This recipe is a guest recipe by our family friend Logambal Sappani. I used to struggle with this recipe before. I made this like we make chappathis and it turned out really hard. This is really simple and quick if we know the trick. This can be served with curd or chutney or khurma. This tastes best when it's hot. So absolutely not suitable for lunch.
Ingredients
Rice flour - 2 and half cups
Water - 1 cup (use the same cup for measuring rice and water)
Onion - finely chopped
Coriander/curry leaves - finely chopped
Carrot - shredded
Green chillies - 2-3 finely chopped
Ginger - grated - 1 teaspoon
salt to taste
(If you don't like green chillies, you can substitute with red chilly powder)
Procedure
1.In a wide mouthed bowl add all the ingredients.
2. Add water little by little and make a dough little softer than our normal roti dough.
3. Take a non stick pan or tawa. Take a big lemon size ball of the dough. This roti should be made on a cool tawa. We should cook after making the roti.So use two tawas side by side (by the time one cools down we can use the other one.) I am posting a video to show how to make this roti. Just press it using palm until the roti is really thin using water.
(If the tawa is hot, cool it under running water before you make the next one)
4. Place this on the stove on a medium flame. Cover it with a lid. Just brush oil on top. No need to pour oil like dosai. Turn and cook the other side without lid. If you want this to be really crispy, apply 2-3 teaspoons of oil, simmer and cook.
5. Serve hot with any chutney(onion/coconut) or with just curd.
Ingredients
Rice flour - 2 and half cups
Water - 1 cup (use the same cup for measuring rice and water)
Onion - finely chopped
Coriander/curry leaves - finely chopped
Carrot - shredded
Green chillies - 2-3 finely chopped
Ginger - grated - 1 teaspoon
salt to taste
(If you don't like green chillies, you can substitute with red chilly powder)
Procedure
1.In a wide mouthed bowl add all the ingredients.
2. Add water little by little and make a dough little softer than our normal roti dough.
3. Take a non stick pan or tawa. Take a big lemon size ball of the dough. This roti should be made on a cool tawa. We should cook after making the roti.So use two tawas side by side (by the time one cools down we can use the other one.) I am posting a video to show how to make this roti. Just press it using palm until the roti is really thin using water.
(If the tawa is hot, cool it under running water before you make the next one)
4. Place this on the stove on a medium flame. Cover it with a lid. Just brush oil on top. No need to pour oil like dosai. Turn and cook the other side without lid. If you want this to be really crispy, apply 2-3 teaspoons of oil, simmer and cook.
Roti made with rice seems like an overkill, no? I mean, you don't get any kind of calorific advantage..and I can't imagine how this will taste any better than dosai (or the Mallu aappam). Or am I wrong?
ReplyDeleteNo calorific advantage.I agree.This is a karnataka special dish(akki roti). Why don't you try once.I am sure you will love this roti with lots of onions and coriander.
ReplyDeleteThe recipe is almost like uttapam, instead of suji you are using rice flour. Nice idea will try this version too!!!
ReplyDelete