Category: Breakfast

AKKI ROTTI-ONION ROTTI-RICE POWDER ONION ROTTI

Onion Akki Rotti

Onion Akki Rotti

 

Ingredients :

Rice powder                                                2 cups

Jeera                                                               1 tbsp

Grated coconut                                          ½ cup optional

Onion                                                             2 nos. finely chopped

Green chillies                                              7-8

Ginger                                                            1 inch

Curry leaves                                                one fist full

Coriander leaves                                       one fist full

Mustard seeds                                            1 tsp

Salt to taste

Oil as required

Method :

Take a mixie jar. Grind ginger, green chillies and coconut into coarse powder.

Wash curry leaves and coriander.  Finely chop and keep aside.

In a pan put 2 tsp oil, temper mustard seeds. Add finely chopped onion, curry leaves and fry for 2-3 mins.

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In a mixing bowl put rice powder, coconut (optional), coriander leaves, jeera, salt, grounded mixture and fried onion mixture. Mix well.

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Prepare the dough with warm water. Do not put water all at a time. Sprinkle water as and when required to make a clean dough.

IMG_20140628_065547 [1024x768]

Close the lid and keep for about 10-20 mts.

Divide the dough into equal parts of ball size.

Take a kadai or pan, put 1 tsp oil all around.

Take one part of the dough and spread with wet hands into thin layer in the kadai.

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Turn the kadai on all sides to help cook well.

When rotti is done. Switch off the flame. Take a spoon, slowly remove rotti from the kadai.

IMG_20140628_093041 [1024x768]
Repeat the procedure with remaining dough. But always cool the kadai and prepare the next one otherwise you cannot spread rotti.

Serve hot with coconut/pudina chutney and ghee. It goes well with sweet curd.

 

 

Tips :

For better results make rotti in iron kadai. Also keep in mind kadai should be cooled before making next rotti. You can roast as per your requirement. If you want soft rotti remove as soon as it is done. Do not make the dough too thin. Rotti will not come properly.

PLAIN AKKI ROTTI-RICE POWDER ROTI

Plain Akki Rotti

Plain Akki Rotti

Ingredients :

Rice powder                                                2 cups

Grated coconut                                          1 cup

Jeera                                                               1 tbsp

Green chillies                                              7-8

Ginger                                                            1 inch

Curry leaves                                                one fist full

Coriander leaves                                       one fist full

Mustard seeds                                            1 tsp

Salt to taste

Oil as required

 

Method :

Take a mixie jar. Grind ginger, green chillies and coconut into coarse powder.

Wash curry leaves and coriander and finely chop and keep aside.

In a small pan, temper mustard seeds with 2 tsp oil.

In a mixing bowl put rice powder, finely chopped curry leaves, coriander leaves, jeera, salt, grounded mixture and tempered mustard. Mix well.

IMG_20140628_064958 [1024x768]
Prepare the dough with warm water. Do not put water all at a time. Sprinkle water as and when required to make a clean dough.

IMG_20140628_065610 [1024x768]

Close the lid and keep for about 10-20 mts.

Divide the dough into equal parts of ball size.

Take a kadai or pan, put 1 tsp oil all around.

Take one part of the dough and spread with wet hands into thin layer in the kadai.

IMG_20140628_092254 [1024x768]

Put 1tsp oil around the rotti, close the lid and cook on medium flame.

Turn the kadai on all sides to help cook well.

When rotti is done. Switch off the flame. Take a spoon, slowly remove rotti from the kadai.

IMG_20140628_093536 [1024x768]
IMG_20140527_091527

Repeat the procedure with remaining dough. But always cool the kadai and prepare the next one otherwise you cannot spread rotti.

Serve hot with coconut/pudina chutney and ghee.

 

 

Tips :

For better results make rotti in iron kadai. Also keep in mind kadai should be cooled before making next rotti. You can roast as per your requirement. If you want soft rotti remove as soon as it is done. Do not make the dough too thin. Rotti will not come properly.

 

PADDU RECIPE-GUNTAPANGALU-GULIYAPPA-PANIYARAM

PADDU-GULIAPPA

PADDU-GULIAPPA

Ingredients :  

Dosa or Idli batter                     4 cups

Onion                                               2

Green chillies                               6-7 finely chopped

Hing                                                 one pinch

Curry leaves                                 one fist full

Coriander leaves                        one fist full

Oil                                                     as required

Salt to taste

Method :

In a pan put 2 tsp oil, splutter mustard seeds, green chillies, curry leaves, finely chopped onion and fry for 2-3 mins.  You can also just mix all the ingredients to the batter but I prefer to fry for 2-3 mins so that paddu gets special taste. IMG_20140701_065041 [1024x768] Add fried onion mixture, coriander leaves, salt to the batter and mix well. Leave for 2-3 mins. IMG_20140701_065241 [1024x768] Now check the consistency of the batter and add water if necessary. It should be idli batter consistency. Now place the paddu tava/pan on high flame. When tava is hot, fill with batter in a spoon in each hollow space. put drops of oil on each paddu. Cook on high medium flame. IMG_20140701_091737 [1024x768] When you see holes on paddu gently turn them with knife or sharp edged spatula and cook for 2-3 mins. IMG_20140701_092703 [1024x768] IMG_20140701_092627 [1024x768]Remove paddus and serve hot with coconut chutney and ghee.  Paddus can be taken without any side dish also.   IMG_20140701_093629 [1024x768]               IMG_20140701_093646 [1024x768]               IMG_20140527_091605 Tips : For better results use a nonstick paddu tava. You can put 1-2 drops of oil while cooking to get added taste but it is optional. You can also prepare fresh batter and make paddus. In left over batter fermentation will be precise so paddus tastes well. If batter is very sour or over fermented, add little sugar and make paddus.

GOJJU AVALAKKI-HULI AVALAKKI

Gojju Avalakki

Gojju Avalakki

Ingredients :

Avalakki/puffed rice                   2 cup

Till / kari ellu                                  2 tsp

Tamarind Pulp                               ¾ cup

Jaggery                                             1 big lemon size

Rasam Powder                               2 tbsp

Dry coconut / kopra                   4 tsp

Salt to taste

For Tempering :

Chana / Bengal gram                    1 tbsp

Urad Dal                                            ½ tsp

Red chillies                                       2-3

Ground nut/peanut                      3 tsp

Mustard                                             ½ tsp

Turmeric                                            ½ tsp

Oil                                                        4-5 tsp

Curry leaves                                    7-8

Method :

Roast till in a pan.

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In a mixie grind roasted til/ellu and avalakki to fine coarse powder.

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In a container mix tamarind pulp, rasam powder, salt, jaggery.

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In a pan take oil and temper with mustard seeds. When mustard seeds splutters add groundnut and fry for 1 or 2 mins. Now add chana, urad dal, turmeric, split red chillies, curry leaves.

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Mix to tamarind masala mixture. You can taste the mixture as a whole. You can adjust the taste as per your requirement for salt and sweet.

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Add grinded avalakki, dry coconut and mix.  There is no need to keep on flame.

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Consistency should be as in the picture.

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Close the lid and keep for 20-30 mins.

Now mix gently and your gojju avalakki should be in powder form.

Gojju Avalakki

Gojju Avalakki

Gojju Avalakki is ready to serve.

Tips :

There is no need to keep on flame after mixing all. Final Gojju Avalakki should be in powdered form, if you want you can make the tamarind pulp little watery to avoid powdered form. You can adjust the taste as per your requirement before mixing avalakki. After that you cannot add anything for taste.

AKKI-MENTHYA SOPPU ROTTI

IMG_20140527_092602

AKKI MENTHYA SOPPU ROTTI

 

Ingredients :

Rice powder                                                2 cups

Menthya soppu / methi leaves           2 cups chopped

Jeera                                                              1 tbsp

Green chillies                                             7-8

Ginger                                                           1 inch

Curry leaves                                               one fist full

Coriander leaves                                      one fist full

Mustard seeds                                            1 tsp

Salt to taste

Oil as required

 

Method :

Wash methi leaves and finely chop and keep aside.

IMG_20140527_082454

Take a mixie jar. Grind ginger, green chillies, curry leaves, coriander leaves into coarse powder.

In a small pan, temper mustard seeds with 2 tsp oil

In a mixing bowl put rice powder, finely chopped methi leaves, jeera, salt, grounded mixture and tempered mustard and mix well.

IMG_20140527_082900

Prepare the dough with warm water. Do not put water all at a time. Sprinkle water as and when required to make a clean dough.

IMG_20140527_083424

Close the lid and keep for about 10-20 mts.
Divide the dough into equal parts of ball size.

IMG_20140527_091230

Take a kadai or pan, put 1 tsp oil all around.

Take one part of the dough and spread with wet hands into thin layer in the kadai.

IMG_20140527_091423

Put 1tsp oil around the rotti, close the lid and cook on medium flame.

Turn the kadai on all sides to help cook well. Nice aroma comes when methi rotti is cooked.

When rotti is done. Switch off the flame. Take a spoon, slowly remove rotti from the kadai.

IMG_20140527_092602

IMG_20140527_092608

Serve hot with coconut chutney and ghee.

Repeat the procedure with remaining dough. But always cool the kadai and prepare the next one otherwise you cannot spread rotti.

 

Tips :

For better results make rotti in iron kadai.

Also keep in mind kadai should be cooled before making next rotti.

You can roast as per your requirement. If you do not want roasted rotti remove as soon as it is done.

Do not make the dough too thin. Rotti will not come properly.