Wash the greens under running water and let it dry for a while. Chop the leaves finely and discard the stem.

Soak the rice flakes in 1/2 cup water for about 5 minutes. And mash it well using your fingers. Meanwhile boil half cup of water to rolling boil.

Take the rice flour, mashed rice flakes, dill leaves and cumin in a wide bowl. Give a quick mix. You'll end up with crumbled up flour. Now add boiled water in steps and make soft dough.

The dough should neither be stiff nor too loose. Adjust water quantity accordingly. Next divide the dough in 5 equal parts and cover it up with damp cloth for about 10 minutes.

Take a dough ball on a damp cloth and pat it thin using your fingers. You can pat as thin as possible.

Next heat a skillet and transfer the rotti upside down along with damp cloth. Now remove the cloth carefully and let it cook for few minutes. Flip to cook the other side as well and serve. Repeat the process to finsh.

Healthy and tasty breakfast or lunch dill leaves rotti is ready to serve.

Hot water helps the roti to turn soft, so I wouldn't recommend using normal water to prepare the dough.

Add dill leaves generously that will make the rotti healthier and tastier.

You can pair this rotti with a spicy coconut chutney or stirfry.

The rice flakes are included in the recipe to make the rotti soft. Otherwise it may turn hard to chew.