coorgi roti recipe | Indian rice roti | otti | akki roti | rice roti with leftover rice |


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Coorgi Roti

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coorgi roti recipe | Indian rice roti | otti | akki roti | rice roti with leftover rice | with 25 amazing images.

coorgi roti recipe | Indian rice roti | otti | akki roti | rice roti with leftover rice is a simple everyday Indian bread. Learn how to make akki roti.

To make coorgi roti, combine the steamed rice along with little water and blend in a mixer to a smooth paste. Transfer the paste into a deep bowl, add the remaining ingredients and knead into a semi stiff dough using enough water. Cover and keep aside for 15 minutes. 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. Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it. Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds. Cook it on an open flame till it puffs up and brown spots appear on both the sides. Repeat with the remaining dough portions to make 7 more rotis. Serve immediately topped with ghee.

How will this rice roti with leftover rice 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.

This famous akki roti is a famous breakfast of Karnataka. It is quick when made with leftover rice. But remember this coorgi roti must be served steaming hot, right off the tava.

The aroma of otti will taunt your taste buds, and make you finish off a whole roti even without any accompaniments. However, it can be served with chutney podi, pickle or a gravy pairs best with this Indian rice roti.

Tips for coorgi roti. 1. Using steamed rice and making a paste of it will enable you to roll the roti. 2. You don't require oil while cooking the roti. 3. The roti cooks very quickly. 10 seconds on a tava for one side and 10 on the other side and then cooked on the flame.

Enjoy coorgi roti recipe | Indian rice roti | otti | akki roti | rice roti with leftover rice | with step by step photos.

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Coorgi Roti, Akki Roti, Otti recipe - How to make Coorgi Roti, Akki Roti, Otti

Preparation Time:    Cooking Time:    Total Time:     8Makes 8 rotis (8 roti )
Show me for rotis

Ingredients

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

Other Ingredients For Coorgi Roti
rice flour (chawal ka atta) for rolling
ghee for topping
Method

For coorgi roti

    For coorgi roti
  1. To make coorgi roti, 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 coorgi roti immediately topped with ghee.

Coorgi Roti, Akki Roti, Otti recipe with step by step photos

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What is coorgi roti made off?

  1. What is corgi roti made off? corgi roti is made from sinple ingredients like 3/4 cup steamed rice (chawal), 1 cup rice flour (chawal ka atta) and salt to taste.

What is rice flour?

  1. This is what rice flour looks like. Rice flour is made by grinding rice into a fine powder. It is generally made from polished broken rice and is therefore usually whiter than wheat or rye flour; it is usually ground more finely also. Rice flour can be made from short and long grained rice.

Tips for coorgi roti

  1. Using steamed rice and making a paste off it will enable you to roll the roti.
  2. You don't require oil while cooking the roti.
  3. The roti cooks very quickly. 10 seconds on a tava for one side and 10 on the other side and then cooked on the flame.

Dough for corgi roti

  1. For the dough of coorgi roti recipe | Indian rice roti | otti | akki roti | rice roti with leftover rice, in a mixer put 3/4 cup steamed rice (chawal).
  2. Add a little water. We used 2 tablespoons water.
  3. Blend in a mixer to a smooth paste.
  4. Transfer the paste into a deep bowl.
  5. Add 1 cup rice flour (chawal ka atta).
  6. Add salt to taste.
  7. Add a little water. We used 4 tablespoons water.
  8. Knead into a semi stiff dough.
  9. Cover and keep aside for 15 minutes.
  10. This is what the dough looks like after 15 minutes.
  11. Shape the dough into rope shape.
  12. Divide the dough into 8 equal portions.

Making coorgi roti

  1. To make coorgi roti recipe | Indian rice roti | otti | akki roti | rice roti with leftover rice, dust the rolling board with some flour.
  2. Flatten the dough and place some rice flour over it.
  3. Roll each portion into a 150 mm. (6”) diameter circle.
  4. Heat a non-stick tava (griddle) on a high flame.
  5. When hot, place the roti gently over it.
  6. Cook it till small blisters appear on the surface. This is about 10 seconds.
  7.  Turn over the coorgi roti recipe | Indian rice roti | otti | akki roti | rice roti with leftover rice and cook for few more seconds.
  8. Cook it on an open flame till it puffs up and brown spots appear on both the sides. Repeat with the remaining dough portions to make 7 more rotis.
  9. Serve coorgi roti recipe | Indian rice roti | otti | akki roti | rice roti with leftover rice immediately topped with ghee or have plain.
Accompaniments

Avial ( South Indian Recipes) 
Chettinad Curry ( South Indian Recipes ) 
Corn Sambhar ( South Indian Recipes ) 
Fried Coconut Chutney, South Indian Recipe 
South Indian Baby Corn Curry 

Nutrient values (Abbrv) per roti
Energy176 cal
Protein3 g
Carbohydrates39 g
Fiber1.4 g
Fat0.6 g
Cholesterol0 mg
Sodium1.1 mg

RECIPE SOURCE : Swadisht SubzianBuy this cookbook
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Reviews

Coorgi Roti
5
 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...
Coorgi Roti
5
 on 01 Nov 12 09:29 AM


Soft rice based rotis taste great with any vegetable.