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Masala Rotti

9 Nov

Masala Rotti.

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 masala onion tomato mixture. Once the masala rotti is cooked, it can be served with coconut chutney or with sambar.
Makes: around 5 Masala Rotti.


Idly Rawa 1 Cup
Urad Dal 1/2 Cup
Onion 1 Small
Tomato 1/2 Small
Garam Masala Powder 1/2 tsp
Coriander Powder 1/4 tsp
Cumin Seeds a Pinch
Red Chili Powder 1/4 tsp
Mint Leaves 6
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 mint leaves.
Peel, remove ends and finely chop the onion.
Wash, discard seeds and finely chop the tomato.
In a mixing bowl, mix together onion, tomato, mint leaves, cumin seeds, red chili powder, coriander powder, garam masala and salt.

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 a tablespoon or so of the above masala 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 to cook it a bit.
Serve masala rotti with coconut chutney or with sambar.
Notes: Refrigerate the remaining batter if necessary for later use. Stays fresh for a week.

Suggestions: I used heirloom tomato in the above recipe, you can use regular tomato. If rotti is uncooked inside, put it back on heat and cook covered on low flame till done.
Variations: Check other variations of rotti here.
Other Names: Masala Rotti.