Roti or Rotti to be more precise – pronounced with a stress on the “ti” is traditional Karnataka fare. Typically eaten for breakfast the popular Rotti varieties are Ragi Roti (Finger Millet Flour Rotti) , Akki Roti (Rice Flour Rotti) and Jolada Roti (Sorghum Flour Rotti). Very close to the Maharastrian Thalipeeth, this breakfast dish is lip smacking good. The thinner you make it, the tastier it is.. and serve it with any chutney or gravy on the side. In North Karnataka, roti is usually served with Eggplant/Brinjal Curry (called Badnekayi Palya) and Green Moong Curry (also called Usli). The whole thing really comes with this combination!!
The recipe here is for the Masala Roti version, spiced up with other ingredients. This version can even be eaten plain. When we were kids they served this at my home with fresh home made butter. Long gone are those days when I could eat butter without a care in the world 🙂
Today from my kitchen I share with you the recipe for Rava Roti (Rotti made with fine cream of wheat/rava or semolina). And some pictures of Ragi Roti and Akki Roti made on previous kitchen rendezvous…
You will need:
2 cups Fine Suji/Rava/Semolina
1 large Onion – Chopped fine
3 Green Chillies – Minced
a few curry leaves – Chopped fine
a handful of Cilantro – Chopped fine
2 tsp Cumin seeds (Jeera)
Salt to taste
Grated Carrots, Coarsely powdered Roasted Peanuts – Optional ingredients
Combine all ingredients except the Rava/Suji and let sit for 5 minutes. Add the rava and mix well into a thick dough with water. The dough should be soft and pliable.
Take a large golf ball sized dough and pat flat on a greased griddle or tava much like below. The thinner the better.
Cover with a lid and cook on stove top on medium heat for 4 to 5 minutes. Open the lid and cook until golden brown. Turn over for a minute or two. Serve hot with a side of your choice.
Below is the famous Ragi Roti…
And the famous Akki Roti…