Rotti is a staple of Karnataka cuisine and these unleavened flat breads are usually prepared using rice flour / finger millet flour or jowar flour. Jolada rotti / jowar floured rottis are a specialty of the North Karnataka region and they are commonly eaten for meals there whereas akki rotti, the rice flour based ones are commonly prepared through out the state. These akki rottis are frequently eaten as a breakfast at homes or lovingly packed for kids' lunchboxes. ('Akki' is rice in the local language).
I replaced a portion of white rice flour with brown rice one to up the health quotient. (The brown rice flour I buy at 'Whole Foods' is not very fine ground and so need some regular rice flour to bind the dough.) Rottis can be kept simple with the addition of green chillies, salt, onions and coconut. Or vegetables can be added to pack a nutritional punch. Fenugreek leaves can be substituted with amaranth or spinach leaves. The combination of veggies I have added here, especially the cucumber helps in keeping the rottis softer longer. To make the job easier during the morning rush, the dough can be prepared on the previous night and stored in the refrigerator. In the morning just the dough can be taken out and used. There is no need to thaw it.
Ingredients: (Yield 5 rottis)
1 cup brown rice flour
1/2 cup rice flour (Store bought can be used.)
Salt to taste
1 small cucumber
1/4 to 1/2 cup fenugreek leaves / methi leaves
1 - 2 green chillies
1/4 to 1/2 cup shredded, fresh coconut
A handful of cilantro leaves, finely minced
Oil to make rottis
* Peel and grate the cucumbers. If the cucumbers are not tender, quarter them vertically, remove the seeds and then grate.
* Peel and grate the carrot. Wash and roughly chop the fenugreek leaves.
* Chop green chillies very finely. Or if you prefer not biting on green chillies, just pulse chillies and coconut in a food processor / mixer without adding water.
* First combine the flours and salt in a mixing bowl. Then add all the other ingredients except the oil in a mixing bowl.
* Add water as needed to form a firm dough. At this point, you can proceed with the recipe below. Or if planning to make the rottis later, transfer the dough to a closed container and refrigerate it until use. However plan to use the dough within the next two days.
* Divide the dough into 5 equal portions. Work with one portion at a time and keep the rest covered. Shape one portion into a ball.
* Pour a tsp. of oil in the center of a griddle / skillet you are going to use to make rottis. Place the dough ball at the center of the griddle and pat with your fingers till you form a thin, flat circle. (You don't need to make it super thin like pancakes.) How big the rotti size can be depends on one's preference. Some prefer to make it griddle size and some go with smaller ones. Poke a hole in the middle with your index finger if you wish or just leave it out.
* Pour a tsp oil around the edges of the dough circle and over it. Cover with a lid and turn on the stove. Let it cook on a low - medium flame and flip it when golden brown spots develop on the bottom side and the upper side doesn't look raw. It may take around 5 -6 minutes.
* Add half a tsp of oil around the edges again if needed. Cover it again and cook for about 3 -4 minutes or until the other side turns light brown too. Turn off the stove and remove the cooked rotti.
* Repeat the above steps with the remaining dough. However be sure to turn off the stove and cool the griddle before using it again. I usually turn my kitchen faucet to the colder side and rinse the hot griddle with cold water to cool it faster. Or simultaneously 2 griddles can be used to quicken the cooking process.
* Rottis are usually served with chutney pudi. When serving kids, they go with a combo of jaggery and ghee. The latter combo remains my favorite even though I am no longer a kid. :)