Roti batter is prepared with idly rawa and urad dal. The batter is then fermented and made into thick rotti. The rotti is layered with freshly chopped bell pepper / capsicum and onion mixture. Once the capsicum rotti is cooked, it can be served with coconut chutney or with sambar.
Makes: around 5 Capsicum Onion Rotti.
Idly Rawa 1 Cup
Urad Dal 1/2 Cup
Bell Pepper / Capsicum 1
Curry Leaves 5
Cumin Seeds 1/2 tsp
Red Chili Powder 1/4 tsp
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.
Wash and finely chop the curry leaves.
Wash, remove stem, discard seeds and finely chop the green bell pepper.
In a mixing bowl, lightly crush together cumin seeds, salt and red chili powder.
Stir in chopped bell pepper, onion, curry leavesand keep aside.
Heat a flat pan on medium heat, pour 2 ladles of batter on the pan.
Spread the batter into thick 5 – 6 inch rotti.
Layer the rotti with bell pepper onion mixture.
Cook covered for around 5 minutes on medium – low flame.
Uncover, pour a tsp of oil and turn over the rotti.
Cook the roti for another 2 minutes on a low flame for bell pepper to cook a bit.
Serve capsicum onion rotti with coconut chutney or with sambar.
Notes: Refrigerate the remaining batter if necessary for later use. Stays fresh for a week.
Suggestions: If rotti is uncooked inside, put it back on heat and cook covered on low flame till done.
Variations: You can also mix the capsicum mixture into the batter instead of layering it.
Other Names: Capsicum Onion Rotti.