Pacchi Senagapappu Biyyam Pindi Rotti

This is a very traditional rotti made with rice flour. Rice flour is mixed with hot water along with soaked chana dal, chopped onion, green chiles, sesame seeds and cumin seeds. The prepared dough is spread on flat pan into thick rotti and fried till its golden brown on both sides.
Makes: 2 – 3 Pacchi Senagapappu Tapala Rotti.

Ingredients:

Rice Flour 1 Cup
Onion 1 Small
Chana Dal 2 tbsps
Sesame Seeds 1 tsp
Cumin Seeds 1/4 tsp
Green Chiles 1 – 2
Salt to taste
Curry Leaves 3
Cilantro few Sprigs
Oil 1 tbsp

Method of preparation:

Peel and finely chop the onion.
Remove stems, wash and mash the green chiles.
Wash and finely chop the cilantro.
Wash and tear the curry leaves.
Soak chana dal in a cup of water for around 2 hours.
Bring to boil a cup of water and remove from heat.

In a mixing bowl, mix together rice flour, soaked chana dal, sesame seeds, cilantro, cumin seeds, green chiles and salt into smooth dough using the hot water. Add little more water if necessary.
Divide the dough into two to three portions.

Heat a flat pan on medium heat.
When pan gets little hot, place the dough on the flat pan.
Press the dough and spread it with help of wet fingers into thick roti (around 5 inch diameter).
Pour a tsp of oil on top of the roti.

Cook for a minute or two until the bottom side turns golden brown.
Turn on the other side and cook covered for a minute or two.
Uncover, turn again and cook for couple more seconds to crisp up the bottom.
When both sides turn golden brown, remove from heat.
Repeat the same with remaining portion(s).
Serve rice flour chana dal rotti with simple garlic pickle or with any chutney or pickle of your choice.
Notes: Make sure to cook the roti well.

Anapakaya Rotti

This is a thick roti / rotti made with bottle gourd / lauki. Bottle gourd is grated and mixed with spices and rice flour to form into a soft dough. The dough is then spread on a deep pan and cooked on low flame till little crisp. Bottle gourd rotti is generally served with pickle and yogurt.
Makes: around 2 Bottle Gourd Roti.

Ingredients:

Bottle Gourd 1 Small
Rice Flour 6 – 8 tbsps
Onion 1 Small
Whole Red Chiles 3 – 4
Cumin Seeds 1/2 tsp
Curry Leaves 5
Salt to taste
Oil 1 tsp

Method of preparation:

Wash, remove ends, lightly peel and grate the bottle gourd using a food processor. (abt. 1 1/2 cups)
Alternatively, grate the bottle gourd using thick side of the grater.
Roughly tear the curry leaves.
Peel and roughly chop the onion.
Grind onion, broken red chiles, cumin seeds and salt into coarse paste without adding any water.

In a mixing bowl, mix together rice flour, ground onion paste, grated bottle gourd, curry leaves and salt.
The dough feels soft and but holds its shape when formed into a ball.
If the bottle gourd is too juicy, slightly squeeze the grated bottle gourd to remove some water.
Reserve the water and use while mixing the dough.

Heat a small wok or appam pan on medium heat.
Apply quarter tsp of oil and place a portion of bottle gourd mixture on the pan.
Carefully spread the mixture with wet fingers into somewhat thick roti.
Make couple of perforations on the roti to let the insides cook.
Cook covered for around 5 minutes and remove the lid.
Simmer and let the bottle gourd roti crisp up for a good 10 – 15 minutes
Remove the bottle gourd roti onto a plate and repeat the same with remaining portion of the mixture.
Serve bottle gourd roti with mango pickle and a tbsp of yogurt.
Notes: Make sure to cook the roti well.

Carrot Tapala Rotti

This is a thick roti / rotti made with carrot. Carrot is grated and briefly cooked with spices and rice flour to form into a soft dough. The dough is then spread on a deep pan and cooked on low flame till little crisp. Carrot rotti is generally served with a pickle and yogurt.
Makes: around 2 Carrot Roti.

Ingredients:

Carrot 1 Medium
Rice Flour 1 Cup
Green Chiles 2 – 3
Cumin Seeds 1/4 tsp                                                                                                                               Curry Leaves 3                                                                                                                                             Salt to taste                                                                                                                                                  Oil 1 tsp

Method of preparation:

Wash, remove ends, peel and grate the carrot using a food processor.
Alternatively, grate the carrot using thick side of a box grater.
Roughly tear the curry leaves.

Grind green chiles, cumin seeds and salt into coarse paste without adding any water.
Bring to boil a little more than half a cup of water.
In a mixing bowl, mix together rice flour, ground green chile paste, grated carrot, curry leaves and salt.
Add this mixture to the above sauce pot having the hot boiling water.
Mix well and remove from heat.

When the rice flour mixture is still warm, form it into a dough.
The dough feels soft but holds its shape when formed into a ball.
Divide the dough into two portions.

Heat a small wok or appam pan on medium heat.
Apply quarter tsp of oil and place a portion of carrot rice flour mixture on the pan.
Carefully spread the mixture with wet fingers into somewhat thick roti.
Make couple of perforations on the roti to let the insides cook.
Cook covered on low flame for around 5 minutes and remove the lid.
Uncover and fry the roti on medium high heat for couple of minutes on both sides.
Remove the carrot roti onto a plate and repeat the same with remaining portion of the mixture.
Serve carrot roti with mango pickle and few tbsps of yogurt.
Notes: Make sure to cook the roti well.

Ragi Pindi Rotti

This is a thick roti / rotti made with ragi flour. Onion is finely chopped along with green chiles. They are then added to the ragi flour and made into a soft dough. The dough is then spread on a flat pan and cooked on low flame till cooked and little crisp. Serve ragi flour rotti with any raita of your choice.
Makes: around 2 Ragi Flour Roti.

Ingredients:

Ragi Flour 1 Cup
Onion 1 Small
Green Chiles 2
Cumin Seeds 1/2 tsp
Sesame Seeds 1 tsp
Curry Leaves 3
Cilantro few Sprigs
Salt to taste
Oil 2 tsps

Method of preparation:

Peel and finely chop the onion.
Remove stems, wash and finely chop the green chiles.
Wash and finely chop the cilantro leaves.
Wash and tear curry leaves into small pieces.

In a mixing bowl, add ragi flour, onion, green chiles, cumin seeds, half of sesame seeds, curry leaves, cilantro and salt.
Add a little less than a cup of water gradually and mix the ingredients into soft non sticky dough.
Divide the dough into two parts and keep aside.

Heat a small wok or appam pan on medium heat.
Apply quarter tsp of oil and place a portion of ragi flour mixture on the pan.
Carefully spread the mixture with wet fingers into somewhat thick roti.
Sprinkle half of the remaining sesame seeds and press them lightly with a spatula.

Cook covered on low flame for around 5 minutes and remove the lid.
Uncover, apply few drops of oil and turn on other side and fry the roti on medium heat for a minute or two.
Remove the ragi flour roti onto a plate and repeat the same with remaining portion of the mixture.
Serve ragi roti with mango pickle or with any raita of your choice.
Notes: Make sure to cook the ragi flour roti right.

Spicy onion roti

Roti batter is prepared with idly rawa and urad dal. The batter is then fermented and made into thick roti. The roti is layered with spicy onion mixture for this specific recipe. Serve spicy onion roti with coconut chutney.
Makes: around 5 Spicy Onion Roti for the batter.

Ingredients:

Idly Rawa 1 Cup
Urad Dal 1/2 Cup
Onion 1 Small
Red Chile Powder 1/2 tsp
Cilantro few Sprigs
Ajwain a Pinch
Salt to taste
Oil as required

Method of preparation:

Soak urad dal in water for 3 hours.
Grind the soaked urad dal into smooth paste adding sufficient amount of water.
Soak ildy rawa in water for couple of minutes and squeeze the excess water out of it and keep aside.

Mix together urad dal paste, soaked idly rawa and salt thoroughly.
Add water to not make the mixture thick and gooey.

Leave the idly batter in a warm place for around 8 hours.

Wash and finely chop the cilantro.
Peel and finely chop the onion.
In a small bowl, mix together chopped onion, ajwain, cilantro, red chili powder and salt.

Heat a flat pan on medium heat, pour 2 – 3 ladles of batter on the pan.
Spread the batter into thick roti.
Layer the roti with spicy onion mixture.
Cook covered for around 5 minutes on medium – low flame.
Uncover, pour a tbsp of oil and turn over the roti.
Cook the roti for another 3 minutes on a medium flame.
Serve spicy onion roti with coconut chutney.
Notes: Make sure to cook the roti well.

Cabbage Carrot Rotti

Roti batter is prepared with idly rawa and urad dal. The batter is then fermented and made into small rotti. The rotti is layered with cabbage carrot mixture prepared earlier for this specific recipe. Serve cabbage carrot roti with any spicy pickle or chutney.
Makes: around 10 Cabbage Carrot Rotti..

Ingredients:

Idly Rawa 1/2 Cup
Urad Dal 1/4 Cup
Carrot 1 Small
Cabbage 1/8 of Small Head
Green Chiles 1
Salt to taste
Cilantro few Sprigs
Oil few tsps

Method of preparation:

Soak urad dal in water for 3 hours.
Grind the soaked urad dal into smooth paste adding sufficient amount of water.
Soak ildy rawa in water for couple of minutes and squeeze the excess water out of it and keep aside.
Mix together urad dal paste, soaked idly rawa and salt thoroughly.
Add water to not make the mixture thick and gooey.
Leave the idly batter in a warm place for around 8 hours.

Wash and finely chop the cilantro.
Peel, remove ends, wash and grate the carrot.
Grate or finely chop the cabbage.
Remove stem, wash and finely chop the green chile.

In a small bowl, mix together grated carrot, cabbage, green chile, cilantro and salt.

Heat a flat pan on medium heat, pour a scoop full of batter on the hot pan.
Spread the batter into thick roti.
Layer the roti with few tbsps of cabbage carrot mixture.
Pour few drops of oil around the roti and cook covered for around 5 minutes on medium – low flame.
Uncover, turn over the roti carefully and pour few more drops of oil.
Cook the roti for couple more minutes on a low flame.
Serve cabbage carrot roti with any spicy pickle or chutney.
Notes: Make sure to cook the roti well.

Spinach roti

Roti batter is prepared with idly rawa and urad dal. The batter is then fermented and made into thick rotti. The rotti is layered with freshly chopped spinach and spice mixture. Once the spinach rotti is cooked, it is served with coconut chutney or sambar.

Makes: around 7 5-inch Spinach Rotti.

Ingredients:

Idly Rawa 1 Cup
Urad Dal 1/2 Cup
Spinach 1 Cup Packed
Turmeric Powder a Pinch
Garlic 1 Small Clove
Green Chiles 2
Cumin Seeds 1/2 tsp
Salt to taste
Oil as required

Method of preparation:

Soak urad dal in water for 3 hours.
Grind the soaked urad dal into smooth paste adding sufficient amount of water.
Soak ildy rawa in water for couple of minutes and squeeze the excess water out of it and keep aside.

Mix together urad dal paste, soaked idly rawa and salt thoroughly.
Add water to not make the mixture thick and gooey.
Leave the idly batter in a warm place for around 8 hours.

Wash and finely chop the spinach leaves.
Peel and roughly chop the garlic cloves.
Remove stems, wash and chop the green chiles into circles.

Using a pestle, crush the green chiles, garlic cloves, turmeric powder and cumin seeds with few pinches of salt.

Heat a flat pan on medium heat, pour 2 ladles of batter on the pan.
Spread the batter into thick 5 – 6 inch rotti.
Layer the rotti with crushed green chiles cumin seeds mixture.
Then layer the rotti with spinach leaves and sprinkle a pinch of salt.

Cook covered for around 5 minutes on medium – low flame.
Uncover, pour a tsp of oil and turn over the rotti.
Cook the roti for another 2 minutes on a low flame for spinach leaves to cook and crisp up a bit.
Serve spinach rotti with coconut chutney or with sambar.
Notes: Refrigerate the remaining batter for a week or two for more spinach rotti.