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Rotti with Dalia Powder

10 Jan

Gulla Senagapodem tho Minapa Rotti.

Roti batter is prepared with idly rawa and urad dal. The batter is then fermented and made into thick roti. The roti is layered with freshly prepared dalia powder and cooked till done. Serve rotti with dalia powder as a breakfast.
Makes: around 5 Rotti with Dalia Powder.


Idly Rawa 1/2 Cup
Urad Dal 1/4 Cup
Dalia / Roasted Gram 2 Tbsps
Whole Red Chile 1
Cumin Seeds few Pinches
Garlic 1 Small Clove
Curry Leaves 7 – 10
Salt to taste
Oil as required

Method of preparation:

Soak urad dal in water for 3 hours.
Grind the soaked urad dal into smooth paste adding sufficient amount of water.
Soak ildy rawa in water for couple of minutes and squeeze the excess water out of it and keep aside.
Mix together urad dal paste, soaked idly rawa and salt thoroughly.
Add water to not make the mixture thick and gooey.
Leave the idly batter in a warm place for around 8 hours.

Grind roasted gram, red chile, a pinch of cumin seeds, garlic clove and salt into fine powder.

Heat a flat pan on medium heat, pour a big ladle full of batter on the pan.
Spread the batter into thick roti.
Layer the roti with cumin seeds, few tablespoons of ground dalia powder.
Cook covered for around 5 minutes on medium – low flame.
Uncover, pour a tbsp of oil and turn over the roti.
Cook the roti for another minute or two on a medium flame.
Serve rotti with dalia powder immediately accompanied with a glass of buttermilk.
Notes: Make sure to cook the roti well.

Suggestions: If rotti is not cooked properly, put it back on heat and cook covered till done.
Variations: You can check other similar recipes here.
Other Names: Rotti with Dalia Powder.