Few days ago, Sudha Vinod left a comment on Aayi’s recipes. The comment goes like this, “I want to know the recipe of a dish, I don’t remember the name it goes like this – I think its made of rice batter and u add coconut and coriander leaves on the top. They look like uttappam but have a slight sweet taste. One of my friend during collage days used to get this, she was from Konkan area and that was about 12 years back. I still relish the taste can u please post the recipe of what I am asking for “.
I could not think of any dish which exactly matches the description. I asked a few Konkani people and they said it looks like ‘ pita/rullau bhakri ‘( tandulu – rice, peet/pita – flour, rullau – rice flour – , akki – rice). The ‘ uttappam ‘ in the comment reminds me of another popular dish, its called ‘ abhibhakri ‘, but then, it is not sweet and it is not made of rice batter. So I thought of posting both the recipes, so that Sudha can choose the correct one. If I find something else which is more accurate, I will post it here.
Priya has posted a different version of bhakri few days back.
Ingredients: 1 cup rice flour 3/4 cup fresh/frozen coconut 1/2 cup milk 1 tbl spn ghee or butter 1/2 cup chopped onion 1/2 tea spn sugar(optional) Salt
Method: Mix all (1 tea spn of ghee is used here, remaining is used for frying) and add water if required. Don’t make the dough too thick like chapathi dough, it should be a bit watery. Apply oil/ ghee to hot tava & spread the bhakri slightly less than 1/2 inch thick with hand – Keep a big ball of the batter on the tava , slightly spread using hand, then apply a bit of water on the batter and spread to the required thickness.
Add some shortening/ ghee & cover on medium flame.
After some time, turn it and apply some more shortening/ ghee on the edges. This tastes great when it is hot and crispy.
Serves : 2 Preparation time : 15min
Jolad rotti or Jowar rotti is a must in any North Karnataka(Hubli, Dharwad, Belgaum, Gokak, Bijapur) ‘ Lingayat ‘ house. Lingayat women are experts in making these. A lot of experience is required in making these in the traditional way.
The dough is prepared by mixing the jowar flour with hot water and then the roti/rotti is spread using the palm. You can see the details here .
I tried making these rotis in the traditional way for 2-3 times with little success. Though I could spread it to get the perfect shape, I couldn’t make it very thin(I like these rotis very thin and soft). Then aayi gave me this idea and I am able to successfully make the rotis the way I like in no time.
If you are a Bangalorean, don’t miss the “Jolad rotti oota” in Kamat Minerva (at Minerva circle). The taste is superb there. They serve jowar roti with 2-3 sides, one of them is always ‘ Ennegayi (stuffed brinjal) ‘, and butter.
Ingredients: Jowar flour(Jolad hittu) 1 cup Water 1 and 1/2 cups Salt
Method: Heat water and add salt. When it starts boiling, add the flour and mix continuously till all the water is absorbed. Take off the heat.
When it is still hot, knead the dough on a flat board. Spread using the rolling pin (For rolling, apply dry flour as much as needed. If the roti breaks, make it into a ball again, apply some more flour and roll).
Fry on the heated tava like chapathis. These taste great when served hot.
Serves : 2 Preparation time : 10min
