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Nugge Hoovu Nugge Soppu Akki Rotti
Karnataka style Drumstick blossoms and leaves Rice Rotti makes 5 Rottis medium size
Servings: 5 medium size Rottis
Ingredients
  • 1 cup rice flour
  • 3/4 cup freshly grated coconut
  • scant handfuls of fresh nugge hoovu / muringya flowers and buds
  • one handful tender nugge soppu / moringa / drumstick leaves
  • just enough water to cook the leaves about 3/4 cup
  • 1/2 tsp red chilli powder or per taste
  • 1/2 tsp jeera / cumin seeds
  • 1/4 tsp hing
  • 2 stalks of spring onions washed, towel dried and finely chopped
  • 2 tbsp sesame seeds during winter
  • peanut oil for cooking
other
  • banana leaves / parchment paper
Instructions
Prepping the leaves
  1. 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 or until dry
  2. In the morning, separate the leaves from the stalk by pulling the tender leaves backwards
  3. Discard damaged, bruised and yellow mature leaves. Also the stalks and stems. No need for chopping the leaves
  4. Cover and cook the leaves in just enough water (about 3/4 cup) until the leaves are cooked
  5. Separate the blossoms and buds form the stems
  6. gently rinse them in a bowl of water and towel dry
  7. In a large mixing bowl, mix all the dry ingredients together. Then add cooked Moringa leaves, blossoms and buds, grated coconut and chopped spring onions and mix well till the mixture is coarse and crumbly
  8. Use the water the leaves were cooked in, to form a soft pliable dough, neither too tight nor runny. Do not mix the entire dough at once. Mix as needed
  9. Keep a bowl of water by the stove for dipping
  10. Heat a griddle or tawa, cast iron preferably
  11. While the tawa heats up, apply oil on the banana leaf/parchment paper
  12. 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
  13. Turn the parchment paper/banana leaf upside down on the tawa and gently strip away the leaf or parchment paper.
  14. Fix any torn ends of the Rotti. Drizzle oil over the Rotti and in the centre.
  15. 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.
  16. 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..
  17. If you prefer one side to be crisp, leave it for an extra minute or two. Repeat with the rest of the dough.
  18. Enjoy it served hot with a blob of butter or ghee on top accompaniment of your choice
Notes

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.

Always serve Rotti 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.