Avalakki - Carrot Sweet Rava Rotti

Avalakki -Carrot Sweet Rava Rotti is bit sweet and yummy. Sweet lovers will definitely love this rotti and it it good for breakfast or as snack. We normally prepare Spicy Rotti and Sweet rotti together for breakfast normally. Only when you suddenly feel like eating some thing this rotti helps to enjoy your craving.

I have used organic Avalakki/Aval/ Poha/ Beaten or flatten rice, organic jaggery, carrots, coconut and medium size Semolina.
This recipe for sweet lovers. It is healthy, yummy, medium sweet and quick.
Let us see the recipe Now :

Things Needed : 

Avalakki/Poha : 1 Cup
Rava/Semolina (Medium sized ) : 2 Cups
Jaggery : 2 to 3 Tablespoons full
Coconut : Fresh and grated : 1/2 Cup
Carrots : 2
Curd/Yogurt : 2 Tablespoons
Salt : A little (one to two pinch)
Curd : 2 Tablespoons
Cooking Oil /Ghee : 2 to 3 Tables

Metod:

1. Wash and scrape out the outer layer of carrots. Grate it and keep it aside. Keep a tablespoon of grated carrots separately.
2. Put Avalakki and jaggery in a bowl and let it soak for 3 to 4 minutes.

3.Grate coconut and keep it aside.
4. Grind avalakki, jaggery, grated carrots and coconut. ( Use required water to grind).
5. Put ground coconut, carrot mixture to a bowl. Add curd and little salt.

6. Add rava to the ground mixture and mix it well.

7. Do not add much water. Let the dough be like idli dough. Add a tablespoon of carrots.

8. Keep a pan on the fire and heat. Sprinkle some oil and clean it with a kitchen tissue.
9. Take a spoon full of dough and spread it on the tava in a circle shape.

10. Sprinkle some oil on the top, Cover and cook for 1 to 2 minute. (Low flame).
11. Turn the other side and cook for 1 minute. Now Avalakki - Carrot Sweet Rotti is ready to serve.

12. Serve with ghee on the top. You can eat them with out any side dish.

Note : 

Do not add much water to the dough. Let the dough be idli dough consistency. Adding more jaggery is optional. Adding coconut is also optional. Use of ghee instead of cooking oil is optional.
Use of thinner variety of Semolina/ Chiroti rava instead of medium size rava is optional.
Time : 15 to 20 Minutes.
Serves : 3 to 4 .

Dil Leaves Ragi Rotti

Ragi, one of the healthy millet which is used more and more in these days. Ragi/Finger Millet is used for preparing so many dishes. I have tried Ragi Rotti using dil leaves and carrots. It is very tasty and yummy. Leaves and carrots with ragi helps you for easy digestion and keeps you full for a long time.
I have used dil dil/Sabbasssige/ sabsige. leaves, ragi, ,carrots chilly and other simple spices here.

Let us see the benefits of " Ragi " in our diet.
Ragi as I said earlier, is gluten free. It is filled with health benefits and nutritional values. Ragi is rich in protein and minerals like calcium, phosphorus, Iron and potassium. Consumption of ragi is good for improving red blood cells. Finger Millet has antioxidants properties. Ragi is good for people who wants to lower their weight. It is digested slowly and eating ragi/finger millet helps you to keep away from feeling hungry for a longer time. Ragi is rich in calcium and helps to strengthen our bones. It is excellent source of calcium supply to growing children and elderly. Ragi is good for people who are suffering from diabetes. Finger millet is good for lowering the cholesterol levels in our body. Ragi is good for people suffering from anaemia. It is one of the healthy comfortable food that our body help us and bring it to the mood of relaxing.
No Onion or No garlic is used in this Dil Leaves Ragi Rotti.
Let us see the recipe now :

Things Needed : 

Ragi/Finger Millet flour : 2 Cups
Dil /Sabbassige soppu : 1 Medium size bundle
Carrots.(Used Delhi Carrots) : 2
Curry Leaves : 1 Handful
Coriander leaves : 2 to 3 Tablespoons
Green chilly : 1
Jeera : 1/2 Teaspoon
Pepper Pods : 6 to 8
Ginger : A small piece
Salt : As required
Hot boiling water : 2 Cups
Oil : 3 to 4 Tablespoons

Method :

1. Wash and cut green chilly, curry leaves, coriander leaves. Crush pepper pods and jeera.
2. Wash and cut dil leaves. Wash and grate carrots. Wash and remove the outer layer of ginger and wash it again. Grate it.
3. Take a big bowl. Put Ragi /Finger Millet flour, Salt, ground ginger, green chilly, curry leaves, grated ginger and coriander leaves . Add cut dil leaves and grated carrots. Add crushed pepper pods and jeera.

4. Add boiling water and cover the bowl with a plate. (For 2 to 3 minutes.)
5. Grate coconut and put it on hot ragi flour. Mix it slowly. Mix it nicely.

6. Add water ( if required) and mix the dough. ( Let the dough be bit soft ). Mix it nicely and prepare dough.

7. Keep a pan on the fire. Heat. Sprinkle oil and clean it with a kitchen tissue paper.
8. Let the flame be very low. Take a handful of ragi rotti dough. Spread it on the tava with the help of your fingers.  (Thickness according to your wish).

9. Add a teaspoon (or little less), of cooking oil and sprinkle on the rotti. Cook on medium and low flame. Turn the other side and cook on both sides.

10. Hot Dil Leaves Ragi Rotti is ready to serve.

11. Remove it from the pan and serve hot Dil leaves Ragi rotti with your choice of side dish. Top up with little ghee /butter on hot Dil leaves Ragi Rotti.

12. Repeat the same with remaining dough.

Note :

The dough should be bit soft. Bit thicker than idli dough. Adding more/less chilly is optional. Adding any type of carrots optional. Adding pepper pods and jeera is optional. Adding cut onions and garlic is optional. (Taste differ). Cut onions into thin pieces if adding. Use of more oil adds to the taste but not good for health. You can also grind curry leaves, coriander leaves, green chilly, jeera and pepper pods and then mix it with other ingredients. Dil leaves Ragi Rotti should be done on low and medium flame. (Adjust the flame in between).
Time : 30 Minutes
Serves : 3 to 4 .

Talippittu ( Bowl shape Akki Rotti )

Talipiitu is nothing but Rice rotti or akki rotti and it is one of the famous and favourite dish for many. It is one of the signature dish of Karnataka. The traditional way of cooking always rocks and it has great taste and we all love the taste.

Talipittu is one of the traditional dish and we have read in our story books written by great Kannada writers. In stories the son or son in law comes home and the mother /mother in law prepares this Talipittu and serves with butter, coconut chutney, chutney powder and even curd. We used to feel like eating Talipittu while reading the explanation of preparing this wonderful dish.

People prepare Talipittu / akki rotti in different style. And now a days its creative too. ( Adding veggies and leaves etc).

I have used Rice flour, onions, green chilly, ginger, fresh coconut, jeera, curry leaves and coriander leaves, 

I tried this rotti in  a deep fried pan. It is one of the way people prepare akki rotti in those days. It turns crisps and tasty too.
You can serve soft rotti to elders and the crispy to the youngsters. Making all age group happy in this way is easy and the slogan goes like this " Tummy full - Happy Smile ".
Let us see the recipe now.

Things Needed :

Rice flour : 2 Cups
Water : 3 cups.
Salt : As required
Onions : 2 (Medium size)
Curry leaves : Handful
Coconut : 1 bowl (1/2 of one coconut)
Coriander leaves : 1 Handful
Jeera : 1/2 Teaspoon
Ginger : 1 Tablespoon (Grated)
Green chilly : 2
Oil : 3 to 4 Tablespoons

Method :

1. Wash and cut onions, curry leaves, coriander leaves, green chilly and grate ginger.
2. Grate coconut and keep it aside

.

3. Keep water for boiling and add salt to it. Let it boil.
4. Add cut onions and coconut and mix it well.

5. Add rice flour and stir once and put off the fire.
6. Let it get bit cool. Mix the dough nicely. Add a tablespoon of oil and kneed the dough. Talipittu dough is ready. ( Add water if required and kneed it well).

7. Divide the dough into small portion.

8. Put 1/2 Teaspoon of oil to the deep frying pan and rub the oil all around it.
9. Take a small portion of the talipittu dough in a hand and spread it on the pan.
10. Dip your fingers in oil and spread the dough as you desire.

11. Keep this talipittu spread pan on the fire and cook on low and medium heat.
12. Sprinkle 1/2 teaspoon of oil on the top of talipittu.

13. Let it get crispy and remove it from the pan. (No need to cook on other side).
Repeat the same with remaining dough.

14. Serve with butter and the side dish you have.

You can also prepare flat Talipittu :

Use the same Talipittu dough.
Butter paper or any plastic cover. (Cooking oil's cover).
Method :
1. Apply 1/2 teaspoon of oil on the butter paper. Spread it around.

2. Take a handful of talipittu dough and spread it in your finger. (Evenly).

3. Keep tava on the fire and heat. Put 1/2 Teaspoon of oil and spread it around. Let tava get heated.
4. Let the flame be low. Wet your hand (in water/or little oil) and slowly remove the talipittu.
5. Place it on the tava and cook on medium heat. Put little oil on the top. Cook for 1 to 2 minutes.

6. Turn the other side and cook for 30 seconds or little more.
7. Tava prepared " Talipittu " is ready to serve.
8. Serve with the side dish of your choice.

Note :

Water should be boiled nicely. Cut the onions and other ingredients into thin pieces. Add water if required. The dough should be soft. (Easy to spread). Do not make the dough watery. It does not taste good. Adding more or less oil is optional. Adding more/less chilly is optional.
Time : 30  Minutes or little more . (another 5 to 10 minutes).
Serves : 3 To 4.