Akki Rotti

Akki Rotti

Ready, set

Flatten dough

Spread dough

Cover and cook



Flipp

 

Ingredients:

• 2 cups rice flour
• 1 cup freshly grated coconut (or grated carrots)
• 1 cup finely chopped onions (or cooked avaraekai)
• 1 tbs cumin seeds (jeerigae)
• 1/4 cup finely chopped cilantro
• 4 finely chopped green chillies
• 1 tsp salt
• 1/4 cup oil
• 1 bowl/dish of cool water for dipping

Method:

Combine all ingredients in a large bowl. Slowly mix in 1 cup of water to form a soft dough. Add little more or less water as needed, cover and set aside.


Ready to eat

Place a small dish of water to dip your hands and a wooden cutting board to rest hot tava etc on the counter.
Divide the dough into 4 or 5 tennis ball shaped balls. Add 3 tbs of oil on a tava and place one rice ball on it. Using your palms and fingers, flatten the ball into 8 to 10" circle. Dip hand in a bowl of water and moisten  hand every now and then to avoid the dough sticking to your hand and fingers. Then place the tava on medium heat. Cover with lid and cook for 5 to 10 minutes. Remove the lid and slowly and carefully loosen the rice rotti from the tava with a flat spatula. At this time the bottom of the rice rotti should be slightly browned. Flip the rotti and cook further for 3 to 4 minutes on the uncooked side. Flip rotti again and fold in half. Turn off the heat and remove the rotti on to a plate to serve.
To make more rottis, the tava needs to be cool. The hot tava can be cooled every time by placing it under cold running water.

Cooking Tips:

Grated carrots, cooked lima beans are other options that can be used in this dish. Alternately it can be made solely with freshly grated coconut, onions can be omitted.

Serving Tips:

Serve hot with chetni or pickles and ghee on the side.

Thindi: Spicy Muffin

Spicy Muffin

Ingredients:

• 2 1/4 cup All Purpose Flour (maida)
• 1 cup warm water
• 1 tbs sugar
• 3/4 tsp salt
• 4 tbs yogurt
• 2 tbs olive oil
• 1/4 cup onions diced small
• 1/4 cup carrot grated
• 4 green chillies chopped(optional)
• 1/8 cup cilantro chopped fine

Method:

Pre-heat oven to 350 degrees.

Mix water and sugar in  a small bowl and add in the yeast. Let it sit and froth for a few minutes (5 mins). To this add the yogurt, oil, salt, onions, carrot, chillies and cilantro. Now slowly add the flour and gently mix to form the dough. Cover the dish with a damp cloth and set aside for 45 minutes. The dough should rise and double in size.  When the dough has doubled in size, spoon it into the muffin pan. Let it sit and double in size again for about 15 minutes or so. Bake the muffins  for 15 minutes, till the tops are golden brown.

Baking tips:

Before baking anything, pre-heat oven to the required temperature. Always use oven mitts to remove the hot muffin pan from the oven. Remove and cool muffins before serving.

Serving tip:

Serve warm as breakfast with butter and coffee.

Snack: Microwaved Corn

Microwaved Corn

Ingredients:

• 2 ears of fresh corn in their husks
• 1 Butter bar(to smear)
• 1 Pinch of salt
• 1 Pinch of powdered pepper or chilli powder or a combination of both and your favorite spices

Method:

Place the 2 ears of corn on the microwave turntable (or you can place them in a plate and turn them over every now and then). Cook on "High" for 8 minutes. Using a pair of oven mitts, remove and place the corns on a cutting board.  Cut 1/2 " off the base (above the stalk). Hold the tapered portion of the corn and shake the corn loose from the husk and place it on a plate. Smear butter and sprinkle salt, pepper or any choice of your spices on the hot corn.

Cooking Tip:

For 1 ear of corn, microwave on 'High" for 4 minutes.  Every additional corn add 4 minutes of additional cook time. Do not microwave more than 2 or 3 ears of corn at a time.

Serving Tip:

Serve hot as a snack any time of the day.