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Coorgi Roti


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5/5 stars  100% LIKED IT
1 REVIEW ALL GOOD
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These are my favourite rotis. Soft rice flour chapatis are perfect to serve with most south indian dishes.

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Preparation Time: 
Cooking Time: 
Makes 6 servings
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Ingredients


1 1/2 cups steamed rice (chawal)
2 cups rice flour (chawal ka atta)
salt to taste

Other Ingredients
 ghee for serving

Method
  1. Purée the cooked rice with a little water in a blender.
  2. Add this to the rice flour and salt and knead into a dough, adding more water only if required.
  3. Cover with a damp muslin cloth and keep aside for 10 to 15 minutes.
  4. Divide into 6 equal portions and roll out each portion into 150 mm. (6") diameter circle.
  5. Cook each circle on a tava over medium flame till brown specks appear on the surface.
  6. Serve hot smeared with a little ghee.

Tips
  1. VARIATION : MASALA COORGI POORIS
  2. Add the step 2, add ¼ teaspoon of chopped coriander and 1 to 2 chopped green chillies and knead it into the dough.
  3. Divide the dough into 12 parts, roll out 12 puris and deep fry in hot oil.
  4. Drain on absorbent paper and serve hot.
RECIPE SOURCE : Swadisht SubzianBuy this cookbook
1 review received for Coorgi Roti
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
Vinita_Raj, November 01, 2012

Soft rice based rotis taste great with any vegetable.

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Helpful reviews for this recipe
Reviewed November 01, 2012 by Vinita_Raj

Soft rice based rotis taste great with any vegetable.

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