combine the rice flour, coconut chutney, chopped onion, green chilly, grated ginger, cumin seeds, salt and coriander leaves.
Mix the ingredients.
The mixture will be little soft but crumbly.
Now sprinkle some water and try to form a soft dough. Add water as needed.
The amount of water depends on how thick your coconut chutney is.
You can try the dough to check for seasoning.
Set the dough aside for ten minutes.
Divide the dough to four equal portions.
Apply oil on a pan, do so generously. If not the rotti will stick to the pan.
If you are using non stick pan, then no worries.
Take the dough, flatten it and spread the dough to slightly thick circle.
Sprinkle little water, while trying to flatten the rotti.
Apply oil around the rotti and cook on both sides.
Serve rotti as is or with some pickle on the side.