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Pongal Rotti

24 May

Pongal Rotti.

Ven pongal is mixed with rice flour to form soft mixture. Onion, cilantro and spices are also added to the pongal rice mixture and spread it on a flat pan into somewhat thin rotti. Cook the pongali rotti till it turns golden brown on both sides. Serve it with any pickle of your choice.
Makes: 1 Serving of Pongal Rotti.


Ven Pongal 1 Cup
Rice Flour 2 – 3 Tbsps
Onion 1/2 Small One
Cilantro few Sprigs
Lemon Juice 1 tsp
Salt to Taste
Oil 1/2 tsp

Method of preparation:

Peel and finely chop the onion.
Wash and finely chop cilantro.

In a mixing bowl, add ven pongal / kattu pongal, rice flour and salt.
Knead the mixture well into a soft dough.
Add a few splashes of water if necessary to wet the rice flour.
Add the chopped onion, cilantro leaves and lemon juice to the dough and knead again.

Heat a flat pan on medium heat.
Place pongal mixture on the pan and spread it with wet finger into somewhat thin rotti.
Pour around quarter teaspoon of oil around the spread pongal rotti.
Cook till the bottom turns golden brown and carefully turn on other side.
Cook again for couple of minutes till golden brown and remove from heat.
Serve pongal rotti with any pickle of your choice.
Notes: Make sure to adjust spice with green chiles or crushed black pepper.

Suggestions: Make sure to warm up the rice so that it gets easy while kneading it. Make sure onion is finely chopped to avoid cracks in the rotti while spreading it on the pan.
Variations: Check otherĀ rice varieties here.
Other Names: Pongal Rotti, Kattu Pongali Rotti.