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Spinach Moth Beans Rotti

26 Jan

spinach_moth_roti
Palakura Bobbarla Rotti.

Rice flour is mixed with hot water along with soaked moth beans, chopped spinach and spices. The freshly prepared dough is spread on flat pan into thick rotti and fried till its golden brown on both sides. Serve rice flour moong dal rotti with simple garlic pickle or with any chutney or pickle of your choice.
Makes: 2 Spinach Moth Beans Rotti.

Ingredients:

Rice Flour 1 Cup
Spinach 1 Cup Packed
Onion 1/2 Small
Moth Beans 4 – 6 Tbsps
Cumin Seeds 1/8 tsp
Green Chiles 1 – 2
Salt to taste
Oil 1 Tbsp

Method of preparation:

Soak moth beans in a cup of water for around 6 hours or overnight.

Remove stems, wash and finely chop the green chiles.
Wash and finely chop the spinach leaves.
Peel and finely chop the onion.

Bring to boil a cup of water, add moth beans and salt and remove from heat.
Stir in rice flour, chopped onion, green chiles, cumin seeds and salt.
Make a smooth dough out of the mixture and add few drops of water if necessary while making the dough.
Divide the dough into two portions.

Heat a flat pan on medium heat.
When pan gets little warm, place the dough 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 and repeat the same with remaining portion(s).
Serve spinach moth beans rotti with simple garlic pickle or with any chutney or pickle of your choice.
Notes: Make sure to cook the rotti well.

Suggestions: If the rotti 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: Spinach Moth Beans Rotti, Palakura Bobbarla Rotti.

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Fenugreek Leaves Rotti

28 Dec

fenugreek_leaves_rotti
Menthi Aku Minapa Rotti.

Roti batter is prepared with idly rawa and urad dal. The batter is then fermented and mixed with fresh fenugreek leaves and spices. It is then poured onto flat pan into thick rotti and cooked till lightly crisp. Serve fenugreek leaves rotti immediately.
Makes: around 6 Fenugreek Leaves Rotti

Ingredients:

Idly Rawa 1 Cup
Urad Dal 1/2 Cup
Fenugreek Leaves 2 1/2 Cups Packed
Green Chiles 3 – 4
Cumin Seeds 1/2 tsp
Salt to Taste

Method of preparation:

Thoroughly wash and finely chop the fenugreek leaves.
Remove stems, wash and finely chop green chiles.

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 dosa batter in a warm place for around 8 hours.

In a mixing bowl, add chopped fenugreek leaves, green chiles, cumin seeds and salt.
Stir in fermented dosa batter and add water if necessary to make slightly thin dosa batter.

Heat a flat pan on medium heat, pour 2 ladles of batter on the pan.
Spread the batter into thick 5 – 6 inch rotti.
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 it to crisp up a little.
Serve fenugreek leaves rotti immediately 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: Check other rotti recipes here.
Other Names: Fenugreek Leaves Rotti, Menthi Aku Minapa Rotti.

Fenugreek Leaves Rotti

18 Dec

fenugreek_rotti
Menthi Kura Tapala Rotti.

Fresh fenugreek leaves are boiled in water for few seconds and rice flour is added to it to form a soft dough. The freshly prepared dough is spread on flat pan into thick rotti and fried till its golden brown on both sides. Serve fenugreek leaves rotti with simple garlic pickle or with any chutney or pickle of your choice.
Makes: 1 8-inch Fenugreek Leaves Rotti

Ingredients:

Rice Flour 1/2 Cup
Fenugreek Leaves 1 Cup Packed
Green Chiles 1
Cumin Seeds 1/8 tsp
Salt to taste
Oil 1 tsp

Method of preparation:

Wash fenugreek leaves with water and keep aside.
Remove stem, wash and finely chop the green chile.
Bring to boil half a cup of water in a sauce pot, add salt, green chile and fenugreek leaves.
Boil for around half a minute and remove from heat.
Add cumin seeds and rice flour to the sauce pot and mix well.
Add little more water or rice flour if necessary to make a soft dough ball.

Heat a flat pan on medium heat.
When pan gets little warm, grease the pan with few drops of oil and place the dough ball on the flat pan.
Press the dough and spread it with help of wet fingers into thick rotti (around 8 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 and repeat the same with remaining portion(s).
Serve fenugreek leaves rotti with simple garlic pickle or with any chutney or pickle of your choice.
Notes: Make sure to cook the roti well.

Suggestions: If the rotti 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: Fenugreek Leaves Rotti, Menthi Kura Tapala Rotti.

Cabbage Rice Flour Rotti

8 Dec

cabbage_rice_rotti
Cabbage Tapala Rotti.

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

Ingredients:

Rice Flour 1/2 Cup
Green Chile 1
Cabbage (Shredded) 4 – 6 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 shredded cabbage, green chiles and sufficient salt.
Let the water bubble for a minute 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 cabbage rice flour dough ball on the flat pan.
Press the dough and spread it with help of wet fingers into thick rotti (around 7 inch diameter).
Sprinkle cumin seeds and pour a tsp of oil on and around the rotti.

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 cabbage rice flour rotti with  lemon juice pickle or with any chutney or pickle of your choice.
Notes: Make sure to cook the rotti well.

Suggestions: If the rotti 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: Cabbage Rice Flour Roti, Cabbage Tapala Rotti.

Peas Onion Rotti

19 Nov

peas_onion_rotti
Peas Onion 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 freshly chopped onion and peas mixture. Once the peas onion rotti is cooked, it can be served with coconut chutney or with sambar.
Makes: around 5 Peas Onion Rotti.

Ingredients:

Idly Rawa 1 Cup
Urad Dal 1/2 Cup
Fresh or Frozen Peas 5 Tbsps
Cilantro few Sprigs
Cumin Seeds 1/2 tsp
Whole Red Chiles 2 – 3
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.

Heat a pan on low heat, add broken red chiles.
Roast until red chiles change color (around a minute).
Grind the roasted red chiles into fine powder using a spice grinder.

Wash and finely chop the cilantro leaves.
If using frozen peas, wash them under water for few seconds.
In a mixing bowl, mix together chopped onion, peas, cilantro leaves, cumin seeds, roasted red chili powder, salt and 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 prepared peas 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 onion to cook a bit.
Serve peas 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: Check other rotti recipes here.
Other Names: Peas Onion Rotti.