Beetroot Podi Roti Roll with Perugu Dip
A leftover roti has never worked harder than this. Spread thick perugu over the surface, dust it generously with Earthy Beetroot Podi — that slightly sweet, mildly spiced powder with the warm colour of sun-dried beetroot — roll it up, and you have a snack that needs nothing else. The podi does all the seasoning work: the dals give it body, the coconut a quiet richness, and the beetroot that distinctive warmth kids reach for without being told.
Prep: 5 min | Cook: 0 min | Serves: 2 | Difficulty: Easy
Ingredients
- 2 tsp Earthy Beetroot Podi
- 2 rotis (leftover or fresh, room temperature)
- 4 tbsp perugu (thick curd / hung curd)
Method
- Lay a roti flat on a plate or clean surface.
- Spread 2 tablespoons of thick perugu evenly across the roti, going almost to the edges — it should look like a thin, creamy layer, not a dollop.
- Dust 1 heaped teaspoon of Earthy Beetroot Podi over the perugu. The warm reddish-pink colour will bloom against the white curd immediately.
- Roll the roti firmly from one end to the other, pressing gently so the perugu and podi stay inside.
- Slice in half on a diagonal and serve immediately — the cut end will show that pretty beetroot-speckled swirl.
✓ High Protein | ✓ High Fibre | ✓ Rich in Iron | ✓ Rich in Potassium