I have always had mixed success with akki rotis/rice rotis. Once the dough became so dry that the rotis were as crisp as papads. The recipes that have worked involved adding rice flour to boiling water, vigorous kneading and patting the dough on a greased aluminum foil. So here goes a recipe for rice rotis with left over pongal.
left over pongal - measured
rice flour - around 1.5 times the amount of pongal
salt as needed
aluminum foil - 2 sheets (slightly bigger than the size of rotis)
oil, for greasing
Add water to pongal enough to immerse it and 1 cup more and set to boil.
Keep stirring to remove lumps from the pongal.
Once water starts boiling, add rice flour little by little until all the water is absorbed. (which will only take a minute)
Turn off the gas and let it cool until you can handle this mix with your hands. The salt in the pongal may not suffice. Add a little more. (maybe a 1/2 tsp for 1 cup of rice flour)
While still hot, take 1 ladle of the mix in a mixing bowl and work it with your hands. It will most likely be a sticky unworkable mass. Keep adding rice flour while kneading. Also keep adding more of the boiled mix.
Knead and add rice flour so that the mix becomes one mass of dough and not much of it sticks to your hands. (Similar to wheat rotis though wheat roti dough does not stick AT ALL).
Take a sheet of foil, grease withe sesame/coconut oil for flavor. Take a US lemon size ball of dough and pat it with your hands into a round as thin as possible. Invert the foil on a heated tava. Once the roti has heated up a little bit, you can peel the foil off the roti. Cook both sides till brown spots appear.
In the meanwhile, you can grease the second foil and have the second round ready for cooking.
This tastes pretty good (sort of similar to having kozhkattai's (modak's) outer covering). Try with coconut chutney or similar.
Notes:
1. Too much rice flour will cause the roti to dry out and be brittle. Just add enough to make a soft workable dough.
2. If you are wondering if it will be okay with brown rice, I made it with brown rice. It was perfectly fine except that cosmetically there was some bran visible in the rounds.
3. You don't have to re-grease the foil every time.
4. For even more thinner rotis, after patting, cover the round with the second foil and roll it once. peel away the second foil and place on tava.
5. If you let the mix cool down too much before adding rice flour you may not get a soft dough.
left over pongal - measured
rice flour - around 1.5 times the amount of pongal
salt as needed
aluminum foil - 2 sheets (slightly bigger than the size of rotis)
oil, for greasing
Add water to pongal enough to immerse it and 1 cup more and set to boil.
Keep stirring to remove lumps from the pongal.
Once water starts boiling, add rice flour little by little until all the water is absorbed. (which will only take a minute)
Turn off the gas and let it cool until you can handle this mix with your hands. The salt in the pongal may not suffice. Add a little more. (maybe a 1/2 tsp for 1 cup of rice flour)
While still hot, take 1 ladle of the mix in a mixing bowl and work it with your hands. It will most likely be a sticky unworkable mass. Keep adding rice flour while kneading. Also keep adding more of the boiled mix.
Knead and add rice flour so that the mix becomes one mass of dough and not much of it sticks to your hands. (Similar to wheat rotis though wheat roti dough does not stick AT ALL).
Take a sheet of foil, grease withe sesame/coconut oil for flavor. Take a US lemon size ball of dough and pat it with your hands into a round as thin as possible. Invert the foil on a heated tava. Once the roti has heated up a little bit, you can peel the foil off the roti. Cook both sides till brown spots appear.
In the meanwhile, you can grease the second foil and have the second round ready for cooking.
This tastes pretty good (sort of similar to having kozhkattai's (modak's) outer covering). Try with coconut chutney or similar.
Notes:
1. Too much rice flour will cause the roti to dry out and be brittle. Just add enough to make a soft workable dough.
2. If you are wondering if it will be okay with brown rice, I made it with brown rice. It was perfectly fine except that cosmetically there was some bran visible in the rounds.
3. You don't have to re-grease the foil every time.
4. For even more thinner rotis, after patting, cover the round with the second foil and roll it once. peel away the second foil and place on tava.
5. If you let the mix cool down too much before adding rice flour you may not get a soft dough.
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