120 g Spinach (Washed & drained) or pre washed baby spinach 1 pack
Onion 1/2 (small cubes)
Rolled Oats 1 cup
Shredded Coconut 1cup
Whole meal Flour 2cups
Plain Flour 3 cups
Salt 1.5 tea spoons
Water 200ml

Makes 12 rotis

Add spinach, onions, oats and coconut to the food processor and run till they are well mixed.
Add salt, 2 cups of whole meal flour and 2 cups of plain flour and run till flour is well mixed.
Add water while running the processor. Now your mix should look like a thick paste. Run till everything is well mixed and takes a light green colour.

Add the remaining cup of flour and run till the dough take a non stick consistency and start moving around the processor as one big lump. If this doesn’t happen add a bit more flour. (Amount of flour needed varies slightly depending on fluids in onion and spinach)

Pull out the dough with the help of the blade and place in a container.
Knead the dough with more flour so you end up with non-stick soft dough. Wrap this in a cling wrap and rest in the fridge foe 30 minutes.

Take golf ball size portions and flatten in to a small circular roti (5 cm diameter, 2mm thick). Cook them on a heated frying pan or skillet on both sides till they are cooked. ( golden brown colour appears giving roasting coconut aroma)

Eat them with lunu miris, a suitable spread ( butter, Nutella) or a gravy. (fish curry)
You can store them in the fridge for up to 2 days in a freezer bag. Microwave for 5-7 seconds per roti or toast them before eating. This makes them soft.