We begin to prepare the Karnataka Sabsige Soppu Rotti style style (aneto leaves and recipe of flattened rice bread) by immersing the flattened rice with 1/2 cup of water for about 30 minutes.
Then crush it, until it becomes a soft dough and add the remaining ingredients and tie using 1/4 cup hot water. Knead to a wet but not sticky dough.
Cover with a damp cloth and rest for about 10 minutes.
Now to prepare the Roti, place a tawa/pan that is not a stick on the fire. Distribute a large piece of plastic or parchment paper on the work surface.
It glues the palms with oil. Pizzica a large ball of pasta position it in the center of the parchment or plastic. Then flattened it gently to form a hand skoned disc, similar to Thalipeeth.
Lift the paper, together with the broken and turn it, place it on the pan with the broken pan.
Carefully support the detachment from the newspaper. Sprinkle some oil along the edges of the Roti and in the center, in the hole made on the Roti and allow it to sizzle and crunchy.
When it seems cooked in half, turn the roll upside down with a spatula to cook on the other side.
Cook well until you have brown patches on both sides. Then, remove the roll from the pan, add a spoonful of butter or gi and serve immediately.
Serve the Karnataka Stibsige Soppu Akki broken (dill leaves and flattened rice bread recipe) can be served together with Karuveppilai’s chutney recipe (a healthy chutney of curry leaves).
