Oats Rotti

Rottis happen to be one of the popular breakfast / snack items in Karnataka and we grew up eating them very frequently. Though the rice/ragi/jowar flour rottis are more common, semolina / sajjige version taste equally delicious. I have tried adding oats to the classic sajjige rotti version to make it healthier and this version was appealing too. 

Ingredients for about 7 rottis:
1 cup oat flour*
1 cup semolina / rava
1 cup rice flour
1/2 tsp turmeric powder (optional)
Salt to taste
1/2 cup shredded, fresh coconut
4 - 5 green chillies
1 cup finely minced onion
2 Tbsp finely minced cilantro

* Toast the quick cooking oats on medium flame for 2 -3 minutes. Cool the oats and grind into a coarse / fine powder.

Preparing the rotti dough:
Semolina can be lightly toasted before adding. Combine the oat flour, semolina, rice flour, turmeric powder and salt in a mixing bowl. Finely minced chillies can be directly added to the mixture. However if serving kids or do not like to bite on green chillies, grind the coconut and chillies adding a little water. Add this coconut - chillie mixture, onion and cilantro to the flour mixture. Form a firm dough adding water as needed.

Making rottis:
Pinch about a big orange sized portion from the prepared dough and shape into a ball. Pour about a tsp of oil at the center of a griddle and place the dough ball on it. Pat it into a thin, flat circle and pour a tsp of oil around the edges and cover with a lid. Now turn on the stove and let it cook on a low - medium flame, about 3 - 4 minutes. When it appears cooked on the bottom side, flip it. Again add a tsp of oil around the edges if needed. Cover it again and cook till the other side is done too.
Repeat the procedure with the remaining dough. Be sure to turn off the stove and cool the griddle slightly so that it is safe to pat the next dough ball on it. Or alternatively use 2 griddles. Repeat the process with the remaining dough.

This goes to Priya's CWF- Oats, an event originally started by Kiran.

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