Vastad Roti

Here is the method:
Ingredients:-

• Wheat Flour/Maida – 1 cup or more
• Mysore Banana – 2 numbers (can use other varieties if they are very ripe  except Kerala bananas)
• Curd – 2 tbsp (not  sour)
• Soda powder – 1/2- 1 tsp
• Sugar – 810 tsp
• Salt – 1/4 tsp
• Jeera – 1 tsp crushed
• Pepper – 1 tsp crushed (optional- I did not add it.)
• Ghee or oil for roasting

Method:-

1. In a bowl mash the bananas, add the sugar, curds, salt , baking soda, jeera and pepper.
2. Mix well until the bananas become creamy and the sugar is dissolved completely                    
3. Now add flour little by little and mix well until they form a soft dough like chapati. Use flour as required .
4. Pour a tsp of ghee/oil on top of the dough. cover witha lid and keep for fermentation of 6-8 hours
5. After 6-8 hours of fermentation take a small quantity of the dough and make lemon size balls. Roll each balls in flour and flatten a little in between palm.
6. With the help of a roller pin roll each ball like a chapati but a little thicker than usual.
7. Heat a tava and roast the roti. We can see small bubbles appearing on the roti. Drizzle ghee/oil and flip , roast on the other side too. Until both the sides turn  a little brown.
8. Repeat the process with the left over dough .Vastad Roti is ready to be served with Dalithoi.

Vastad Roti
Notes:-

1. Original recipe calls for maida, For a healthy version I replaced with wheat flour. The result is the same.
2. For morning breakfast mix the ingredients and prepare dough on the previous night itself and prepare the rotis  in the morning.
3. Leftover batter can be kept in fridge and used next day too.
4. This batter can be kept in fridge for up to  3 days ,