Rotti is an integral part of our breakfast menu. In Karnataka, every region has a different method to make Akki rotti/Rice rotti. Mangaloreans prefer to make Red boiled rice rotti by grinding the soaked rice, I have already shared the recipe, and the link is HERE.
After some exposure to Bangalore, I learned this shortcut method to make equally satisfying no preparation or soaking, an instant and quick method, which uses readily available rice flour.
One can use a Rotti press or coupe of wooden planks or roll like a chapati/ pulka.
Ingredients:
Rice flour – 2 cups
Water – 2 ½ cups
Salt – as needed
Oil – 1 tsp
Method:
-Boil water in a thick bottom vessel by adding salt and oil.
-When it starts boiling, switch off the gas, add rice flour mix everything, close the lid and leave it for 5 to 10 minutes.
-The build-up Steam would help you get a smooth, crack-free dough to make perfect rotti.
-After 10 minutes, Open the lid start kneading the dough. Take out the little dough, make the roundel and start making the flat disc.
-To make the disc, take two thick plastic or butter paper sheets. Use Roti press and keep the lemon-sized ball between two papers and press.
OR
-Roll like a chapati/ Pulka by dusting the dry flour.
-Cook on tawa, just like whole wheat pulka —Cook both sides by flipping. Then, place it on gas fire to puff.
-If you wish, you can apply coconut oil or ghee on top of the puffed rotti. Serve with Chutney of your choice of curry.
NOTE:
While kneading the dough, If you feel it is dry, breaking and not holding together, please add little hot water and adjust it until it turns out pliable.
-Each rice flour acts different, and the water absorption happens accordingly.
