PREPARATION

1. In a mixing bowl, add 350 grams rice flour, 95 grams onions, 80 grams carrot, 40 grams coconut, 1 teaspoon green chili, 1 teaspoon ginger, 2 tablespoons coriander, 1 teaspoon cumin, 1 teaspoon salt, 2 tablespoons oil, 180 milliliters water and knead it into a smooth soft dough.
2. Take a ball from dough and flatten it with the help of your fingers.
3. Heat some oil in a pan and place the prepared roti on it.
4. Cook on moderate heat for 2 - 3 minutes on medium heat.
5. Flip it gently.
6. Cook until it turns golden brown in color from both sides.
7. Remove it from heat and keep aside.
8. In a blender, add 60 grams coconut, 5 grams dry red chili, 1 tablespoon roasted split bengal gram, 2 teaspoons tamarind, 1 teaspoon ginger, 1 teaspoon salt, 50 milliliters water and blend it into a puree. Keep aside.
9. Heat 35 milliliters oil in a pan, add 1 teaspoon mustard seeds, 1 1/2 teaspoons white lentils, 1 teaspoon curry leaves and stir for 2 - 3 minutes on medium heat.
10. Pour the tempering over the chutney and mix it well.
11. Serve with prepared roti.