Barnyard Millet Chilka Roti

Chilka roti come from the Indian state of Jharkhand and are prepared using a ground batter of rice and split chickpeas aka chana dal. Chilka roti is a misnomer as they have nothing to do with a roti, an Indian variety flat bread. Instead, they are similar to dosas, the south Indian variety eggless crepe where ingredients are soaked, ground and fermented. These chilka rotis are simpler as the batter used here does not need any fermentation. 

Idlis and dosas seem to me a quick option to me, being a south Indian though they seem to be a daunting task to non locals. However these chilka rotis are very simple to make. They are nutritious and can be served with any spicy chutney.  

The rice and split chickpeas / dal need to be soaked overnight or at least a couple of hours in the morning before grinding them together. These roti can be made immediately using the batter. It takes about only a couple of minutes to grind this batter and there is no need to ferment it.

Rice and chana dal are used in 2:1 ratio but sometimes I use them in equal proportions. I have started to replace the rice with millet recently for a healthier and nutritious version. I have used barnyard millet here but it can be replaced by kodo, proso, foxtail or little millet. They make a quick and filling breakfast if the batter is made the previous night and refrigerated.

Ingredients: (Yield - 18 roti)

1 & 1/2 cup barnyard millet 
3/4 cup split chickpeas / chana dal
Salt to taste

Oil for rotis

Directions:

1. Add millet and split chickpeas to a bowl and rinse twice with water and drain. 

2. Soak them in water for 3 hours or overnight. Drain the water used to soak before grinding.

3. Add the soaked ingredients and salt to a blender / grinder and grind finely adding water as required to form a thick, pourable consistency batter. (This batter becomes runny very easily and so start adding a small amount of water to grind initially and go on adding as needed). Transfer the batter to a container.

4. Heat a griddle and pour a ladleful batter at the center and spread it thinly with the back of the ladle. 

5. Drizzle oil around the edges and cook until the surface appears 

6. Flip the roti and cook on the other side as well for few seconds.

* Remove it with a spatula and repeat the roti making process.

* Serve them warm with chutney of your choice.

This post is an entry for Blogging Marathon with 'Breakfasts' theme and check the link to find out what other marathoners are cooking.

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Brown Rice Flour & Vegetable Rotti

 

Rotti is a staple of Karnataka cuisine and these unleavened flat breads are usually prepared using rice flour or finger millet flour or sorghum flour. Jolada rotti / Sorghum flour rotti 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 with variations. These akki rottis are frequently eaten as a breakfast at homes and they also become convenient lunch box item for kids. ('Akki' is rice in the local language). 

I replaced a portion of white rice flour with brown rice one in these rotti to make them healthier. (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.) Rotti can be kept simple with the addition of green chilis, salt, onions and coconut, which are called masale rotti in some parts. Or vegetables can be added to add nutition. 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 rotti softer longer. 

The dough can be prepared the previous night and refrigerated which saves time during the morning rush. The dough can be taken out and used in the morning even without thawing. The rottis can be made thinner than what I have made here. Each rotti takes less than 10 minutes to make and doesn't even need constant supervision. One standard tawa / griddle sized rotti would be sufficient if packing a kids' lunch box. These rotti do not need any side dishes in general. They are served with jaggery or some chutney pudi (for older kids / adults), which are staples in any south Indian kitchen. 

Ingredients: (Yield - 5 rotti)
1 cup brown rice flour
1/2 cup rice flour (Store bought can be used.)
Salt to taste
1 carrot
1 small cucumber
1/4 to 1/2 cup fenugreek leaves / methi leaves
1 or 2 green chili
1/4 to 1/2 cup shredded, fresh coconut
A handful of cilantro leaves, finely minced
Oil to make rotti

Preparing the dough:
* 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 chili very finely. (Green chili can be pulsed with  coconut in a food processor / mixer without adding water, to avoid biting on them. This method is helpful, if especially cooking for kids.)
* First combine the flours and salt in a mixing bowl. Then add all the other ingredients except oil in a mixing bowl.

* Add water as needed to form a firm dough. The rotti can be made immediately at this point, following the below method. Or the dough can be refrigerated in a container with a tight fitting lid. Plan to use the dough within a couple of 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. (There is no need to make it super thin like pancakes.) The rotti size depends on one's preference. Some prefer to make it griddle sized 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. of 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 to 6 minutes. 
 
 * Add 1/2 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 with a spatula.

* Repeat the above steps with the remaining dough balls. However be sure to turn off the stove and cool the griddle before using it again. If in a hurry, the hot griddle can be held under running water to cool it down quickly. Or simultaneously 2 griddles can be used to quicken the cooking process.
* Rotti are usually served with chutney pudi. Some even serve with butter or yogurt, especially ragi / fingermillet rottis. 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. :)

This is going to be my contribution to this week's Blogging marathon, with the theme 'Quick Breakfasts'. Check the page link to see what other marathoners are cooking.

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Hummus - Vegetable Sandwich

Here is a simple and quick sandwich recipe that needs just basic kitchen skills. This easy sandwich is a favorite at our home. It can be packed as a lunch for kids as well besides being a breakfast item prepared in no time. It is a diabetic friendly recipe as well, given that the bread used is a whole grain one.

Any whole grain bread and your choice of hummus can be used to make this bread. I have used oatnut bread and roasted red pepper hummus for this sandwich today. And I have used only cucumber and tomato slices, as my daughter prefers only those in this sandwich. Vegetables of one's choice can go into this preparation.

This sandwich preparation is so simple that no recipe is actually needed. The above picture is self explanatory. This sandwich needs five ingredients - some whole grain bread slices, hummus spread, vegetable slices, salt and pepper.  Toasting the bread slices is first step in the preparation. Spread the hummus evenly on one side of each toasted bread slice. Place the vegetable slices on the hummus spread side of a bread slice. Sprinkle salt and pepper to taste. Cover it with the other bread slice, with hummus side facing down. Chop the sandwich diagonally and serve.

This is going to be my contribution to this week's Blogging marathon, with the theme 'Quick Breakfasts'. Check the page link to see what other marathoners are cooking.

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