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Masala Sorghum Rotti:
Pour a tsp of oil around the rotti and cook on both sides till the rotti turns golden brown in color.
If storing in a hot box, place a paper towel in the bottom. Paper towel absorbs the excess moisture and the rotti doesn’t get soggy.
Repeat with the rest of the dough.
The dough should be spread only when the pan is not hot or spread it in a banana leaf.
If you try to spread the dough in a hot pan, it will just stick to the pan.
If using a pan other than non stick, after making the rotti you can run the back side of the pan with water. This cool downs the pan and you can use the same pan to make the next rotti.
But if using a non stick pan, you may want to keep an extra pan handy. Because running the hot non stick pan under water can spoil the coating.