Corn flour roti with Sprouts kurma

I had a packet of corn flour lying in my pantry for some days, waiting to be used. I bought it with the idea of making roti. This is the first time I was going to lay my hands on corn flour. So I was not sure of the end result. Thats one of the reasons I kept postponing. Finally decided to take the plunge. Since corn flour is not elastic like our regular roti atta or maida, I decided to add some atta along with the corn flour for making rotis.

Corn flour roti /Makki ka atta ki roti
Corn flour - 1 cup

Whole wheat flour - 1 cup

salt to taste

Warm water to knead
Butter/Oil

Method

Mix cornflour, wheat flour and salt in a bowl. Knead to a medium soft dough using warm water.
It is not elastic enough to be flattened with a rolling pin directly. Grease a plastic sheet with oil. Take a lemon sized dough and shape into a ball. Flatten it with your hand. Alternatively, you can roll out each ball between the folds of two greased plastic sheets.
Heat a tawa and place a roti on it.

Cook on medium heat till one side is half done. Turn over and spread some butter/oil. Again tuurn over and spread some butter/oil on the other side . Cook both sides till golden brown.
Serve hot with a dollop of butter on it.

I served with sprouted green gram kurma.

Green Gram Sprouts Kurma

This is adapted from a recipe of Mallika Badrinath.

Making Sprouts

Wash and soak 1 cup of whole green gram for 3 hours.

Drain the water and tie soaked grams in a muslin cloth and hang on a hook in your kitchen. Sprinkle water occassionaly, never leaving the gram dry. On the next you can see some shoots coming out. By the third day it must have fully sprouted. This is the general method.

I usually transfer the soaked gram to a casserole (hot pack). It starts sprouting the next day. This is the sprout on the third day.

Sprouted green gram - 2 cups

Onion - 2 nos

Tomatoes - 2 nos

Tamarind - marble sized

Grated coconut - 2 tblspn

Salt to taste

Jaggery - little (optional)

For roasting

Dried Red chillies- 4 nos

Coriander seeds (dhania)- 1 tblspn

Chana dal - 1 tblspn

Poppy seeds - 1 tspn

Method
Steam cook the sprouts in a pressure cooker for 5 minutes or in a Microwave

Soak tamarind in hot water and take a thick extract. Alternatively can use tamarind paste.
Dry roast poppy seeds.

Roast red chillies,coriander seeds and chana dal in a tspn of oil
Dry frind the fried spices, poppy seeds and coconut. Add little water and grind it to a smooth paste.
Heat litle oil in a kadai. Add chopped onion and fry till golden.

Add chopped tomatoes and cook till they turn mushy and the moisture is fully absorbed.

Mix ground paste, salt and jaggery?(if you are adding).

Keep stirring till nice aroma comes.

Pour the tamarind extract and steam cooked sprouts. Cook till gravy thickens.

I have used ingredients from 3 out of the 4 groups mentioned by Mansi of Fun and Food, who is hosting the WBB for this month, which is started byNandita of SaffronTrail. Mansi has chosen 'Balanced Breakfast Meal' as the theme. She has made it easy by giving the groups to make the meal balanced.