Vyshnavi's Kitchen
Thursday, April 28, 2011
Moong Dhaal Akki Rotti
I'm sure everyone is familiar with the Kannadiga favorite "Akki Rotti". Incidentally, I wasn't familiar with this dish until I got married. However, my first bite and I was hooked. The flavor of roasted vegetables mixed with the spice of green chillies and the aroma of fresh coriander... yum! It took me a about a year to muster up the courage to try making it though, the idea of patting the dough as opposed to rolling it out seemed very difficult. I finally tried it out on a couple of unsuspecting guinea pigs, a few friends who'd dropped in from Mumbai and had never tried eaten this lovely dish. Since then, I have tried my own variations and would like to share one of them with you... Read on!
Ingredients:
Mix the chopped/grated vegetables, sprinkle with salt to taste and leave aside for ten minutes. This will allow for the vegetables with high moisture content, such as cucumber and onion, to release moisture which will allow for easy mixing. Next add the other ingredients including coconut, chillies, coriander, cumin, ginger and hing. Add the boiled and cooled dhaal. Finally, add the rice flour and mix to a consistency which is slightly more sticky than chappathi dough. Ideally, the moisture from the cucumber and the onions, along with the dhaal should be sufficient for mixing. If not, add a little water or curd to get the right consistency.
Take a pan/tava, traditional cast-iron one if you have it else your non-stick would suffice. Spread a little oil across the surface of the tava. Take in your hand a ball of dough and place it on the center of the tava. Using your fingers, pat the dough and spread it evenly across the surface of the tava. Once you're done patting the dough, switch the stove on, cover the pan with a lid and roast on high till it is as brown as you like it. Remove the lid, flip the rotti over and roast the other side as well for a minute on low flame. You will have to cool the tava before patting the next rotti or you can also try patting the rotti on banana leaf / butter paper (non-sticky surface) and transfer this to the pan.
The akki rotti can be served without any sidedish, or with butter, ghee, pickles, or curd. Enjoy!
¶ 9:53 PM 0 Comments
Ingredients:
- Split green gram (Moong dhaal) - 1 cup, boiled
- Rice flour - 3 cups
- Cucumber - 1 small, grated
- Tomato - 1, chopped fine
- Onion - 2-3 small, chopped fine
- Coconut - 2 tbsp
- Green chillies - 10 small, chopped fine
- Coriander - handful, chopped fine
- Cumin (jeera) - 1 tbsp
- Ginger - to taste
- Asoefetida (Hing) - pinch
- Salt - to taste
- Oil - to roast
Mix the chopped/grated vegetables, sprinkle with salt to taste and leave aside for ten minutes. This will allow for the vegetables with high moisture content, such as cucumber and onion, to release moisture which will allow for easy mixing. Next add the other ingredients including coconut, chillies, coriander, cumin, ginger and hing. Add the boiled and cooled dhaal. Finally, add the rice flour and mix to a consistency which is slightly more sticky than chappathi dough. Ideally, the moisture from the cucumber and the onions, along with the dhaal should be sufficient for mixing. If not, add a little water or curd to get the right consistency.
Take a pan/tava, traditional cast-iron one if you have it else your non-stick would suffice. Spread a little oil across the surface of the tava. Take in your hand a ball of dough and place it on the center of the tava. Using your fingers, pat the dough and spread it evenly across the surface of the tava. Once you're done patting the dough, switch the stove on, cover the pan with a lid and roast on high till it is as brown as you like it. Remove the lid, flip the rotti over and roast the other side as well for a minute on low flame. You will have to cool the tava before patting the next rotti or you can also try patting the rotti on banana leaf / butter paper (non-sticky surface) and transfer this to the pan.
The akki rotti can be served without any sidedish, or with butter, ghee, pickles, or curd. Enjoy!
¶ 9:53 PM 0 Comments
Test post
Hello all! This is the first post on my food blog. I hope to be able to share my experiments and concoctions here :) Cheers!
¶ 9:45 PM 0 Comments
