Coorgi Roti


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Added to 219 cookbooks   This recipe has been viewed 41562 times

How will this taste, you might wonder, without even green chillies or ginger for flavour, but you must taste it to believe how simple rice can transform into a delicious roti when cooked perfectly and topped generously with ghee. The aroma of roasted rice will taunt your taste buds, and make you finish off a whole roti even without any accompaniments. However, the coorgi roti must be had steaming hot, right off the tava.

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Preparation Time:    Cooking Time:     Makes 8 rotis
Show me for rotis

Ingredients

3/4 cup steamed rice (chawal)
1 cup rice flour (chawal ka atta)
salt to taste

Other Ingredients
1 cup rice flour (chawal ka atta) for rolling
ghee for topping

Method
  1. Combine the steamed rice along with little water and blend in a mixer to a smooth paste.
  2. Transfer the paste into a deep bowl ,add the remaining ingredients and knead into a semi stiff dough using enough water.
  3. Cover and keep aside for 15 minutes.
  4. Divide the dough into 8 equal portions and roll each portion into a 150 mm. (6”) diameter circle using a little rice flour for rolling.
  5. Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it.
  6. Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds.
  7. Cook it on an open flame till it puffs up and brown spots appear on both the sides.
  8. Repeat with the remaining dough portions to make 7 more rotis.
  9. Serve immediately topped with ghee.

RECIPE SOURCE : Swadisht SubzianBuy this cookbook
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 on 07 Apr 14 02:04 PM


I generally make rice rotis with rice flour and water... but this recipe was different... and interesting... i wonder what but maybe the cooked rice added to the softness of the rotis... they even puffed up very well... I served them with veg stew... was a great combination...
 on 01 Nov 12 09:29 AM


Soft rice based rotis taste great with any vegetable.