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Chili Roti

7 Nov

Nanna Pacchi Mirapakayala Minapa Rotti


Urad Dal (whole or split and skinned) 1 cup
Idly Rawa 2 – 2 1/2 cups
Green Chiles 5-8
Cumin Seeds 1 tbsp
Salt to taste
Oil 2 tbsps

Method of preparation:

Soak urad dal in water for 3 hours.
Grind the soaked urad dal into smooth paste adding minimum amount of water.

Soak ildy rawa in water for 1 hour and squeeze the excess water out of it and keep aside.
Mix together urad dal paste, soaked idly rawa and salt thoroughly.

Wash, remove stems and finely chop green chiles.
Using mortar and pestle, lightly mash chopped green chiles, cumin seeds and salt together.

Heat a thick flat pan on medium-high heat.
Pour a tsp of oil and spread with the spoon.
Pour around a cup of above urad dal rawa mixture onto the hot flat pan.
Spread lightly and sprinkle the mashed chilli cumin mixture.
Pour a tablespoon of oil on top and cook covered for 3-5 minutes or until the bottom turns into golden brown.
Drizzle 2 tsps of oil on top and turn on other side.
Let it fry for a minute or two and serve hot.

Notes: Rotti tastes better if its left in warm place for 5-8 hrs before using.