Friday, May 29, 2009

Rice Rotti - Type 1

Rice - 1 1/2 cups
Coconut - 1/2 cup grated
Green Chillies - 3
Bengal Gram - 3 tbsps
Cumin Seeds - 2 tsps
Salt to taste
Oil/Ghee for roasting each rotti
Water - 6 cups

  1. Grind coconut with green chillies without adding water. Keep aside.
  2. Wash rice and strain out all the water.
  3. Pulse it in a mixer a few times to break them down into small granules (rava). Take care not to powder them.
  4. Boil water in a thick bottomes wok.
  5. Add bengal gram and cumin seeds.
  6. When the water starts boiling, add ground coconut and chilli mixture.
  7. Add salt.
  8. Now slowly add prepared rice rava, stirring continuously to avoid any lump.
  9. Cover the wok and cook on low flame until all the water is absorbed, mixing occasionally.
  10. Now mix this dough thoroughly until it forms a lump. Turn off the heat and let it cool down.
  11. Mix this dough again.
  12. Wet your palm with water and take large orange-sized portion of the dough.
  13. Place it on a plastic sheet/ butter paper and pat it into a thick rotti.
  14. Make a hole in the centre.
  15. Carefully transfer it onto a preheated griddle.
  16. Pour a tsp of oil around the rotti and a tsp into the hole in the centre.
  17. Let it roast on medium flame and cover the griddle.
  18. When the bottom side of the rotti is roasted enough, flip the side, spread some oil on top and roast the other side.
  19. Serve hot with coconut - coriander leaves chutney.


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