Mumbri is very similar to Akki Rotti. My grand mom used to prepare this a lot of time. The main ingredient for this dish is loni or makhan and banana leaf. I do not get loni here and at times I wont even have banana leaf. I still go ahead and prepare this on a cast iron frying pan. However this tastes best only when it is fried by covering banana leaves.
We at home usually eat this with loni or ghee and coconut chutney.
2 cup rice flour
1 cup curd or butter milk
3 green chillies
3 tablespoon chopped cilantro
1/2 cup water
1 tablespoon loni/makhan (I used butter)
1/2 teaspoon cumin seeds
7-8 pieces banana leaves
Butter or Ghee for frying
Mix together rice flour, slit green chillies, cumin seeds, chopped cilantro, one tablespoon loni, salt with curd or butter milk and water. This batter should have thick consistency unlike other dosa batter.
Keep the banana leaves on a hot stove for couple of seconds. This will soften the banana leaves.
Spread rice flour mixture on banana leaf. Use half bowl of water to dip your fingers while spreading the batter on banana leaf. This will help you spread it evenly without sticking it to your hands.
Cover the spreading with another banana leaf.
On a hot pan fry this with banana leaves on both side. After couple of minutes turn the roti to other side. The banana leaf would have been crispier and can be removed easily.
Spread some ghee or butter on roti and fry for sometime.
Remove the other banana leaf and spread ghee. Fry for sometime.
Serve hot with ghee and coconut chutney.
Hope the below pictures will give a better explanation of above mentioned steps.
Preparation Time: 45 mins
Note: You can add chopped onions too to the rice flour mixture.