portion of the flour mix to form a soft pliable dough. Do not mix the entire dough at once. Mix as needed. Dough should neither be too tight nor runny.
Keep a bowl of water by the stove for dipping.
Heat a griddle or tawa. I prefer to make it on a cast iron tawa.
While the tawa heats up, apply oil on the banana leaf/parchment paper.
Now take a small ball of dough about the size of a small orange and pat it with your wet palm to make a thin circular Rotti. Dip your fingers in that bowl of water as needed, to pat with ease. Make a hole in the centre.
Turn the parchment paper upside down on the tawa and gently strip away the leaf or parchment paper.
Fix any torn ends of the Rotti. Drizzle oil over the Rotti and in the centre.
Cover and cook on medium heat. Flip after 3-4 mins, the bottom side must have turned golden brown. Cover and cook the other side for a min or 2 and transfer to a plate.
While the Rotti cooks, pat the next one and keep it ready. Before making the next Rotti, turn the heat down to sim and then transfer the next one on to the Tawa. If the Tawa is smoking hot, sprinkle some water to cool it down before safely transferring the next Rotti on to the Tawa..
If you prefer one side to be crisp, leave it for an extra minute or two. Repeat with the rest of the dough.
Enjoy it served hot with a blob of butter or ghee on top with the chutney or Gojju of your choice.
Make sure to choose the bunch that has tender leaves avoiding yellow leaves.
Always clean, wash and dry the bunch of leaves before hand.
You can omit sesame seeds when making during hotter months.
Do not cook Rotti on both sides for too long, or it will become hard. The secret to a soft Rotti lies in cooking only one side well. The other side gets cooked in the steam under the covered lid.
Do not skimp on oil to cook Rotti, it might give you a stomach ache.
When it becomes cold, it gets a bit chewy; So, always serve hot.
You may add finely chopped green chillies if you like.
The recipe is vegan except for the optional dollop of butter or ghee to serve on top.
Poppy Metcalfe says
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