Nugge Soppu Rotti | Moringa Leaves flat bread

Moringa Leaves flat bread - Gluten free, Vegan

Servings: 8 Rotti
  • 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
  1. 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.

  2. When the bunch is no longer dripping wet, spread the stalks on a towel and let dry over night.

  3. In the morning, separate the leaves from the stalk by pulling the leaves backwards.

  4. Discard damaged, bruised and yellow mature leaves. Also the stalks and stems. No need for chopping the leaves.

  5. Cover and cook the leaves in just enough water (about 1 cup) until the leaves are cooked.

  6. 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.

  7. 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.

  8. Keep a bowl of water by the stove for dipping.

  9. Heat a griddle or tawa. I prefer to make it on a cast iron tawa.
  10. While the tawa heats up, apply oil on the banana leaf/parchment paper.
  11. 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.

  12. Turn the parchment paper upside down on the tawa and gently strip away the leaf or parchment paper.

  13. Fix any torn ends of the Rotti. Drizzle oil over the Rotti and in the centre.

  14. 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.

  15. 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..

  16. If you prefer one side to be crisp, leave it for an extra minute or two. Repeat with the rest of the dough.

  17. 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.