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Cassia Tora Roti (also known as Tagate Soppina Rotti in some parts of Karnataka) is a traditional and healthy Indian flatbread made using the leaves of Cassia Tora (Tagate soppu in Kannada / Chakramuni in Tulu). These leaves are known for their medicinal value, particularly in aiding digestion and cleansing the body. This roti is especially popular in rural and coastal Karnataka.

🌿 Description:
Cassia Tora Roti is a wholesome, fiber-rich flatbread made by mixing finely chopped cassia tora leaves with rice flour. The dough is patted thin on banana leaves or directly on a tava, and cooked until lightly crisped.

It is typically eaten with butter, coconut chutney, or a simple vegetable curry.

🍽️ Cassia Tora Roti Recipe (Tagate Soppina Rotti)
Ingredients:
Cassia tora leaves – 1 cup (finely chopped, tender leaves only)
Rice flour – 2 cups
Salt – to taste
Water – as needed
Oil or ghee

Instructions:
Prepare the Leaves:
Wash and finely chop the tender Cassia Tora leaves. Discard thick stems.
Optional: Soak the chopped leaves in water for 10 minutes to reduce bitterness, then squeeze and drain.

Make the Dough:
In a vessel, boil 1 cup water with salt. Add the leaves and a tsp of coconut oil. Let it boil for a minute. cool and transfer to another vessel, add rice flour little at a time and knead well.
While kneading add salt and oil if needed.
Mix everything well and gradually add water to make a soft, pliable dough (not sticky).

Shape the Roti:

Take a banana leaf or parchment paper or use your palms. Grease it lightly.

Take a ball of dough, flatten it with your fingers into a thin circle (around 6 inches wide).

Wet your fingers if the dough sticks.

Cook the Roti:

Heat a tawa (griddle). Transfer the flattened roti onto it (if using banana leaf, gently peel it off).

Drizzle a little oil or ghee around the edges.

Cook on medium flame till both sides get light golden brown spots (around 2–3 minutes per side).

Serve:

Serve hot with butter, chutney, or jaggery for a simple yet nourishing meal.

✅ Tips:
Do not use old or hard leaves – they can taste more bitter.

You can also add grated carrot or chopped methi leaves for variation.

For added nutrition, mix in a spoon of flax seeds or sesame seeds.