Akki Rotti
You will need:
1 ¾ cups Rice flour
¼ cup Whole Wheat flour
1 tsp Salt
3 Cups Water
1 tsp Oil
Mix wheat flour and rice flour. Bring water to a boil. Add salt and oil. Place wooden spoon (handle side in the water) in the middle and add the flour in the centre to form a peak. Do not stir.Reduce heat to low and simmer for 15 minutes.
Remove from heat and stir quickly with the help of the wooden spoon to make a lump less soft dough. While its still hot transfer to a lightly oiled plate or surface and knead well. The more you knead the easier it will be roll into rottis.
Make small balls and flatten it using a rolling pan. Dredge in rice flour when dough gets sticky or hard to roll. Toast on a hot pan on both sides. Serve hot with Ennegayi.
Ennegayi or Guthavankaya
Ennegayi is in Kannada and Guthavankaya is in Telugu. Ennegayi is famous in
Ennegayi is usually had with Jowar Rottis, but the curry goes well with almost any such rotti.
My mom-in-law taught me how to make this curry.
You will need:
6-8 Small Egg plants, washed and wiped dry
2 tsp White Sesame seeds
2 tsp Corriander seeds
6-7 dry red chillies
¼ cup Grated fresh coconut
2 tbsp Fried Gram (Hurgadale)
4 tbsp Oil
1 tsp Mustard seeds
Few curry leaves
A pinch Asafetida (hing)
Salt to taste
2 Cups Water
Cut Eggplants in a X in the centre till the stem, so that the eggplant remains intact as a whole. Dry toast the sesame seeds, coriander seeds and the dry red chillies. Cool and grind to a fine powder in a blender. Add the grated coconut and fried gram and make a smooth paste using water as required.
Fill the cut eggplants with a little of the ground paste. This helps flavour the eggplants as they cook.
Heat oil in a pressure cooker. Add the mustard seeds, hing and curry leaves. When the mustard begins to splutter add the ground masala paste and fry for 2-3 minutes. Add the filled eggplants, salt and water enough to cover the eggplants. Close lid and place weight on the cooker. Let cook on medium high heat for 2 whistles. Turn off heat, stir, check for seasoning and serve with Akki Rottis.
Steaming rice flour to make akki rotis is new...thanks for sharing
ReplyDeleteBoth roti and the curry looks delicious.
ReplyDeleteAs always, looks delicious! I just woke up, I would love some right now :)
ReplyDeleteAh! I had almost forgotten about these steamed akki Rotti. Thanks for reminding me. They look so soft and yummy. Adding wheat flour to this is a great idea as well. The ennegai looks great as well.
ReplyDeleteRotis look so soft and thanks for sharing the recipes!
ReplyDeletewowwww delecioussss combinationnn gravy in curry looksssss yummmmmyy
ReplyDeleteDo try it Easy, it tastes gr8!
ReplyDeleteThanks Happy :)
Thanks Meeso :)
My pleasure Red chillies, adding wheat flour makes the dough more binding and easy to roll.
Thanks Raks and Sagari :)
i really have to try to make akki-roti...have heard so much about it and it looks yummy
ReplyDeleteDo try it Rajitha, it is very tasty indeed and worth the effort:)
ReplyDeleteAkki rotti sounds complicated so I keep putting it off but it's too tempting not to try. The ennagayi looks extremely delicious :)
ReplyDeleteOh man! i love akki rottis... visiting your blog is no less than a torchure now ;)
ReplyDeleteNamratha, every one of your dishes is so tempting. Now, if I want to try to make this and I can't find the Gram and the curry leaves, what can I substitute them for?
ReplyDeleteThanks and congratulations for such a wonderful collection of recipes.
Namratha, Ive beed searchin for this recipe for a while . and yours kicks ass! :)) .. but i had a q abt the akki rotti ..is there anyway after making the dough to keep it moist-ish if i were to keep it fo a couple of hs before rolling out? thanks , in advance !
ReplyDeleteVery nice recipe.... Thanks for sharing
ReplyDelete