RAAGI ROTTI(NAACHNI FLOUR CRISPY FLAT BREAD)

Tried and tasted by Nivedita

Hi All,

After few months I am writing about other recipe than for PPCS. Sorry people, it was tough time to manage whole lot of things at one time. I will make it a point to post at least one recipe each week. Gone are the days where I used to post 4 to 5 posts in a week.

Today I am here with a very healthy recipe. In Kannada there is a proverb "raagi tindavanu nirogi" means the person who eats raagi everyday will never get any diseases. And yes, thats very true, my own experience and have seen people who are having no health issues. I have seen people recovering from many chronic diseases. They say its good to have Raagi Ganji in the morning for breakfast. But I don't have that patience and may be I will not like it that much, bland ganji!!!

So, making it little interesting, and turning it into an item song from a normal one, I followed the Thaali peeth! (Masala Rotti) recipe and made these crispy raagi rotis. Its not new nor I invented it, its very regular in our villages. I am just adding it in my blog with few clicks. May be my grand mother will laugh if she reads this, as it is a very regular food for her. 

Coming to the recipe,

To make 4 normal size rottis :

Ingredients :

Raagi Flour - 1 cup(either you used the store one, or if you have a chance make it at home which is again time consuming, I used the store one)

Wheat flour - 1 tbsp

Rice flour - 2 tbsp(to make the roti crispy)

Salt to taste

Onion - 1 big or 2 small, finely chopped

Green chilly - 2, finely chopped

Fresh curry leaves and coriander - 1 tbsp finely chopped

Cumin seeds - 1/2 tsp

Hot water - 1/2 cup or less

To roast:

oil - 1 to 2 tsp for each rotti

Method:

Take everything except hot water and oil in a big wide bowl.

Mix well. Add half of the hot water and mix well, check if you can make the soft dough with it. Or else add some more or sprinkle (exact word!) water to make the dough just soft. 

Make the tawa hot,

Take foil and cut into a two palm square size.

Keep the foil on a platform or roti making plate

apply 1/2 tsp of oil on it and spread it.

Take one small ball size of dough, keep on the foil and slowly press it to give the normal roti size. 

You can apply some water to your fingers to make the work fast.

Once the tawa is hot, sprinkle half tea spoon of oil on it, 

Take the foil and invert it on the tawa. wait for 10 seconds, Slowly remove the foil so that it leaves the rotti on tawa.

fry for half a minute and turn it on the other side. Add another tea spoon of oil so that it gets crisp.

Fry it till it gets crisp(may 2 to 3 minute)

Remove and repeat with other dough.

Serve hot with ghee, pickle, curds and papad with onion, don't want any thing!! have it just like that. 

Keep Smiling, 

Dal roti khao, Prabhu ke gun gaao!!!

Tried and tasted by Nivedita

Hi All,

The most favorite combo in North Karnataka. A very common food for farmers in villages. They eat raw green chilly also with it. The most tastiest combo(as per me) that too if you have one day old Jowar rotti.

When I checked my post, I was surprised and angry with myself for not posting any typical North Karnataka Dal or Saaru! So here is one of common saaru :

Whole Masoor  (Channangi bele or ಚನ್ನಂಗಿ ಬೇಳೆ) dal is very tasty to eat with rotti, chapati or rice. 

                                

Coming to the recipe,

Whole masoor - 1/2 cup

Onion - 1 small, chopped lengthwise

Tomato - 2 big, chopped

Curry leaves - few

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Garlic - 1 small pod(jawari), cleaned and crushed    

Salt to taste

Red chilly powder - 2 tbsp

Jaggery - 1 tsp

Oil - 1 tbsp

Turmeric powder - 1/2 tsp

Wash masoor dal and soak for 15 minutes. Cook it till tender either in a vessel or cooker. Remove any skin comes out after boiling.

Heat oil in a vessel. Add mustard seeds, Jeera and curry leaves. Put onion and garlic. Fry till the color is changed. Now add all dry powders and tomato. Cover and cook till the tomato is almost cooked(may take 10 minutes). Now add jaggery and cooked dal. Add 1 cup of water. Boil for few minutes. Check the consistency of dal you need and adjust the seasoning. Cook for few more minutes. Dal is ready to eat.

For Jowar rotti (old post, click here)

Jowar(Millet) flour - 1 cup

Salt -1 tsp
Water – 1 cup (to make dough)
A square piece of cloth
Keep water in a vessel to boil. Add salt to it. Take Jowar flour in a big plate or wide vessel. Add little boiling water slowly to the flour and add little cold water and make the dough ready. It is not sticky like chapatti atta. It will be little softer. When you take it in hand and press it will spread easily. Keep little warm water in a vessel with cloth piece ready.
Now take a big lemon size and press it slowly to make it round. Spread little Jowar atta on the platform where you want to make rottis. Keep the flattened ball and slowly start patting. This is the tricky thing. You should be moving it circular while patting.(I don’t know whether “patting” is right word or not?). Again the tricky thing comes, to take it in hand and put it on hot tawa. Be very careful while doing this, otherwise rotti will be into pieces. After putting rotti in tawa, immediately spread little water with soaked cloth piece on the upper part. After few minutes, turn the rotti and just cook other side. You can press it with spatula to be sure that it’s cooked properly.

Serve hot with dal or wait for a day and eat with dal.

If you can eat only just one day old rotti, it tastes delicious. 

You can eat with any type of dal like toor dal, yellow moong dal or green moong dal.

Sending this to Pari's  THE COMBO EVENT 

Keep Smiling,

Jowar rotti(Jolada rotti)

Tried and tasted by Nivedita
Hi all,

Jowar (Millet) rotti (ಜೋಳದ ರೊಟ್ಟಿ)is very common in North Karnataka.(They call Bhakkari also for this rotti.)
It is a healthy food. Back in India, in my house we eat both the times. And there is always full one box of crispy and thin rottis(In Hubli - Dharwad we call it "kataka rotti"(ಕಟಕ ರೊಟ್ಟಿ) or "birasa rotti"(ಬಿರಸ ರೊಟ್ಟಿ), which we can have with different types of chutney powder and curds.
But to make this rotti is little tricky and comes only by practice. I always remember a lady “Mallavva” who used to come to make rottis in my house and I am thankful to her that she taught me to make rottis. She always used to say, Man is born before all these things, so nothing is impossible.
Here is the recipe:
Jowar flour - 1 cup
Salt -1 tsp
Water – 1 cup (to make dough)
A square piece of cloth
Keep water in a vessel to boil. Add salt to it. Take Jowar flour in a big plate or wide vessel. Add little boiling water slowly to the flour and add little cold water and make the dough ready. It is not sticky like chapatti atta. It will be little softer. When you take it in hand and press it will spread easily. Keep little warm water in a vessel with cloth piece ready.
Now take a big lemon size and press it slowly to make it round. Spread little Jowar atta on the platform where you want to make rottis. Keep the flattened ball and slowly start patting. This is the tricky thing. You should be moving it circular while patting.(I don’t know whether “patting” is right word or not?). Again the tricky thing comes, to take it in hand and put it on hot tawa. Be very careful while doing this, otherwise rotti will be into pieces. After putting rotti in tawa, immediately spread little water with soaked cloth piece on the upper part. After few minutes, turn the rotti and just cook other side. You can press it with spatula to be sure that it’s cooked properly.
Remove and serve hot.
But I like to eat one day old rotti.

Keep smiling,