Rottis ~ - the quintessential breakfast item from Karnataka.
I was planning to prepare something else for today's post and had cooked about a cup of moongdal. I added rice flour to it as per the requirement of the recipe and proceeded with a small portion of it only to realize that the recipe I had tried zillions of time earlier with no problems was turning into a mess this time. That too when I very badly needed it for the BM#21. :(
I did not feel like trashing the dough and after giving it a considerable thought, ended up preparing these delicious rottis. I added methi leaves besides the regular stuff that goes into a rotti preparation. These can be served as breakfast / a light meal or as a snack. They are usually spicy enough that an accompaniment is not needed but some serve it with chutney powder / jaggery powder.
Ingredients: (Yield 8 medium sized rottis)
1.5 cup cooked moongal
1.5 cup rice flour
1 cup finely chopped methi leaves (fenugreek greens)
2 onions, finely chopped
1/2 cup shredded, fresh coconut
Finely chopped green chillies as needed
Salt to taste
Oil to make the rottis
Dough preparation:
* Mash well the cooked moongdal in a mixing bowl, with the back of a ladle or just puree it in a food processor.
* Add all the other ingredients to the mashed dal except the oil and make a firm dough, adding water as needed.
Making rottis:
Pinch about a big orange sized portion from the prepared dough and shape into a ball. Pour about a tsp of oil at the center of a griddle and place the dough ball on it. Pat it into a thin, flat circle and pour a tsp of oil around the edges and cover with a lid.
Now turn on the stove and let it cook on a low - medium flame. When it appears cooked on the bottom side and brown spots appear, flip it. Again add a tsp of oil around the edges if needed. Cover it again and cook till the other side is done too. Repeat the procedure with the remaining dough.
Note:
1. The dough can be prepared a day in advance and refrigerated.
2. Be sure to turn off the stove and cool the griddle slightly so that it is safe to pat the next dough ball on it. You can use 2 griddles to quicken the process but still have to let the tawa / griddle to cool after making a rotti. Actually I give the cast iron pan a quick wash with cold water after preparing a rotti so that I can go ahead immediately just after wiping it dry with a paper napkin.
3. I think moongdal flour can be substituted for the cooked moongdal in this recipe.
4. Finely chopped amaranth leaves / spinach can replace the methi leaves. Shredded carrot can also be added.
Check what other marathoners are cooking here.
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