AKKI ROTTI AND RAGI ROTTI with Coconut chutney and Paneer peas gravy

Akki rotti or rice flour rotti and Ragi rotti are very popular and heatlhy breakfast dishes in Karnataka. The preparation method is the same for both. Very time consuming so prepare on a Sunday morning till you perfect it.  I prepared these for breakfast today.

I have served with coconut chutney and peas paneer gravy to a get a balanced meal.

Ingredients:

1. Rice flour/ Ragi flour – 2 cups
2. Water – 3 cups
3. Coconut oil – 1 teaspoon
4. Chopped onion   – 3 table spoon (optional)
5. Grated coconut   – 3 tablespoon (optional)
6. Green chili  – 2 finely chopped
7. Coriander leaves – 2 teaspoons finely chopped
8. Curry leaves – 2 teaspoons finely chopped
9. Ginger – 1 teaspoon finely chopped
10. Salt        – 1 teaspoon
11. Perungayam   – ½ teaspoon
12. Banana leaf –  4 to 5 (10 inch square pieces)

Method:

• In a heavy bottomed pan bring 3 cups water to boil. Lower the flame. Add salt and ½ teaspoon oil and slowly fold in the flour. Mix well to a smooth ball and take off the stove. Cover and leave to cool.
• Once the dough is cool add chopped onion, grated coconut, chopped coriander, curry leaves, ginger, green chili and Perungayam. Mix well and divide into orange sized balls.
• Wash and wipe the banana leaf and grease with a little coconut oil and spread the dough into 3 mm thin rounds.
• Heat tawa on high flame and invert the prepared roti along with the banana leaf. Remove the leaf carefully.

Cook the rotti on a medium flame on both sides till brown dots appear. Serve hot with coconut chutney and any gravy of your choice.

 

Coconut chutney:

Ingredients:

1. Grated coconut – 1 cup
2. Green chili – 2
3. Curry leaves       – 5 leaves
4. Goose berry – 1 (seeded)
5. Channa dal – 1 table spoon
6. Perungayam – a small piece
7. Red chili – 2
8. Til oil – 1 teaspoon
9. Salt – ½ teaspoon

For seasoning:

1. Til oil – 1 teaspoon
2. Mustards seeds  – 1 teaspoon
3. Urad dal             – 1 teaspoon

Method:

• Heat 1 teaspoon oil and fry channa dal perungayam and red chili  till golden brown.
• Add all other ingredients and grind to a paste adding till water.
• Season with mustard and urad dal fried in 1 teaspoon oil.

Paneer and peas in Tomato gravy.

Ingredients:

1. Tomato – 3 cut into chunks and pureed
2. Peas – 1 cup
3. Paneer – ½ cup (cubed)
4. Ghee – 2 teaspoons
5. Coriander powder – 1 teaspoon
6. Cumin powder – ½ teaspoon
7. Kasuri methi – 1 table spoon
8. Garam masala powder – ½ teaspoon
9. Thick curd (beaten) – 1 tablespoon
10. Turmeric powder -1/2 teaspoon
11. Perungayam                – ¼ teaspoon
12. Salt – ¾ teaspoon

Method:

• Cut tomatoes into big chunks sauté for a few minutes and grind to a puree. You can also leave the tomatoes in hot water and remove skin and grind to a puree.
• Heat ghee in a kadai add peas and paneer and sauté on low flame. Add turmeric powder and perungayam.
• Add the tomato puree, salt and ½ cup water cover and cook for 5 minutes on a low flame.
• Add all other ingredients and mix well. Cover and cook for 5 more minutes on low flame.

This gravy is a low  fat version of Paneer mutter. Can be served with Chapathis and ghee rice as well.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Mega Post for Roti Mela

This blog has been officially Ashafied. There is no way I would have posted so many recipes on a single day in a single post had I not been Ashanated!!! For those of who, who’re clueless and blinking at your computer screens – head here – and if you still cannot see the connection, there’s something drastically wrong.

Srivalli has undertaken an ambitious mission of rounding up recipes for as many Indian flatbreads as she can. Roti Mela is an online celebration of the many ways in which we consume the flatbreads. Our entries –

Bhakhri

Bhakris are crisp rotis that taste almost like soft wheat crackers. If you’ve lived anywhere in Maharashtra or Gujarat and not seen the face of a Bhakhri you must have spent all your time day dreaming. That’s how common bhakhri is and that’s how frequently people make them.

Update: As Bhags as pointed out in comments below, Bhakhris are not necessarily made of wheat. Bajra and Jowar  are used to make Bhakhris in Maharashtra.

Masala Bhakhri – Spicy Crisp Rotis

Makes 12 Bhakhris

Ingredients

• Whole Wheat Flour – 2 cups (coarsely ground flour gives a better texture than Atta or Chapathi flour)
• Curd – 6 tablespoons
• Ghee – 3 tablespoons
• Turmeric powder – 1/2 tsp
• Chilli Powder – 1/2 tsp (increase or decrease as per taste)
• Salt to taste
• Water to knead into a stiff dough

Method

1. Combine the flour, salt, turmeric and chilli powder in a large bowl. Rub 2 tablespoons of ghee well into the flour. Adding ghee at this step makes Bhakhri crisp.
2. Add Curd and bring the flour together. Add enough water and knead into a stiff smooth dough. Coat dough with a tsp of Ghee. Let the dough rest for 20 minutes.
3. Divide dough into 12 round portions. Roll out one portion into a 4″ round using a rolling pin. Bring the sides together again. Roll out into a circle again. A Bhakhri is not too thin, nor too thick. The folding and rolling out again helps in getting a smooth round with not many tapered edges.
4. Over low to medium heat, cook both sides till light spots start to appear. Turn heat to high, brush the sides with oil if you like and cook both sides until spots turn brown.

Kajal’s step by step Pictorial on the making of a Bhakhri.

Flavoured Rotis

There are million ways to make the regular Rotis more interesting. Blend and add ingredients to the dough or chop and add to the dough. Tomato Rotis, Spinach Rotis, Onion Rotis, Herb Rotis….its silly to even attempt listing all the possibilities. The two kinds that I make often:

Mint Rotis – Rotis with dough flavoured with Mint leaves and Cumin

Makes: 12 Rotis

Ingredients

• Whole Wheat Flour – 2 Cups
• Mint Leaves – 1 cup (tightly packed)
• Green Chilly – 1 no.
• Cumin – 1 tsp
• Ginger – a small piece
• Salt to taste
• Oil – 1 tsp
• Water to knead

Method

1. Puree the Mint leaves, green chilly, cumin and ginger. Add a tablespoon or so of water if required.
2. Combine the flour and salt. Add the mint puree and mix well. Add enough water and knead into a stuff elastic dough. Coat with 1 tsp Oil. Let the dough rest for 20 minutes.
3. Divide dough into 12 round portions. Roll out one portion into a 4″ round using a rolling pin. Bring the sides together again. Roll out into a thin circle again.
4. Over low to medium heat, cook both sides till white patches start to appear. Use a tong, cook both sides over direct flame. Or brush both sides with Oil and cook on the tawa over high flame.

For pictorial refer to Shipa’s method for Phulka and Chapathi.

Coriander Rotis – Rotis flavoured with coriander and amchur

Makes: 12 Rotis

Ingredients

• Whole Wheat Flour – 2 Cups
• Coriander – 1 cup (tightly packed)
• Besan – 2 tbsp
• Amchur – 2 tsp
• Coriander powder – 1 tsp
• Salt to taste
• Oil – 1 tsp
• Water to knead

Method

1. Combine the flours, amchur, dhania powder and salt. Add the coriander and mix well. Add enough water and knead into a stuff elastic dough. Coat with 1 tsp Oil. Let the dough rest for 20 minutes.
2. Divide dough into 12 round portions. Roll out into a circle. Fold into a triangle and roll out.
3. Over low to medium heat, cook both sides till white patches start to appear. Brush both sides with Oil and cook on the tawa over high flame.

Refer to Swati’s post for six styles of rolling and shaping paratha.

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This blog has posted various other flatbreads earlier. Follow the links for the recipe.

Stuffed FlatBreads

Stuffed Parathas and Poli/Boli are two kinds of flatbreads stuffed with goodies inside that we make often at home.

Gobi Paratha

Shengai Holige (Groundnut Poli)

Boli

Leavened FlatBreads

Naan

Onion Kulcha

Tawa Bread

Gluten Free Flatbreads

Gluten free, packed with minerals, heavy on the stomach – these traditional flatbreads make a healthy energizing meal.

Akki Rotti (Rice Roti)

Raagi Rotti (Ragi Roti)

Jolada Rotti (Jowar Roti)

A mini roti mela for Valli’s Mega Roti Mela.

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