Wednesday, October 6, 2021

Zucchini - Rice Flour Rotti | Zucchini Vadape

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. 

Zucchini - this vegetable was originated from Italy and is popular in many countries. Look-wise its like cucumber, but tastes like ridge-gourd. Since zucchini won't have any strong taste or smell, it goes well with many other veggies in cooking. 

It was during our initial days in Australia. Dear hubby had brought home a big box full of Zucchini, thinking they were cucumbers! I had no clue how to use zucchini in cooking. I had to look for zucchini recipes over the net, tried using using it in my style of dishes too. Finally, the box got over without wasting too much of them 😅 But now, I love to use zucchini in my day-to-day cooking and kids enjoy eating them. Zucchini is the most common veggie in our grocery list these days. 

Today, I am sharing the South Indian style Akki Rotti recipe (Rice flour roti) using zucchini. Do try this recipe for your breakfast or dinner. 

  • Preparation time: 15 minutes
  • Cooking time: 35 - 40 minutes 
  • Difficulty level: Medium 
  • Serves: 7 pieces

Ingredients:

  • Medium sized Zucchini - 1 (or grated zucchini 1 1/4 cup)
  • Onion - 1 (medium size)
  • Green chillies - 2 or 3 (adjust according to taste - see tips)
  • Capsicum - 1
  • Curry leaves - 10 to 12 
  • Fresh ginger - 1/2 inch
  • Salt - to taste
  • Sugar - 1/2 tsp
  • Curd - 2 tbsp
  • Rice flour - 2 1/2 cup (approx)

Recipe Instructions:

  • Grate the zucchini and transfer to a mixing bowl.
  • Finely chop the onion and mix with grated zucchini. My pull chopper is very helpful to chop the onion finely.
  • Add finely chopped capsicum, crushed ginger and finely chopped curry leaves to the zucchini mixture.
  • Crush the green chillies or make them into a paste and add to the veggie mix.
  • Add 1/2 tsp of sugar and salt for taste. Also add 2 table spoons of curd and combine everything well. Leave it for 10 minutes, if you have time. Water content in the veggies will come out and it helps to mix the dough without adding any extra water.
  • Add the flour in small batches to the veggie mix and keep mixing. Add the flour till you reach the soft, non sticky dough consistency. 
  • Grease a plantain leaf or a non-sticky sheet with 1 - 2 tea spoons of oil. 
  • Take a lemon size of dough, pat it thinly into a circle on the greased sheet using your finger tips. Make a hole in the middle of the dough circle (See tips).
  • Transfer it carefully onto the heated tava and cook on medium or low flame. Add a spoonful of oil or butter while cooking. More the oil or butter, more tastier the Rotis are. 
  • Cook it on both the sides till you see brownish spots. If you like the Rotti to be crispy, cook it on low flame for a little longer time. 
  • Serve the hot Roti along with butter or coconut chutney!

Tips:

  • Green chillies can be replaced with red chilli powder.
  • If you don't have plantain leaf or non-sticky sheet handy, just grease the tava when its not yet hot, and pat the dough on the tava directly and cook it. 

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