Coconut Rice Flour Roti

6 Oct

coconut_rice_roti
Kobbari Tapala Rotti.

Coconut is added to water and boiled. Rice flour is then mixed with coconut water. The freshly prepared dough is spread on flat pan into thick rotti and fried till its golden brown on both sides. Serve coconut rice flour roti with lemon juice pickle, Click here for recipe of lemon juice pickle.
Makes: 1 Coconut Rice Flour Roti.

Ingredients:

Rice Flour 1/2 Cup
Green Chile 1
Coconut 4 Tbsps
Cumin Seeds a Pinch
Salt to taste
Oil 1 Tbsp

Method of preparation:

Remove stem, wash and chop the green chile into small circles.
Bring to boil around 3/4th cup of water, add grated coconut and sufficient salt.
Let the water bubble for few seconds and remove from heat.
Add rice flour to the above pot and stir well.
Add little more rice flour if necessary.
When warm enough to handle, form the dough into soft ball.

Heat a flat pan on medium heat.
When pan gets little warm, place the coconut rice flour dough ball on the flat pan.
Press the dough and spread it with help of wet fingers into thick roti (around 7 inch diameter).
Pour a tsp of oil on top of the roti.

Cook for a minute or two until the bottom side turns light golden brown.
Turn on the other side and cook covered for a minute or two.
Uncover, turn again and cook for couple more seconds to crisp up the bottom.
Remove rotti from heat.
Serve immediately coconut rice flour rotti with  lemon juice pickle or with any chutney or pickle of your choice.
Notes: Make sure to cook the roti well.

Suggestions: If the roti is still sticky inside, put it back on heat and cook on low flame till little crisp and well cooked .
Variations: Rice Flour Yogurt Rotti, Spicy tapala Roti etc…
Other Names: Coconut Rice Flour Roti, Kobbari Tapala Rotti.

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