In a bowl, mix rava, grated coconut, yogurt, cumin, ginger, and chillies .
Rest for 5-10 mins. Skip the chillis if this is being served to a toddler.
Add spinach, carrot, salt, and slowly add water by mixing and checking the consistency of the batter.
Heat the pan, grease it with oil or ghee. There are two ways to spread the batter. a) spread the batter slowly to the pan directly , and make a thin layer using fingers. b) Take a handful of batter and spread it on the baking paper or banana leaf.
Dip your fingers in water while spreading to avoid sticking of the batter.
Place the paper on the tawa/pan by flipping it.
Close the lid, cook in low to medium flame (to avoid burning of rava) for 2-3 minutes. grease both sides of rotti, and cook both sides until golden.
Let it get cooked fully one side before flipping to avoid breaking of the rottiServe hot with butter or jaggery or chutney powder.
Notes: If the rotti is being spread directly on the pan, let the batter be not too thick, easier to spread when the batter is slightly thin. refer pictures above