Tuesday, February 26, 2013

Tandla rotti ~ Rice rotti


We have a small kitchen in our apartment here with few shelves for storage. We do not have a separate pantry for kitchen hence all my stuff that are not used frequently or those that are bought in bulk like dals etc sit cozily in a big box. Few days ago I was searching for some particular item in the box and was worried looking at the items in my storage box. There were 4 types of rice, variety of dals, legumes, poha etc. In addition to this my freezer is full of butter, Spice powders, dry fruits,frozen items like phyllo sheets, Ice creams, grated coconut, Paneer etc. I was worried looking at the items that we have collected in just 6 months of our stay here. I decided that I would stop buying legumes,dals for now and work on clearing the existing stock. The only itmes that I stock on now are Urad dal, Toor dal, Rice(Sona masuri) and veggies which I use very frequently. It will take some more time for me to clear my stock.  While on this cleaning process I chanced upon boiled rice(Brown rice) that I bought thinking we would shift to eating brown rice on daily basis and did so for a week or two and then gave up. We love brown rice but it takes some time to get it cooked so for the ease of it I went back to my old ways of eating white rice or phulka's.  This is when I remembered this rotti that is usually made for breakfast. It is usually served with fresh home made butter or with spicy chutney.

Here is what's needed:
3/4 cup brown rice
3/4 cup sona masuri rice or dosa rice
1 to 1.5 cup grated coconut (Fresh or frozen)
2 green chilli finely chopped
1" ginger  finely chopped
Salt to taste

Procedure:
1) Soak the two rice together overnight or for at least 6 hours.
2) Grind the soaked rice with grated coconut and salt to thick coarse paste. The batter should not be liquidy like normal dosa batter and should be the consistency of soft dough. Add water as needed while grinding.
3) Add in the green chilli and ginger and mix.
4) Heat tawa and add a little oil. Take a small lemon sized dough and pat it directly on the tawa with your fingers. Dip your hands in cold water if needed.  Cover and cook until the colour changes. Add oil over the rotti and flip. Cook for a minute or two on medium flame. Serve hot with butter and pickles/chutney.
I served it with sweetened coconut sauce called choornu. This is made by boiling jaggery with little water until the jaggery melts and turns a little sticky. Add grated coconut and cardamom powder.

Variations:

1) As kids amma made a snack with these rotti. She used to chop the rotti's and dunk them in the jaggery choornu and mix well. We loved this as kid and used to look forward to this tasty evening snack,
2) My dad did not like to eat dishes with Onions or garlic for breakfast. So the leftover rotti dough was mixed with finely chopped onions, coriander leaves, cumin seeds to be converted into tasty evening snacks.

4 comments:

Manasi said...

I like Akki Rotti. You have used the traditional method, I use a super shortcut, rice flour ;)
I like how it is slight;y crisp on the outside and soft and spongy on the inside.

Sabitha said...

I like akki rotti. Nice narration and preparation ujwal. So many childhood memories became fresh after reading your blog. We eat this with red chilly chutney with finely chopped onion seasoned with mustard, urad dal and methi or losne (garlic) chutney or jaggery syrup.(godda ravo).

Kitchen Queen said...

delicious breakfast dish.

Uj said...

@Manasi: I make a similar version too of akki rotti. This tastes different than the one made with rice flour. Do try!
@Sabithakka: Your comment makes my day and gives me a lot of ideas to go about. I have never made piyava chutney! I am going to follow your recipe and makes some next time. Thanks