NANNA ADIGE: Rottis / Roti

I just realized that, it has been long since I have posted anything. So, am back with a simple and healthy rotti. All Kannadigas know about rotti usally made from rice flour. This is done without any flour in it. When I was speaking with my MIL, she told me that she had added pulses for the rotti. So, thought of trying it with my own twist to it. I just soaked all the pulses that I had, sprouted it and made rotti with it without adding any flour. Just added all the ingredients that you add for the plain rotti. You can also make dosa instead of rotti. I could not believe that it would taste that good. It is a must try...

Ingredients:

Hesarukalu / Green Moong dhal – 1 cup Bili Halasandi /Black Eyed peas – ½ cup Kadalekalu /Brown Channa Dal – ½ cup Red Kidney Beans – ¼ cup Onion – 1 big (Chopped finely) Green chili – 2 -3 (adjust according to your spice) Ginger – 1 tsp (grated) Cumin / Jeera – 1 tsp Dill leaves – ½ cup (chopped finely) (optional) Coriander leaves – 1/4 cup (chopped finely) Curry leaves – 2 Tb spoon Salt Method :

Soak all the pulses overnight with enough water.
Next day remove all the water and allow it to get sprouted for 1-2 days.
Grind all sprouted pulses with as little water as possible.
Add the chili too while grinding.
Mix onion, dill, coriander leaves, curry leaves, cumin, salt and ginger.
On a plastic paper apply little oil, then take a ball size of the dough, spread it evenly with hand till it is thin and the size of a chapati.

Keep dipping your hands in water while spreading to avoid any sticking.
Fry on a hot tava on both sides until brown.
Serve hot with any chutney or plain yogurt with pickle or just by itself.

Sprouted Pulses Rotti, goes to Cococooks who is guest hosting "MLLA-10th helping", an event which is started by Susan. PS:

You can add any pulses you have.
If it becomes too watery, don't worry. mix little rice flour to it or you can convert it to dosa.
You can either grind chillis along with piulses or you can just chop it up later.
You can add any veggies along with it.

This is one of the favourite breakfast for Bangaloreans. Surprisingly this is not the common menu item in most of the restaurants I have a favourite place in Bangalore called "AraliMane" in Malleshwaram. They make very nice big rotti along with different chutneys.

You can prepare this rotti by adding any vegetables or greens or just plain. This is the season for Avarekayi in Bangalore. Averekalu rotti is famous during this season.

As I had an avocado, thought of adding and trying it out. I did not find any difference in taste. But the rotti was very buttery and soft. So enjoy....

Ingredients:

ಅಕ್ಕಿ ಹಿಟ್ಟು / Rice flour - 2 cups ಅವಕಾದೋ / Avocado -1 ಈರುಳ್ಳಿ / Onion - 1 ಶುಂಠಿ / Ginger - 1 tsp ಜೀರಿಗೆ / Jeera - 1 tsp ಹಸಿಮೆಣಸಿನಕಾಯಿ / Chillies - 5 ಈರುಳ್ಳಿ ಹೂವ್ವ್ / Spring Onion - 1 Packet ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು/ Coriander leaves - 1/4 cup ಕರಿಬೇವಿನ ಸೊಪ್ಪು / Curry Leaves ಉಪ್ಪು / Salt Method:

Mix all the above ingredients together in a large bowl.
Add little warm water to the mixture and mix until the consistency of a dough.
On a plastic paper apply little oil, then take a ball size of the dough, spread it evenly with hand till it is thin and the size of a chapati.
Keep dipping your hands in water while spreading to avoid any sticking.
Fry on a hot tava on both side until brown.