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Masala Rotti

9 Nov

masala_rotti
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.

Ingredients:

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.

Capsicum Onion Rotti

5 Nov

capsicum_rotti
Capsicum 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 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.

Ingredients:

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.

Rice Rawa Rotti

23 Jun

rice_rawa_rotti
Rice Rawa Rotti.

Rice rawa upma is mixed with rice flour to form soft wet mixture. Rice raw mixture is spreaded on a flat pan into somewhat thin rotti. Cook the rice rawa rotti till it turns golden brown on bottom side. Serve rice rawa rotti it with any pickle of your choice.
Makes: 1 Serving of Rice Rawa Rotti.

Ingredients:

Rice Rawa Upma 1 Cup
Rice Flour 2 – 3 Tbsps
Cilantro few Sprigs
Salt to Taste
Oil 1/2 tsp

Method of preparation:

Wash and finely chop cilantro.

In a mixing bowl, add rice rawa upma, rice flour, cilantro and salt.
Stir well and make it into a soft wet mixture.
Add a few splashes of water if necessary to wet the rice flour.

Heat a flat pan on medium heat.
Place rice rawa mixture on the pan and spread it with wet finger into somewhat thin rotti.
Pour around quarter teaspoon of oil around the spread rice rawa rotti.
Cook till the bottom turns golden brown and carefully turn on other side if necessary.
Cook again for couple of minutes till golden brown and remove from heat.
Serve rice rawa rotti with any pickle of your choice.
Notes: Make sure to cook the rotti well on one side before turning on other sie.

Suggestions: Make sure to warm up the rice rawa so that it gets easy while mixing with rice flour it.
Variations: Add finely chopped green chiles to the mixture for spice. You can also add lemon juice to the rice rawa mixture. Check other rice varieties here.
Other Names: Rice Rawa Rotti.

Rice Flour Moong Rotti

15 May

rice_flour_moong_dal
Pesara Pappu Biyyam Pindi Rotti.

This is a very traditional rotti made with rice flour. Rice flour is mixed with hot water along with soaked moong dal, chopped onion and spices. The freshly prepared dough is spread on flat pan into thick rotti and fried till its golden brown on both sides.
Makes: 2 5-inch Pesara Pappu Tapala Rotti.

Ingredients:

Rice Flour 1/2 Cup
Onion 1/2 Small
Moong Dal 4 Tbsps
Cumin Seeds 1/8 tsp
Red Chilli Flakes 1 tsp
Salt to taste
Oil 1 Tbsp

Method of preparation:

Peel and finely chop the onion.

Soak moong dal in a cup of water for around 2 hours.
Bring to boil half a cup of water, add salt and red chilli flakes and remove from heat.

In a mixing bowl, mix together rice flour, soaked moong dal, onion, cumin seeds and salt(if necessary) into smooth dough using the hot water we just boiled. Add little more water or rice flour if necessary.
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 5 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 rice flour moong dal 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 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: Pesara Pappu Biyyam Pindi Rotti, Rice Flour Moong Rotti, Pesara Pappu Tapala Rotti, Biyyam Pindi Apachulu.

Spicy Cilantro Rotti

27 Apr

cilantro_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 cilantro and spice mixture. Once the cilantro rotti is cooked, it can be served with coconut chutney or sambar.
Makes: around 5 Spicy Cilantro Rotti.

Ingredients:

Idly Rawa 1 Cup
Urad Dal 1/2 Cup
Cilantro 2 Cups Packed
Green Chiles 1 – 2
Cumin Seeds 1/2 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 cilantro leaves.
Remove stems, wash and chop the green chiles into circles.
Using a pestle, lightly crush the green chiles and cumin seeds with few pinches of 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 crushed cilantro 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 cilantro leaves to cook and crisp up a bit.
Serve cilantro rotti with coconut chutney or with sambar.
Notes: Refrigerate the remaining batter for a week or two for more cilantro rotti.

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 cilantro mixture into the batter instead of layering it.
Other Names: Spicy Cilantro Rotti