Khandvi Dokla My style

Dokla a snack prepared with Besan flour (Channa flour or chickpea flour) and butter milk. Besan flour is naturally higher in protein than wheat-based flour. Besan flour contain iron, magnesium and phosphorus. Besan flour does not contain gluten and it makes a good substiture for wheat flour in gluten free diets. We can have these Khandvi Dokla for breakfast, as snack or for dinner too. This perticular recipe does not contain much oil too. Fresh coconut gives a good aroma and adds to the taste. All age group will definitely enjoy eating Khandvi Dokla.
 Things Needed :
Channa flour (besan) : 1 Cup
Butter milk :3 Cups
Green chilly : 1 to 2
Mustard seeds: 1/2 Tea spoon
Oil: 1 Tea spoon
Salt: to taste
Sugar : 1 tea spoon
Coconut: 1/2 cup (2 to 3 Table spoons)
Pepper Powder :1/2 Tea spoon
Jeera Powder : 1/2 Tea spoon
Curry leaves : 5 to 6
Coriander leaves : 2 Table spoons
Ingh : a pinch

Method :
1. Wash and cut green chilly, curry leaves and coriander leaves. Grate coconut and keep it aside.
2. Apply oil on two plates and keep it aside.

3. Take a big pan add 3 cups of butter milk and add the besan flour. Add salt, pepper powder and jeera powder. Mix it nicely.

4. Now keep the pan on the fire and stir on low flame till it thickens. Mix it nicely and stir till it starts leaving the pan.

5. Now pour the ready besan on the greesed plate and spread it evenly in to a thin layer.

4. Cut these spread mixtrue into stripes and roll immediately and arrange them on a plate or a tray.

5. Now keep a small pan on the fire and heat. Put a tea spoon of oil. Put mustard seeds, green chilly cuts and urd dal. Let it spurt. Add curry leaves and ingh

6. Put off the gas and put a spoon of sugar to mustard mixuture. Add a table spoon of water to the oil mixture and mix it well and pour it on the arranged Khandvi dokla. Now put coconut and coriander leaves on the top and serve these dokalas with any kind of chutney or pickle.

Note : If you have a curd , put two cups of water and mix it well and change the curd in to butter milk ( use a hand mixer or use a mixi).
Using pepper and jeera powder will enrich the aroma and good for health too. You can also prepare doklas without using these powders. You can use more sugar if you like sweet taste.
Time : 20 to 30 Minutes
Serves :2 to 3

Star Fruit Gojju (Spicy Curry)

Star fruit or Carambola or Kamala Drakshi in Kannada language, is a savoury and sweet flavour fruit . The taste of this fruit is similar to Goose berry. Star fruit is one of the very low calorie fruit. The fruit has an impressive list of essential nutrients, antioxidants and Vitamins. It contains good quantities of vitamin -C . Vitamin C is a powerful natural antioxidant. Star fruit is a good source of B- Complex vitamins. It also contains small amount of minerals.
Here is a recipe of Star Fruit gojju prepared with spices , jaggery and tamarind. Star fruit Gojju goes very well with rice, chapati, poori, roti, dosa or Idly.
Ingredients :
Star Fruit :1 to 2
Jaggery : 2 Table spoons
Sesame Seeds : 1 Table spoon
Channa dal : 1 Table spoon
Coriander seeds ; 1 Table spoon
Methi seeds : 1/4 Tea spoon
Ingh : a pinch
Tamarind pulp :1 Table spoon
Red chilly : 5 to 6
Salt : to taste
Turmeric powder : a pinch
Curry leaves : 6 to 8
Mustard Seeds : 1/2 Tea poon
Oil :1 Tea spoon
Urd dal : 1/2 Tea spoon
Coconut : 2 Table spoon

Method : 
1. Wash and cut star fruit into small and keep it aside.

2. Now keep a pan on the fire and heat. Put methi seeds and roast till brown then channa dal, coriander seeds, sesame seeds and jeera and red chilly one by one till they turn little brown and leave it for cooling. Soak tamarind in hot water and squeeze out the pulp after 5 minutes.

3. Grind all the roasted ingredients with coconut till it turns into paste, remove from the jar and keep it aside.
4. Now keep a pan on fire and heat. Put oil and mustard seeds and urd dal. Let the mustard seeds spurt.
5. Add ingh and curry leaves to the mustard mixture. Add cut Star fruit pieces and mix it nicely.

6. Add Tamarind pulp, salt, turmeric powder and jaggery. Add a cup of water and cook for 3 to 4 minutes.

7. Mix ground coconut mixture to the star fruit. Mix it nicely and boil for 4 to 5 minutes. Stir in between.
8. Mix it well and remove from the pan and put it in a serving bowl.
Serve the gojju with rice or chapati.

Note : You can add more jaggery to the gojju if you wish. No need to add more oil. You can prepare this gojju with out coconut. But the taste differ.

 Time : 20 Minutes
Serves : 3 to 4

Star fruit

Kempu Harive Bolu Huli

Kempu Harive soppu (Edible leaves which are used in cooking) is very famous in Dakshina Kannada and Malenad side.  We do prepare Sambar, Palya, coconut curry and many other items.
Here I have prepared Bolu Huli ( with out dal or coconut). This curry is bit spicy and taste sweet and hot (green chilly ),  can be eaten with rice, chapati or puri even with dosa and idli .
Things Needed :
Kempu Harive : 2 Bundles
Tamarind Pulp :2 Table spoons
Jaggery : 1 Table spoon
Green chilly : 2
Salt : to taste
Ingh : a pinch
Oil : 1 Tea spoon
Mustard seeds : 1/2 Tea spoon
Urd Dal : 1/2 Table spoon
Methi seeds : 1/4  Tea spoon
Curry Leaves  :5 to 6 leaves
Coriander leaves : 1 Table spoon

Method : 
1. Wash it nicely and cut the leaves in to small. Wash and cut green chilly and coriander leaves.
2. Soak Tamarind in hot water for 10 minutes and squeeze out the pulp and keep the pulp aside.
3. Now keep a pan on the fire and heat. Put oil. Put mustard seeds, methi seeds and urd dal. Let mustard seeds spurt.
4. Add ingh and curry leaves. Add cut Harive soppu and mix it nicely.
5. Add a pinch of turmeric and add a glass of water.
6 Add salt, cut green chilly and tamarind pulp. Let it boil for 5 minutes on low flame.
7. Add jaggery when the leaves becomes soft and cooked. Cook for another 2 to 3 minutes and put the cooked Harive soppina bolu huli to a serving bowl and add coriander leaves. Serve ready bolu huli with hot rice or chapati.
Note: The leaf should be fresh to get the best taste. You can also add onions to the curry. Fresh butter is used while eating.  You can add garlic to the curry.
Time :20 Minutes.
Serving :2 to 3

Shavige -Vegetable Chitranna

Shavige/Thin variety of noodles Chitranna is an easy dish. It is good for breakfast, as snack or even for dinner. It is loaded with vegetables and provides energy.

Shavige/Thin variety of noodles is good to use because it is prepared using wheat. Wheat has carbohydrates and filled with vitamins and minerals. Wheat is used during fasting or special days. Wheat shavige is done (home made) in Uttara Kannada as one of the traditional dish. They mix it with water and little oil, and then it is pulled as thread and dried it in the shade first and then dried in the sun. This variety of noodles are stored and used for payasam/kheer, or upma or any other variety of spice or sweet dish.
I have used Anil Shavige (wheat), vegetables and simple spices.
No Onion or Garlic is used in this Shavige - Vegetable Chitranna.
Let us see the recipe now: 
Things Needed: 
To Cook : 
Shavige: (Any brand will do): 2 cups.
Carrots : 2
Capsicum: 2
To Add : 
Green chilly : 2 to 3
Coconut: 3 to 4 Table spoons
Lemon : 1/2 Rind
Salt; to taste
Turmeric powder: a pinch
Water: 4 Cups

To Season : 

Oil; 2 Table spoons
Ghee: 2 Table spoons
Mustard seeds: 1/2 Tea spoon
Urd Dal: 1/2 Tea spoon
Curry leaves : 5 to 6
Coriander leaves: 2 Table spoons

Method : 
1. Wash and cut carrots and capsicum, green chilly, coriander leaves and keep it aside.
2. Grate coconut and squeeze out the lemon juice and keep it aside.
3. Keep water for boiling.
4. Cook carrots and capsicum in little water for 2 to 3 minutes. Keep it aside.

4. Keep a pan on the fire and heat. Add oil and put mustard seeds and urd dal. Let the mustard spurt.
5. Add green chilly and curry leaves to the mustard mixture and fry for 10 seconds.
6. Add shavige and fry for 2 minutes on low flame till its slightly brown.
7. Add water to the fried shavige and mix it nicely.
8. Add salt and boiled vegetables and mix well.
9. Cook on low flame for 2 minutes. Add coconut and coriander leaves.
10. Add lemon juice and fresh grated coconut.
11. Add 2 Table spoons of ghee and mix it again.
12. Serve Shavige Vegetable Chitranna with a cup of curd or sprinkle a spoon of sugar on the top and a cup of chutney of your choice.

Note:  Fry Shavige on the low flame. You can also add beans or peas to the Shavige along with carrots and capsicum.  Cut carrots and capsicum into thin and small pieces. You can even fry these vegetables and then add it to the shavige. Remember consuming lots of oil is not good for body and mind. No need to add any other masala powder to the Chitranna. You can add ground nuts when mustard spurts add it to the mixture and fry for 2 to 3 minutes.
2 to 3 Serves
Time : 20 minutes.

Dodda Patre (Sambar Balli) Leaf Bajji.

Sambar balli or Dodda patre is a medicinal plant. From Dodda patre we can prepare chutney, tambuli, mosaru bajji, pachadi and sasive etc. Hear I have prepared Bajji, the fried item and it was yemmy too. I saw this recipe in one of the cookery show in the Telivision. The dish is yemmy and all like it very much. Kids like this since it is fried. Since the leaf inside is cooked, its soft and all age group will like this bajji. Good for the evening snack or the starter in the party.

Things Needed:
Dodda Patre: 8 to 10
Besan : (Channa Powder): 1 /2 Cup
Rice Flour: 1 Table spoon
Chilly Powder: 1 Tea spoon
Salt: as required
Cooking Soda: a pinch
Jeera : 1 Tea spoon
Ingh  (Asafoetida): a pinch.
Oil:  1 Cup
Water; Required

Method:
1. Wash Dodda Patre leaves and keep it aside.
2. Put besan and rice flour in a bowl. Add salt red chilly powder and jeera. Mix it nicely.
3. Add needed water. Mix it nicely . The consistency should be like Idly dough.
4. Add a pinch of cooking soda and mix it nicely.
5. Keep a pan on the fire. Put oil and heat.
6. Dip Doddi Patre leaf one by one in the besan - rice flour dough and fry it in the oil. Fry both side of the bajji till slightly golden colour and remove from the oil.
7. Repeat the same with the remaining leaves.
8. Serve with any kind of chutney or ketchup when Doddi Patre Bajjis are hot.
Note: Fry the bajji on the medium heat. The dough should be like idli consistency. You can use little garam masala with chilly powder to give a spicy taste.(1/4 tea spoon).
Serves : 2 to 3
Time : 15 Minutes.
Dodda Patre is known as Patharchur in Hindi, Panikkurukka in Malayalam , Pan ova in Marathi , Pashanabhedi in Sanskrite and karpuravalli in Tamil.  Dodda patre soppu is also called as Saviara Sambara.

Seeme Badane Chutney (Chayote Squash Chutney)

Seeme Badane kai or Chayote squash chutney is a side dish and we can have it with rice, chapati, poori, dose or Idly. Seeme badane chutney can be done quickly and do not need much of ingredients and its tasty too.

Eating chutney (any) in first a few spoons is good for health. Eating coconut is very good for our health. Its healthy properties will surely take care of your health in many ways.
Yemmy Seeme Badane Kai Chutney will be definitely liked by all age group.
Preparing chutney from vegetables peel is not new. It is an oldest traditional way. Ladies in those days never used to throw away the peels, they knew it very well that vegetable peels contain rich minerals and vitamins. I learnt this habit from my doddamma. (Mother's sister). She is one of the best cook those days and even now I remember her way of cooking.
I have used the 1 full seeme badanekai for this " Seeme Badane Chutney".
Remember to soak any market bought vegetable in plain water for at least 20 minutes. These days the chemical spray is sprayed to keep the vegetable fresh, green and long lasting. 
It is an simple and yummy chutney and you can enjoy having it with plain hot rice and a spoon of fresh ghee or any other main dish of your choice.
I have avoided mustard seasoning and it is up to your choice.
Let us see the recipe.

Things needed:

Seeme Badane Kai: (medium sized): 1
Coconut: 1 Cup
Sesame seeds: 1 Table spoon
Red chilly: 4 to 6
Curry leaves: 8 to 10 leaves
Tamarind Pulp: 1 Table spoon
Jaggery: 1 Teaspoon (optional)
Salt: to taste
Ingh or Asfoetida: a pinch
Oil: 1 Tea spoon

Ready to serve Chutney

Method:

1. Wash and remove the outer skin of the Seeme badane kai and cut into small pieces.
2. Soak a small gooseberry (nellikai) size of tamarind in hot water for 5 minutes and squeeze out the pulp and keep the pulp aside.
3. Grate fresh coconut and keep it aside.
4. Now keep a pan on the fire and heat. Put oil and put sesame seeds, red chilly and fry till the seeds starts spurts.(fried).
5. Add curry leaves and seeme badane kai to the sesame seeds mixture and fry them also for 2 to 3 minutes and put off the gas.

6, Add this mixture to the grated coconut and leave it for cooling.
7. Grind this seeme badane kai- coconut mixture, tamarind pulp, ingh and salt together with little water till paste.

8. Add jaggery to the ground paste and grind for 1 minute and put the ground chutney to the serving bowl.
9. Now serve Seeme badane Kai Chutney with hot rice with a spoon of ghee on the top of the rice.

10. You can add mustard spurt if you wish.

Note: 

Do not over roast sesame seeds. Adding jaggery is an optional. You can add more chilly if like the spicy taste. You can fry seeme badanekai separately. ( I have just fried a little).
You can add garlic seasoning. (optional). 
Time: 10 Minutes.
Taste : Udupi Taste. 
Serves : 2 to 3.

Chakkuli( Urd Muruku)

Chakkuli or Chakli is a fried snack prepared using rice flour as a main ingredient.
We in Karntaka/India call as Chakkuli in Kannada langurage. In TamilNadu it is called as Muruku. Chakli in Hindi and what ever we call this fried snack is liked by most of the fried lovers.

Chakkuli can be eaten at tea time, or as starter during the dinner or anytime of the day you can have chakkuli. Even you can pack some chakkuli for kids lunch box.
We can prepare chakkuli in many ways. I have done chakkuli with boiled urd dal and rice powder. Preparing this chakkuli is very easy.
Things Needed:
Urd Dal: 1 Cup
Rice powder: 4 cups
Butter: 2 Table spoons
Salt: to taste
Chilly Powder: 1 Tea spoon
Sesame Seeds: 1 Table spoon
Oil: 2 to 3 cups
Chakkuli Mould.

Method:
1. Roast urd dal and boil with 1 cup of water in the pressure cooker for 8 to 10 minutes. Leave it for cooling.
2. Keep a pan on the fire and heat. Now roast rice powder for 10 to 20 seconds will do. (Let the rice powder be warm). Leave it for cooling.
3. Take big bowl. Put cooled Urd dal. Remove the excess water and keep it aside, and smash in the hand nicely.
4. Add rice powder to the Urd dal mixture. Add salt, sesame seeds, chilly powder and 2 tablespoons of butter.
5. Mix it nicely. Use extra water drained water if only required and prepare chakkuli dough (It can be poori dough consistency)..
6. Now fill the chakkuli mould with chakkuli dough and close it. Roll chakkuli on the plate.
7. Keep a deep pan on the fire and heat. Add oil to the pan. Put chakkuli in the oil and fry them till crispy and take it out from the oil.

8. Repeat the same with the rest of the dough. Crispy Chakkuli is ready to serve.
9. Put them in a airtight bottle and close it when the fried chakkuli is cooled down.

Note: You can directly cook the urd dal with out roasting. Roasting dal will add aroma to the chakkuli. You can also add more chilly powder if you wish. You can also add jeera along with sesame seeds. Do not allow the prepared dough to be dry. You can cover the dough with wet kerchief or small towel. Do not refrigerate the dough. It may take more oil.

Capsicum - Carrot Chutney

Capsicum - Carrot chutney is a side dish and we can have this chutney with dosa . idly, chapati, poori, Akki rotti or even with rice. Carrot-Capsicum chutney is easy to prepare and all age group will surely like this chutney.
Carrot -Capsicum Chutney can be prepared in different ways.  I have tried in 2 ways.
1. Capsicum - Carrot chutney with Urid dal, fresh coconut and Red (byadagi chilly).
2. Capsicum - Carrot Chutney using green chilly, tamarind and coconut. 

Let us see the benefits of eating Carrots in our diet. 
Carrots are loaded with healthy vitamins and minerals. It is full of dietary fiber. They help to reduce cholesterol, improving vision, reducing the signs of premature aging, and ability to increase the skin health. They help to boost the immune system, easy digestion and detoxify the body. They are loaded with minerals and vitamins. They contain beta carotene and fiber. They are rich in Vitamin A, Vitamin C, Vitamin K and Vitamin B8. They contain minerals like folate, potassium, iron, copper and manganese.
No Onions or No Garlic in this "Capsicum - Carrot Chutney " and it can be prepared on festival/feast  or any other special days. You can use it for preparing any kind of sandwiches, goes well with idli, dosa,chapati or any type or roti or rotti. It is very easy  and quick to prepare. Try and enjoy.

1. Capsicum -Carrot Chutney with Urid dal and Red chilly.

Things needed: 

Carrot: 1
Capsicum: 1
Fresh -Coconut: 1 Cup
Red Chilly : 4 to 5
Ingh: a pinch
Methi seeds : 3 to 4
Tamarind Pulp: 1 Table spoon.
Salt: To taste.
Curry leaves: 5 to 6
Oil: 1 Tea spoon

Ready to serve Capsicum - Carrot Chutney

Method:

1. Wash and cut carrots and capsicum in to small pieces.
2. Grate coconut and soak tamarind (small gooseberry size tamarind is enough) in hot water and squeeze out the pulp and keep it aside.
3. Keep a pan on the fire and heat. Put oil and methi seeds. Let it turn brown. Add curry leaves and red chilly. Fry for 10 seconds.
4. Now add cut carrots and capsicum to the pan. Fry along with chilly and curry leaves for 2 minutes. Add Ingh and remove the fried capsicum and carrots from the pan and keep it aside. Let the mixture cool down.

Ready to grind  fried Capsicum- Carrot and coconut mixture.

5 Now add grated fresh coconut, tamarind pulp, fried carrot mixture and salt. Grind this mixture till paste.
6. Put the ground Carrot -Capsicum chutney to a serving bowl and serve with hot rice or chapatis or idly. If you are serving with plain rice put a spoon of ghee on the top of hot rice and then serve with this chutney.

Note :

Use of garlic and onions are optional. Use of more chilly adds to spicy taste. You can add mustard seasoning to the chutney. It adds to the taste. Adding channa dal instead of urid dal is optional. You can add very little jaggery which adds a sweet taste. (I did not add), (optional).

Serves :3
Time : 10 Minutes.

2. Carrot - Capsicum Chutney with Green Chilly.

Things Needed :

Coconut : 1 Cup
Carrot : 1 (Big size)
Capsicum : 1
Green chilly : 3 to 4
Tamarind : A small marble size
Salt : As required
Methi/Fenugrik seeds : 1/4 Teaspoon
For Seasoning :
Mustard seeds : 1/2 Teaspoon
Ingh/Asafoetida : a pinch
Curry Leaves : 5 to 6
Oil (Coconut) : 1 Teaspoon

Method :

1. Wash and remove seeds from capsicum. Cut into small pieces.
2. Wash and scrape out the outer layer of carrot and grate it. /Cut into small.
3. Keep a pan and add 1/4 teaspoon of methi/fenugrik seeds and roast/fry with a dot of oil.

4. Add capsicum and fry till they turn soft. Add green chilly and fry.
5. Add carrot gratings/pieces and fry for 2 minutes. Add tamarind . (Remove the seed if any).
6. Add coconut and little curry leaves. Put off the fire. Let it cool.

7. Add salt and grind all the fried ingredients and coconut with little water. (Required).
8. Remove from the mixi jar and put it in a serving bowl.
9. Add Mustard seasoning and serve chutney with the main dish you have prepared.

Note :

Use of more oil to fry the vegetable is optional. I did not use. Use of methi seeds is optional. (It helps to reduce the cholesterol in the food. Add of more chilly is optional. Adding curd/lemon extract instead of tamarind is optional.
Time : 10 Minutes
Serves : 3 to 4. 

Simply Simple Daal..

Simply simple daal is a gravy and you can have this with rice, chapati , roti, poories. dosas and Idly too.  Its very easy to prepare and  very good for all age group people.
Things needed :
Toor Daal : 1 Cup
Urd daal : 2 Table spoons.
Green chilly : 2
Tomatoes : 4 to 5.
Onions : 2 to 3.
Ginger : 1 Inch .
Coriander leaves: 2 Table spoons.
Curry leaves : 8 to 10 leaves.
/Salt : to taste.
Oil :  1 Table spoon.
Mustard seeds: 1/2 Tea spoon.
Jeera : 1/4 Tea spoon.
Methi Seeds : 4 to 6 seeds.
Ingh : a pinch.
Garam Masala Powder : 1/2 Tea spoon.
Rasam powder : 1/2 Tea spoon.
Water: 2 Cups.
Yellow Powder ( Turmeric) : a pinch.

Method :
Wash and cook both toor and urd daal together in a pressure cooker for 8 to 10 minutes. ( use enough water to cook the daal). Cut  onions, tomatoes , green chillies, curry leaves and coriander leaves . Grate ginger and keep it aside.
Now keep  a big pan on the fire . Heat and put oil in it. Put mustard seeds and jeera . Put ingh and curry leaves to it.  Add ginger and green chilly . Fry for 1 minute and add cut onions. Fry nicely for 3 to 4 minutes.
Add cut tomatoes and fry nicely. Add turmeric powder, salt, garam masala powder, rasam powder and fry . Add 1/2 cup of water and cook for 2 minutes. Now add cooked daal  and mix well and cook on low flame.
Can add little water if the curry turns very thick.  Boil for 2 to 3 minutes.  Stir in between .  Add cut coriander leaves and  a table spoon of  ghee and serve  Daal  with  rice or chapati.
Note : Daal  should be cooked nicely to get the good taste.  Can add more green chillies if you like spicy. Can add a spoon of  fresh coconut also while the daal is cooking .  Can add a spoon full of fresh lime juice after the curry is done to give a tangy taste to the daal.  See that daal is not burnt while cooking.


Serves:  3 to 4

Sabbassige (Dil) Soppu - Akki Rotti

Who does not like Akki Rotti (Rice Rotti ) which is very very famous Karnataka dish.I Love akki rotti with any type. Vegetables added, onion added or any green leaves added.
Sabbassige/Sabseege/Dil Leaves Akki rotti is very famous here in Bangalore  and around. Dil leaves is one of the best healthy leaves and loaded with healthy properties.
I have added Sabbassige/Dil leaves, Onions, coconut, green chilly with Rice flour.

Lets see the recipe Now :

Things Needed :

Rice powder : 2 Cups.
Sabbassige ( Dil) leaves: 2 cups.
Onion : 3 Medium size
Curry leaves : 2 to 3 Tablespoons.
Coriander leaves: 3 to 4 Tablespoons.
Coconut: 1/2 Cup.
Green chilly : 2
Salt : as required.
Oil : 1/2 Cup.
Water:  as required.

Method :

1. Wash and cut Sabbassige leaves and cut into thin pieces.
2. Remove the outer skin of onions and wash it. Cut into small pieces.
3. Wash and cut coriander leaves, curry leaves, green chilly into small pieces.
4. Wash and remove the outer layer of ginger, wash it again and grate it.
5. Grate coconut and keep it aside.
6. Take a big bowl and put all the cut ingredients and rice flour. ( Dil leaves, coriander- Curry leaves, onions, grated ginger, coconut and salt.
7. Mix it well and add a cup of hot water (boiling water) and leave it for a while. (5 minutes).
8. Add required water and prepare the dough. Let it be bit loose. (It helps to spread the dough evenly).

9. Keep a pan on the fire and heat. Add a spoon of oil and put handful of dough on the pan.

10 Dip your fingers in a bowl of normal water and spread the dough around the pan.
11. Add oil on the top and cover the rotti. Cook on medium and low flame.

12. Turn the other side and put 1/2 teaspoon of oil on the rotti. Let it cook for 2 minutes.
13. Remove from the pan and put it in a serving plate.
14. Put a spoon of Ghee/Butter on the top of Akki Rotti and serve with the side dish you have prepared.

15. Repeat the same way and prepare remaining rotti

Note :

The  Flour should be fine variety. Adding hot water helps the dough to soft and Rotti turns as nice and yummy. Adding more/less oil is optional. You can use palak leaves instead of dil leaves. More/less coconut is optional.
You can also use banana leaf to prepare rotti. Preparing the rotti on banana leaf helps in cooking.
Time " 30 Minutes
Serves : 3 to 4 (According to the size).