chawal ki roti recipe

easy akki rotti recipe | chawal ki roti recipe | rice flatbread recipe

Recipe type: Main

Cuisine: south indian

Serves: 6 rotis

Ingredients

• 1 cup rice flour / akki hittu
• 1 onion, finely chopped
• ½ carrot, gratted
• 1 inch ginger, finely chopped
• 1 green chilli, finely chopped
• few coriander leaves, finely chopped
• 1 tsp cumin seeds / jeera
• salt to taste
• oil for roasting
• water as required

Instructions

1. firstly, in a large mixing bowl, combine rice flour, carrot, onion, coriander leaves, chilli, ginger, salt and cumin seeds.
2. furthermore, crumble the above mixture well. add in required water to make a soft dough.
3. additionally, add more water if required. and make smooth and soft dough.
4. now take a small ball of dough and start patting over oiled aluminum foil or banana leaf.
5. pat as thinly as possible. dip your hand in water so that you can spread easily and avoid from having cracks.
6. make some holes between so that your rotti can absorb oil and cook fast.
7. grease the tava with oil and gently drop the sheet upside down over the hot griddle.
8. after a minute, peal off the aluminium sheet slowly without breaking your akki rotti.
9. furthermore, smear some oil over the rotti and cook on medium flame. flip over and cook both sides.
10. finally, serve the roti hot with chutney of your choice.

curd dosa recipe

easy sponge dosa recipe | curd dosa recipe | set dosa without urad dal

Recipe type: dosa

Cuisine: south indian

Serves: 7 Servings

Ingredients

• 1 cup dosa rice / sona masuri rice
• ½ tsp methi seeds / fenugreek seeds
• 1 cup thin poha / beaten rice / flattened rice / avalakki
• ¾ cup curd / yogurt, fresh thick curd
• water as required to soak and blend
• salt to taste
• oil for roasting

Instructions

1. firstly, in a large bowl, soak 1 cup of rice and methi seeds for atleast 5 hours
2. further, blend the soaked rice along with poha adding water as required.
3. blend to slightly coarse paste. this helps to give nice texture to dosa.
4. transfer the batter to a large bowl.
5. further add curd.
6. mix well making sure the batter has combined completely.
7. also clean the sides with the spatula.
8. cover and ferment in a warm place for 8- 12 hours depending on the climate.
9. additionally add salt.
10. and mix the batter slightly without spoiling the air incorporated in batter.
11. add water if required to adjust the consistency.
12. heat the griddle. smear some oil over the tawa and wipe off with a tissue paper. (do not add oil if using non-stick pan)
13. and pour a ladleful of the batter on it and spread it very gently.
14. then cover the dosa for a minute and cook till the top of dosa is cooked completely in presence of steam.
15. furthermore, the dosa turns to be full of holes and very soft indicating the batter has well fermented.
16. finally serve immediately with coconut chutney and sambar.