Cabbage jowar roti with spring onions and left over rice

A cup of left over rice, a cup of jowar flour and add a lot of cabbage and spring onions with some ajwain. There is a lot going on in terms of ingredients, but the taste is excellent and is the best way to incorporate more millets like jowar into the dinner. This is not rolled like the normal roti's or chapathi's but must be patted on a banana leaf. Kannadigas are very proficient at making this kind of rotti.

Ingredients:

1. 1 cup of cooked rice
2. 1 cup jowar flour
3. 2 table spoons maida or all purpose floor
4. 2 cups of shredded/diced cabbage
5. 1 cup of diced spring onions
6. 1 cup of diced onions
7. 1 table spoon ajwain
8. 2 table spoons sesame seeds
9. 1 tea spoon of salt or to taste

Method:

1. Soak the cooked rice in 2 cups of water for couple of hours. This step can also be omitted. The soaking will soften the rice and makes it easier for digesting. I generally soak the rice right after we finish lunch and plan this dish for dinner.
2. Add the cabbage into the soaked rice and cook in a pressure cooker for one whistle.
3. Once the pressure subsides and the cooked rice and cabbage is still hot, stir in the jowar flour the diced onions and salt, give them a quick stir and close the lid for 10 minutes. The hot mixture will help jowar flour develop some gluten.
4. Once the dough is cool to touch, add in the all purpose flour, sesame seeds and spring onions. The dough should be a soft gooey mixture. This cannot be rolled onto like a wheat flour roti and can be patted on a banana leaf. Here is a you tube video that shows the process clearly by Vidya. I have access to banana leafs and prefer to roll it out on those.
5. Flip the banana leaf on to a tava heated to medium with a tea spoon of oil, wet side down. After a minute the dough will start sticking to the tava as it heats up. Slowly peel the leaf and cook covered for another 2 minutes on medium heat.
6. Drizzle half a tea spoon of oil on the top of the roti and flip it over. Cook on medium heat for another couple of minutes until golden brown.

This roti does take some time to cook because of the jowar flour. Having two pans or  a big one where more than one can be cooked will speed up the process. These are best when eaten straight off the girdle with a rustic garlic chutney , a dollop of butter and a bowl of curd.

These are slightly sweet because of the cabbage and nutty with the sesame seed. The jowar flour quantity can be slowly increased as the family starts getting used to eating with millets.