Showing posts with label Rotti and more. Show all posts
Showing posts with label Rotti and more. Show all posts

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. 

We had a nice veggie garden during summer this year. Our little backyard was filled with many veggie crops for last couple of months. Radish or Moolangi was one of them, which we had a good crop. By the time COVID lockdown started, our veggies were ready for harvest. Prices of fruits and vegetables have risen drastically these days. Our home grown veggies have reduced the grocery bills to some extent. Now, its time to wind up the veggie garden as the winter is approaching. 
Here is one of my favourite recipe, Radish leaves thepla or Mooli leaves paratha..


Preparation time: 25 - 30 minutes
Difficulty level: Medium
Yield: 10 - 11 Theplas

Ingredients:
  • Radish leaves - 1 small bunch
  • Whole wheat flour / Atta - 2 1/4 cup
  • Besan flour - 2 tbsp
  • Oil - for cooking
  • Cumin coriander powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1 tsp
  • Chilli flakes (optional) - 1/2 tsp
  • Salt - to taste
  • Sugar - 1 1/2 tsp
  • Amchur powder - 1/3 tsp
  • Warm water - 1 cup


Method:
  • Wash the radish leaves thoroughly in clean water. Chop them finely. If you have a pull chopper, it will ease the process.
  • Heat 1 1/2 tbsp oil in a heavy bottom pan. Add finely chopped radish leaves and cook it till the leaves change the color. It may take 5 - 8 minutes.
  • Switch off the flame and add cumin - coriander powder, garam masala powder, turmeric powder, red chilli powder and chilli flakes. Mix it once.
  • Then, add wheat flour, besan flour, sugar, amchur powder and salt to taste. 
  • Add water little by little and prepare smooth, non - sticky dough. 
  • Make a big ball of dough, apply little oil and keep it covered for about 5 minutes. If you are in a hurry, just skip this step and proceed further. 
  • Take out the dough, and make equal sized 10 or 11 balls from the dough. 
  • Take one ball at a time, dip in dry flour and roll it into thin circle. Repeat the same with all the dough balls. 
  • Cook the rolled circles on the hot tawa on both the sides. Drizzle a few drops of oil or ghee (clarified butter) while cooking.
  • Serve hot Thepla along with your favourite side dish. 
  • Radish leaves thepla or parathas are perfect for breakfast, lunch box and dinner. 

Normally it happens every time when we bring big bag of onions to home. We won't use them daily and hence, most of them will be spoiled and become waste. This time also, leaves started coming out from the onions. What I did was I just planted those onions in the backyard. They grew up nicely and I was so happy to use those spring onions for cooking! 
Spring Onion Rotti is my new experiment using these home grown spring onions. We usually prepare different varieties of roties with various vegetables. How about preparing Rotti with spring onion? I just tried it and rotti came out really well! Since these leaves won't have much water content like most other vegetables, I have used some curd and little water in this recipe. 
Below is the recipe of Spring Onion Rotti..hope you like it and give it a try!


Time required: 1 hour
Yield: 8 roties of medium size
Difficulty level: Medium

Ingredients:
  • Spring onion - 1 bunch
  • Onion - 2 (large)
  • Rice flour -1 1/2 cup (my cup weighs around 200 gms)
  • Green chillies - 2 or red chilli powder - 1 1/2 tsp (adjust according to taste)
  • Curd - 3/4 cup (see Tips)
  • Salt to taste
  • Sugar (optional) - 3/4 tsp
  • Water - 1/4 cup
  • Oil or butter - for cooking the Rotti

Method:
  • Chop the spring onion, green chillies (if using) and onions finely and and combine in a mixing bowl. 
  • Add salt and sugar to this mixture and mix it well. Keep it for 10 minutes and allow them to leave off the water content. 
  • Then, add the rice flour and mix it nicely. If not using green chillies, add the red chilli powder at this stage. 
  • Add the curd little by little and prepare a smooth, non sticky dough ball. Add some water (I added 1/4th cup), if needed. 
  • If you have time, leave the dough for 10 minutes before using. If in a hurry, it can be used instantly, no worries!
  • Prepare big lemon size balls from the dough. Grease the plantain leaf or plastic sheet with a tea spoon of oil. Pat the ball into a thin circle using your fingers. 
  • Take out the rotti carefully and cook it on the hot tawa on both the sides. Add little oil or butter while roasting the rotti which makes it more tasty.
  • Serve the hot Rotti along with butter. This Rotti tastes better when its hot.


Tips:
  • I have used sweet curd (regular ones) here. If the curd is sour in taste, use less curd and increase the quantity of water you are adding.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ

It was during my initial days in Australia..once, hubby had brought a vegetable called 'Turnip' to home. I thought its a new variety of vegetable which I never used earlier. Its outer skin was purple mixed white, but the veggie tasted something similar to our Indian vegetable - 'Navilukosu'. Then I got the info from the net that Turnip belongs to the same family of Navilukosu. Turnip is well suited for Indian dishes like Paratha, Sambar, Hashi, etc.
My little daughter is a big fan of Roti and Parathas. She will accompany us for breakfast and dinner and loves to eat little bytes of roti or paratha. My hubby also likes to have roti / paratha for dinner. So, Roti / Paratha has become part of our dinner these days.
Turnip is one of the vegetables which I frequently use for preparing Parathas. Below is the recipe of Turnip Paratha. Try this delicious paratha and I am sure you are going to like it!


Preparation Time: 40 minutes
Servings  : 3
Difficulty level: Difficult

Ingredients:
- For Stuffing:
  • Turnip – 3 nos (medium or bigger ones)
  • Cumin seeds – 1 ½ tsp
  • Green chillies – 2 nos (according to taste)
  • Finely chopped coriander – ½ cup
  • Salt – 1 ¾ tsp or to taste

- For the cover:
  • Wheat flour – 5 cups
  • Water – 2 ½ cup (approx.)
  • Salt – 1 ½ tsp
  • Oil – 4 to 5 tsp

Procedure:
  • Grate the Turnip using a Grater. Mix it with salt and chopped coriander and keep aside for 10 minutes. Then, squeeze of all the excess water from the mixture. Retain this water so that you can use it while preparing the covering dough.
  • Take the stuffing mixture in a bowl. Add crushed green chillies and mix it nicely. Check the taste and add little salt if required. Now, the stuffing mixture is ready for use!
  • Take the wheat flour in a mixing bowl. Add salt and oil and mix it nicely with your hands for 3 – 4 minutes. Add water little by little and prepare a smooth, non-sticky dough. Keep it aside for at least 10 minutes before using.
  • Divide the stuffing mixture into 9 or 10 equal portions. Divide the dough also into same number of equal portions.
  • Prepare the dough balls and roll them half way. Put the stuffing mixture in the center of the rolled dough and cover it properly. Pat the prepared ball little bit with your fingers and keep aside for 2 minutes. Follow the same procedure till all the stuffing is done.
  • Roll the stuffed dough balls into slightly thin circles using a rolling pin. You can use some dry flour for dusting.
  • Heat the tava on medium flame. Transfer the rolled paratha onto the hot pan and cook on both the sides till golden brown. Drizzle few drops of ghee or oil while cooking the parathas.
  • Serve the hot parathas along with your favorite side dish!


Tips:
  • Half cook the parathas and put them in a zip lock bag. Keep it in the freezer and you can thaw and cook them when required. This saves a lot of time for especially for working women :)
ಕನ್ನಡದಲ್ಲಿ  ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Normally, December and January are the months when we get Avarekaalu (Hyacinth Beans) in Bangalore. But this year, Avarekayi is already there in the market in the month of July itself! My sister had brought some Avarekaalu from a shop near to her house last week. She had shared it with us also. We both are the fans of Avarekaalu Rotti. Just prepared delicious rotti using avarekaalu and enjoyed it! Still I have some avarekaalu in my freezer. So, let me try some other varieties using avarekaalu and share with you soon! 
Below is the recipe of Avarekaalu (Hyacinth Beans) Rotti. Try this delicious rotti and let me hear your feedback :)


Preparation Time: 30 - 40 minutes
Yield: 6 Rottis

Ingredients:
Avarekaalu (cooked till soft) - 1 cup
Medium size carrot - 1
Fenugreek (Methi) leaves or Dill leaves - 1 bunch
Green chillies - 2 (adjust according to taste)
Fresh grated coconut - 1 cup
Onions - 2
Rice flour - 1 3/4 cup approx.
Salt to taste


Method:
Cook avarekaalu till soft. I have cooked it upto 3 whistles in pressure cooker. Drain all the water and keep the beans aside.
Grate the carrots and crush the green chillies. Chop dill / fenugreek leaves and onion finely.
Combine grated carrot, crushed green chillies, grated coconut and chopped veggies in a mixing bowl. Add salt to taste and mix ii well. Let it rest for at-least 10 minutes so that the veggies will leave their water content.
Mash the cooked beans (avarekaalu) slightly and add it to the veggie mixture.
Add rice flour little by little and prepare the dough. Dough should be in the consistency of regular chapathi dough. If the dough looks too dry, you can use 1 - 2 tsp of water while mixing.
Make big lemon size balls from the dough and pat them on a greased plantain leaf or a plastic sheet. Make a hole in the middle of the rotti.
Cook it on both the sides on a hot tawa. Add 1 - 2 tsp oil while cooking the rotti. 
Cook the rotti on medium or slightly low flame to make them crispier. 
Serve this delicious rotti with your favorite side dish. Without any side dish also, this rotti tastes very good.


Tips:
  • I have used dill leaves for this rotti. Fenugreek (Methi) leaves will also suit very well for this recipe.
ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

These days, we are trying to follow healthy food habits as a part of which hubby wants me to use leafy vegetables in cooking at-least 3 - 4 days a week. Normally, he will bring fresh leafy veggies from a vegetable shop nearby. Other vegetables will not be so good, but varieties of leafy vegetables are available very fresh there. If we go in the evening time, shop keeper will be busy arranging the fresh leafy vegetables on the racks. Hubby prefers using spinach in our food regularly since its very rich in iron. 
These days, I really got bored with spinach palya and currys due to regular usage. So, thought of trying some new recipes using spinach. This recipe is from an old Kannada magazine which I noted down long back. Already I have tried this Roti quite a few times at home and it was a success! So, here is the recipe for you :)
Other than spinach, fenugreek as well as dill leaves will also go well for this recipe.


Preparation time: 30 - 35 minutes
Time for the dough to set: 30 minutes
Yield: 8 Rotis

Ingredients:
Spinach (Palak), fenugreek or dill leaves - 1 1/2 bunch
Wheat flour - 2 cups
Rice flour - 1/2 cup
Gram (Besan) flour - 1 cup
Baking powder - a pinch
Turmeric powder - 1/4 tsp
Ginger green chilli paste - 1 tsp
Salt to taste
Cooking oil


Method:
Clean the spinach and chop it finely.
Combine all the flours, baking powder and turmeric powder in a miking bowl. Add 2 tbsp oil and mix it nicely.
Add chopped spinach, ginger- garlic paste and salt to taste and mix it well. Add water little by little and prepare thick, non sticky dough.
Keep the batter closed with a lid and allow to set for half an hour.
Make lemon size balls from the dough and roll them into thin circles. You can use some wheat flour while rolling the Rotis.
Cook the Roti on hot tawa by applying oil on both the sides.
Serve hot Rotis with your kind of side dish!
This Roti will remain smooth after cooling. So, you can plan it for the lunch box as well!


Sending this over to:
ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

As we all know, finger millet is very good for health. Regular usage of finger millet helps to keep our body cool. But it won't has a nice taste or aroma of its own. That's why many people won't like to eat or drink anything prepared using finger millet!
Long back, I had tasted Finger Millet Rotti in a hotel at Malleshwaram. Never I thought that finger millet rotti can be so tasty! Then, I tried my own version of rotti at home and it came out well. Not regularly, but sometimes I prepare this rotti for our breakfast. I love to add fenugreek leaves to this rotti, also you can substitute fenugreek with dill leaves.


Preparation time: 40 - 45 minutes
Servings: 2

Ingredients:
Finger millet flour - 1 3/4 cup
Grated carrot - 1
Shredded coconut - 1 cup
1 medium size onion - finely chopped
2 - 3 green chillies - finely chopped
Fenugreek leaves - 1 bunch
Salt to taste
Hot water - 1/2 to 3/4 cup
Oil

Method:
Clean the fenugreek leaves and chop them finely.
Transfer the finger millet flour to a mixing bowl. To this, add all the ingredients except salt and hot water and mix well.
Now, add hot water little by little and mix it nicely. Consistency should be the same as chapathi dough i.e., you should be able to make balls from the dough.
Let the dough rest for 10 - 15 minutes before making the rotti.
Make lemon size balls from the dough. Pat them thinly on a greased plastic sheet or plantain leaf. Make a hole in the middle of the rotti.
Cook the rotti on hot tava on both the sides. Add 1 - 2 spoons of oil while cooking.
Serve this rotti along with butter or any other side dish.


Tips:
  • You can substitute fenugreek leaves with dill leaves also.
ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This is the third akki rotti recipe I am posting in my blog; I learnt it from one of my Mangalore friends. This recipe is very much suited for breakfast and even for lunch box!


Preparation Time: 45 minutes
Servings: 2

Ingredients:
Rice flour - 1 1/2 cups
Water - 2 1/2 cups
Salt to taste
Green chilli - 3 (as per your taste)
Coriander leaves - 1/2 cup
Onion - 1
Oil - 2 tsp

Method:
Heat water in a pan and close with lid. 
When the water becomes warm , add oil, salt, chopped coriander leaves and chopped onion to it. 
Once the water starts boiling, pour rice flour in the shape of a cone and close the pan half - way with lid. 
Do not mix the flour and let it cook for 8-10 minutes on medium or low flame. 
After 8 - 10 minutes, mix the flour nicely and allow to cool. 


Make lemon sized balls from the dough and pat them like rottis on greased plastic sheet. Make a hole in the middle.
Cook it on both the sides on a hot tawa (with oil , if you wish). 
Enjoy this rotti with coconut chutney!


P.S:  You can substitute dill leaves with coriander leaves for this rotti.
ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. 

This is another old posting from my Kannada blog. This recipe is one of my husband's favorites. This chapathi is soft, multi layered, sweet and the most of all ..tasty! If you want to prepare this for breakfast, you can prepare it in the previous night itself as it takes more time for rolling ;) This chapati is suitable for picnics, lunch box etc..


Time required: 1 hour - 1 1/4 hour
Yield: 7 chapathis

Ingredients:
Water - 1 1/2 cup
Salt to taste
Sugar
Ghee
Oil - 2 tsp
Wheat flour -  4 cups

Method:
Make a soft dough by mixing the flour with warm water and salt. 
Add 2 tsp oil and mix well; keep it covered for 10 minutes. 
Then, make lemon sized balls from the dough and roll into circle shape. 
Apply some ghee on one side of  the rolled chapathi and sprinkle some sugar on it. 
Fold the chapathi like a semicircle, apply ghee and sprinkle some sugar. 
Fold it again as triangle. Roll it again into a circle and cook both sides on a hot tawa. 
Delicious chapathi is ready now!! You can eat it with any of your favorite  side dish.


ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Actually, this posting was planned long time ago! Whenever I prepare Banana Rotti, I was thinking of posting the recipe. But I was bit lazy to note down the measurements ;) This time, I have noted down the measurements properly and thought of posting the recipe! If you have a stock of fully ripened bananas at home, just try this soft and sweet rotti. Its very easy to prepare and there is no compromise in taste. This rotti suits for your breakfast as well as for lunch box :)


Preparation time: 30 minutes
Servings: 3

Ingredients:
Fully ripened large bananas - 1 & 1/2
Rice flour - 2 cups
Wheat flour - 1/2 cup
Water - 1 cup
Salt - 1 1/4 spoon or to taste
Sugar - 4 spoons
Jaggery - 2 spoons

Method:
Peel and chop the bananas into medium size pieces. Grind them in mixer and prepare a fine paste.
Add salt, sugar, jaggery and water to the banana paste and boil it for 2 minutes.
Then, add the flours and saute it for 2 minutes so that the dough gets cooked well.
Once you get the right consistency to prepare the balls, switch off the flame and close the dough with a lid.
After the dough is completely cool, prepare lemon size balls from the dough and roll them thinly using some dry flour. 
Transfer the rotti onto the hot skillet and cook both the sides nicely.
Serve the hot rotti along with ghee!
I love to add few drops of ghee to the rotti once it is almost done and turn it for few seconds to get the nice aroma :)


Tips:
  • If you are planning this rotti for the breakfast, you can prepare the dough previous night itself.

Sending this over to Banana Recipes event at My Culinary Creations


    ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

    Few time back, I have posted a recipe named Akki Rotti, which will be prepared by adding the shredded vegetables and onion. But this is quite a different version. For this rotti, no need to add any vegetables and it needs to be rolled with the help of rolling pin. Main thing you need to follow here is, don't keep the dough for longer time. Else, it will become dry and it will be very difficult to roll them.
    This rotti will be good for breakfast as well as for lunch box.


    Preparation time: 40 minutes
    You can prepare around 5 rotis with the given measurements.

    Ingredients:
    Rice flour - 1 cup
    All purp. flour / Maida - 1/4 cup
    Water - 2 cups
    Oil - 2 spoon
    Salt

    Procedure:
    Mix the rice flour, maida and salt in a bowl.
    Take the water in a vessel and bring it to boil.
    Once the water starts boiling, pour the dry flour in the middle of the water and allow it to get cooked. Don't mix the flour with the water; close the lid half-way and let it get cooked like that.
    After cooking for 15 minutes, mix the flour and water with the help of a spatula into the consistency of chapathi dough.


    If the dough looks little-bit watery, keep it on the flame for few minutes and stir continuously until you get the dough consistency.
    Once the dough gets cool down, prepare lemon size balls and roll them like rotis. You  can use some dry flour to ease the process.
    Transfer the rotis to the heated tava and cook on both the sides. If you have a grilled stove, put the half-cooked rotis on the hot stove for a minute and it will puff up nicely.
    Serve the hot rotis with chutney, chutney powder or Kharada Pudi.
    ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

    Most of the days, our dinner will be accompanied by some or the other kind of roti or chapathi. I will keep on trying some or the other variations in doing them. Here is a version of Carrot Rotti, which is the result of my experiments in the kitchen. It suits for breakfast as well as for the lunch box. If you find it difficult to prepare it in the morning, you can keep them ready by previous night itself.


    Preparation time: 45 minutes
    You can prepare 8 - 9 rotis with the measurements given here.

    Ingredients:
    Wheat flour - 2 3/4 cup
    Warm water - 1 1/2 cup
    Salt to taste
    Oil
    Amchur powder - 1/2 spoon
    Red chilly powder - 1/2 spoon
    Kasoori methi - 2 spoon
    Carrot - 1/2 piece

    Method:
    Grate the carrot and keep aside.
    In a vessel, combine the wheat flour, salt, amchur powder, red chilly powder, kasoori methi and grated carrot.
    Add water little by little and make a smooth dough.
    Add 2 - 3 spoons of oil to this dough and knead it. Let it rest for 10 minutes.
    Make lemon size balls from the dough and roll them into small circles. Apply little oil and fold them. Again, apply some oil and fold them into triangles.


    Use some dry flour and roll these triangles into chapathi shape.
    Heat the tava and transfer the rolled chapathis one by one. If you want, you can apply few drops of oil while cooking them.
    Once the chapathi is done on both the sides, remove it from the tava and serve hot with your kind of side dish.


    ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

    Here is a recipe which I learnt from my Mother-in-law. She also likes a lot and prepares it for breakfast at-least once in two weeks. Of course she uses only the the grated cucumber, but I normally use potato and carrot in addition to this. Try this recipe, and I am sure, you will like it :)


    Ingredients:
    Rice Flour - around 2 cups
    Medium size cucumber - 2
    Potato - 1
    Carrot - 1
    Medium size onion - 2
    Green chillies 4 - 5
    Chopped curry leaves
    Salt as per taste
    Oil or butter

    Procedure:
    To start with, grate all the vegetables, finely chop the onion and chillies.
    Mix the above things with chopped curry leaves and salt. Then, add the rice flour and mix well.
    The dough should be bit watery only. Else, Rotti will become hard. If it looks dry, add little curd.


    Let it rest for 20 minutes and then, heat tava, put the batter directly on the tava and spread thinly with your hands into round rottis. Else, you can prepare the rotti on the banana leaf and put it on the tava.
    Apply some butter or oil once you put it on the tava. 
    When you see golden brown spots on both the sides, take it out and serve with butter.
    Akki Rotti will be even more tasty when you keep them on the tava for more time under medium / low heat.

    Tips:
    • If you can get banana leaves, use them to pat the rottis. Banana leaves will add a nice aroma to the rottis and also, you can make the rottis more thin.
    ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

    This Rava rotti is my all time favorite. It suits for breakfast, lunch and even for evening snacks. Courtesy for this recipe goes to my dear sister, who taught this recipe to me.. Some people call it by the name Kaayi Rotti, since Kaayi (coconut) is one of the main ingredients in this recipe.


    Ingredients:
    Semolina / Sooji Rava - Approx. 3 cups
    Onion - 2
    Green Chillies 6 - 7
    Grated coconut - 1 cup
    Finely chopped curry leaves - 1 tsp
    Little Curd
    Salt as per taste
    Grated mixed vegetables of your choice : carrot, capsicum, bottle gourd, etc. - upto 1 1/2 cup

    Procedure:
    Mix semolina, grated vegetables, finely chopped onion and green chillies, curry leaves, grated coconut and salt in a mixing bowl into a dough.  


    If required, add some curd and mix it well.
    Keep it closed for about 20 minutes.
    Take small quantities of dough, prepare balls and flatten them with your hands into rotis on a greased plastic sheet.
    Put the rava rotti on the heated tava and apply some oil on it.
    Once it is done on both the sides, take it out and serve with butter.
    ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

    Hi all, here is a recipe which I learnt from my favorite cook Vah Chef. Click here to view the video recipe of Vah chef.

    Ingredients:
    All purp.flour / Maida - 3 cups
    Dry yeast - 1 Tea spoon
    Milk / curd (optional) - 1 cup
    Oil
    Salt as per taste
    Sugar - 1/2 Tea Spoon
    Water - 50 ml (approx)

    Procedure:
    Sieve the all purp. flour.
    Take around 1 cup of warm water, add yeast, sugar, salt and about a tea spoon of oil and mix it. You can add some milk or curd also.
    Add this mixture to all purp flour and prepare a very smooth, sticky dough. Add 2-3 spoon of oil to the dough and keep it closed for 15 - 20 minutes.
    Prepare lemon size balls from the dough by applying the dry flour to your hands. Keep the balls closed by a cloth so that so that they won't get dried. 
    Take the balls of dough one by one, slowly press them with your hands and make it like a chapati by transferring them from one hand to the other.
    Preheat the oven to 450 C, keep the prepared naan on the greased baking tray and bake it for 2 minutes. Then, turn it and bake it for 30 -50 seconds. 
    Take the naan out of oven, apply butter when its still hot, and serve with your choice of side dish!
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