Separate the tiny drumstick leaves from the stem discarding the stem. If you prefer you can chop them too. Sieve the rice flour and transfer it to a wide bowl along with drumstick leaves.

Heat a cup of water with 1 tsp of salt. Let it come to rolling boil. Add this water little by little to rice-flour and drumstick leaves mixture. Combine well with a ladle to medium thick dough. The dough should not be too much runny nor too thick.

Knead the dough well and Make big lemon sized balls out of it.

Dusting enough rice flour slowly and carefully roll a ball in to medium thin circle using a rolling pin. I have used a lid of steel box to make uniform and even sized round pan cakes(rotti). Removing the extra dough surrounding the lid you are left with beautifully round shaped rottis.

Heat a non stick skillet and transfer the rolled pancake(rotti) on it. As the small bubbles appear on it, flip the rotti to other side. Let it cook for a while. Remove the pan cake from skillet and continue rolling the next one.

Soft and smooth drumstick leaves rotti is ready to devour as breakfast or lunch.

Dough consistency is very important. If it is thick the rotti edges will break. On the other hand it is thin you cannot roll them as it will stick to the rolling pin.

Do not ever add cool water to make the rotti dough. You will end up with hard and chewy rottis.

As the drumstick leaves are tiny, you can add them as is. But still if you prefer you can chop them too.

Choose tender drumstick leaves as they don't taste bitter.