Monday, February 7, 2011

Rice Flour Breads

Akki Roti

Makes: About 8 Rotis

Rice Flour - 2 cups
Onion - 1 small, finely chopped
Green Chillies - 2
Carrot - 1/2 cup, grated, optional
Coriander leaves - 6-8 strands, finely chopped
Dill leaves - 1/4 cup, finely chopped, optional
Cumin seeds - 1 tsp
Salt - to taste
Oil - as required

1. Boil 1 cup of water. Boiling water makes smooth dough to pat and soft rotis to eat.
2. In the meanwhile use a spoon to mix all ingredients other than oil. Add the boiling water and keep it closed for about 10 minutes. The steam from the hot water makes the dough moist.
3. When the dough is cool enough to handle, make a smooth dough. The dough should be of medium softness.
4. Take a sheet or wax paper, smear it generously with oil. Take a handful of dough, make a ball, and pat evenly on the sheet to make a thin layer.
5. Heat a griddle to around 350 F and transfer the roti onto the griddle either by picking from the hand and placing on the griddle if you can, or just turn over the roti onto the griddle and gently remove the wax paper, so that the roti is transferred from the wax paper onto the griddle.
6. Leave if on for about a min and then change sides and heat another 30 secs or until it is done.
Repeat steps 4 to 6 with the rest of the dough.

Serve hot with chutney of your choice.

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