Vegetable Akki Roti & Coconut Dalia Chutney

2½ cups Rice Flour
1 medium Onion, finely chopped
1 Carrot, grated
1 Cucumber, grated (deseed if seeds are large)
2 Green Chillis, finely chopped
Coriander Leaves, roughly chopped
1 tsp Cumin Seeds
½ cup Yogurt
2 tbsp Oil
Salt as per taste
1 cup of Water, accordingly

Combine rice flour and chopped and grated veggies, add cumin seeds, salt, yogurt and mix well. Add water to it slowly and keep on mixing till you get a thick consistency like uttappam batter.
How to prepare the rotis on pan: Take a light weight non-stick pan, pour some oil, I use canola oil spray, pick handful of the batter and spread it with your hand on the pan and then lit the stove. Remember the pan should be cold and greased when you pour the batter into it. You may brush some oil on the top side and then turn around. It will take around 2-4 mins to cook on each side of the roti.
For the next roti, run the bottom side of the pan in cold tap water, so that the temperature is reduced and repeat the same procedure. Serve hot with any Indian pickle or chutney of your choice like Coconut-Dalia chutney. Makes 8-10 rotis.

Coconut Dalia Chutney:
1 cup Coconut, freshly grated or frozen thawed
¼ cup Roasted Chana Dal
3 - 4 Green Chillies
½ tsp Cumin Seeds
3 - 4 Curry Leaves
½ – ¾ cup Water
Salt as per taste

For Popu:
1 tsp Mustard Seeds
1 tsp Urad dal
2 Red Chillies
A pinch of Hing
1 tsp of Oil

Grind together all the ingredients with out adding water first. Add ¼ cup water at a time and grind it to smooth paste.
For tempering heat a tsp of oil, add mustard seeds let them splutter, add Urad dal, add red chillies and curry leaves and fry for a few seconds on low heat. Lastly add a pinch of hing/ asaefotida and pour the popu on top of the chutney, mix and serve.