This delicious dish is from Mrs. Sheela Hebbal (My friend Vinyas’s mother). I have heard a lot about her from Vinyas. She is a great cook and has a lot of interesting talents like knitting, embroidery etc. I used to trouble everybody in my office to get recipes. I had heard a lot about Mrs Sheela from Vinyas. So I asked him to get the recipe for his favourite enne rotti. I got a bonus, she gave me a lot of delicious recipes. Infact I wanted to go to her home and learn embroidery, knitting from her, but unfortunately I could not do it. Still I haven’t left the hope, one or the other day I will definitely meet her. Because whenever we used to talk about her, I used to remember my aayi. There are a lot of similarities between the two.
Ingredients: Rice flour 2 cups Red chillies 4-5 Jeera(cumin seeds) ½ tea spn Asafoetida a pinch Coconut(grated) 3/4th cup Oil for deep frying Salt
Method: Grind coconut, red chillies, asafetida, jeera into a thick paste. Add this paste to rice flour and make dough of chapathi dough consistency. Take a small ball and make it like a poori with hand. Deep fry in oil. Serve hot.
Serves : 3 Preparation time : 20min
I saw this recipe in one of the TV shows some 2 months back. This is a very healthy dish with lot of vegetables and the rice flour. While I was watching the show, I was wondering, why the guest for that day on the show is using such a big procedure to make it. I mean I was surprised about the use of maida in this, but when I prepared this myself, I came to know that without maida, it would have been very difficult to make roti with the stuffing. Just give it a try and I am sure you will like it.
Ingredients: Maida 1 cup Rice flour 2 cups Grated vegetables (Radish, carrot,onion) 2 cups Red chilli powder 1 tea spn Jeera(Cumin seeds) 1 tea spn Coriander leaves 6-7 strands Salt
Method: Make dough with maida and water. Keep aside. Take 1 tbl spn of rice flour, add 3 tbls spns of water and salt. Cook on low flame stirring continuously for about 5 minutes(till the rice flour is cooked and becomes a smooth paste). Remove from flame. Add grated vegetables, chilli powder, cumin seeds, chopped coriander leaves and remaining rice flour to make it to chapathi flour consistency. Take a small ball of maida, spread it like a poori with hand, take a ball(ping pong ball sized) of vegetable-rice dough and stuff it into the maida poori. Cover completely and roll it into rotis(the rotis should be thick like paratha). Fry on tava applying oil on both sides. Serve hot with coconut chutney or pickles.
Serves : 3 Preparation time : 20-30 min
