Rotti

Ingredients: 
Rice flour OR Ragi (millet) flour, green chillies, cillantro, curry leaves, coconut, jeera (cumin seeds), yogurt, onion, salt

Method:
1. Cut one large onion into small pieces
2. Slice and cut 3 green chillies, cut handful of cillantro and curry leaves into small pieces
3. Mix these ingredients in a bowl:
- one cup of rice flour or ragi flour
- one tsp of jeera
- cut onion, green chillies, curry leaves, cillanto
- 1 tbsp coconut and 1tbsp of yogurt
- salt 
4. Add water little by little and mix till you get the right consistency to make a ball
5. Make many small balls out of the mixture - approx 2" diameter sphere
6. On a non-stick pan, place 1 tsp of oil and place the ball on it. Flatten using your fingers to make a round shape. Make 5-6 holes on them and put little bit of oil on it.
7. Close the lid and turn on stove to med-high heat setting
8. After 1-2 mins, flip it to other side to check if it is done properly. Cook till the rotti is crispy on one side. 


Comments

Post a Comment

Popular posts from this blog

Matodi Palya

Ingredients: One bunch Spinach Chana daal (kadale bele) Red chillies Coconut (frozen, grated, unsweetened) Hing Turmeric Mustard Method: 1. Soak 1/4 cup of chana daal in water for 2 hours 2. Chop spinach 3. Cook the spinach with little bit of water. Let it boil for five minutes 4. Grind these ingredients in a mixer with very little water to make a paste: - soaked daal - 1 tbsp coconut - 1/4 tsp hing - 1/2 tsp turmeric - 6 red chillies 3. Heat 2 tbsp on oil in a non-stick pan. Add 1 tsp of mustard. After it sputters, add the paste 4. Stir the mixture for 5 minutes and add salt 5. Add the cooked spinach to the mixture and stir till the water evaporates.
Read more

Potato curry for Dosa

Ingredients: potatoes, onion, green chillies, ginger, cillantro, curry leaves, mint leaves, oil, mustard, turmeric, chana daal and urad daal, salt Method: Wash 4 medium sized potatoes and cut each into 4 pieces Boil potatoes in water till it is soft and the skin starts to peel  When cooled, peel the potato skin and mash potatoes in a bowl Chop one onion into small pieces Chop cillantro and mint leaves  Grate one inch of ginger Cut 3 green chillies; first slit in half and then cut to small pieces Place non-stick pan on stove with 2 tablespoons of oil When the oil is hot, add : - half tsp mustard - one tsp of chana and urad daal combined - half tsp turmeric - add onion, ginger, 6-7 curry leaves and chopped mint leaves  Stir till onion is transparent Add salt Add mashed potatoes and mix well  Add cillantro
Read more

Avarekayi Saru

Method: 1) Dry roast the following ingredients and make powder: coriander seeds 2 tsp red chilies 8 jeera 2 tsp fenugreek seeds 1 tsp mustard 2 tsp hing 1/2 tsp turmeric powder 1/2 tsp  black pepper 1 tsp white rice 2 tsp 2) Grind to make a paste of the following: powder from the above step curry leaves handful raw coconut 2 tbsp a scoop of few cooked avarekayi water 3) Add the paste to cooked avarekayi with pinch of tamarind and salt. Boil and add water to bring to desired consistency.
Read more