Rava Rotti (with Raw Mango & Walnuts Chutney as an ingredient)

Raw Mango -Walnut Chutney & Rava Rotti

Rava rotti is a nutritional staple and this time I've used the chutney that was described as in Raw Mango and Walnut Chutney

The interesting bit is that the chutney is an ingredient of the Rotti and not an accompaniment! Go ahead and get your rottis made!

It has become a hobby to try out some thing using the recipe, and I've applied the same pattern to the Rava Rotti using Raw Mango Chutney.

Rava Rotti using Raw Mango Chutney.

Things needed 
Medium size Rava : 2 Cups
Raw Mango Chutney : 1 Cup
Onions : 1
Curry leaves : One handful
Coriander leaves : 2 to 3 Table spoons
Salt : Required
Curd : 1 Bowl.
Oil : 3 to 4 Teaspoons

Method

1. Remove the outer skin of onions and cut it small. Wash and cut coriander leaves.
2. Take a big bowl and add the "Raw Mango Chutney", curd, rawa, cut onions, curry leaves and coriander leaves.

3. Mix it nicely and leave it for 5 minutes.

4. Keep a dosa pan on the fire. Heat. Put some water on the tava to know about the heat. Clean up the pan with a tissue or clean cloth.

5. Sprinkle oil and take a handful of the rava dough and spread it on the tava like dosa.

6. Sprinkle half tea spoon of oil and cook on medium heat for 1 to 2 minute. Cover with lid.
7. Now turn the other side and cook for a minute.
8. Remove from the pan and serve hot rava roti with the side dish you prepared.

9. Repeat the same with remaining dough.
Note :
Prepare the dough like idli dough consistency. So that it can spread nicely and easily. Wet your hand and then spread the dough.
You can also use any vegetables, (grate and mix) and more onions. Adding green chilly is also optional. (Chutney contains green chilly so I did not add chilly). Using ghee instead of oil is also optional.
Time : 20 minutes.
Serves : 3 to 4

Raw Mango - Walnuts Chutney

Raw Mango Urge!

Raw Mangoes are plenty in the market and as soon as you see it you grab some thinking of cooking up so many things in the mind. Once you see a mango your mouth starts watering thinking of  its tongue biting savoury. What ever it is you need them in your vegetable shelf. It nothing works out you just cut and put salt and eat them up. That is my way of buying mangoes.

I have done Raw Mango Chutney, with raw mango, green chilly, little ginger and Walnuts. I just wanted to try this wall nuts instead of chenna  (hurikadale or Kadle or putani as we call).

Things Needed

Raw Mango pieces : 1 Small cup (or one small mango)
Coconut : 1 Cup
Wallnuts : Handful ( 6 to 8 pieces)
Green Chilly : 2 to 3
Ingh : a pinch
Salt : as required
Oil : 1 Tea spoon
Mustard seeds : 1/2 Tea spoon
Curry Leaves : 4 to 6

Method

1.Wash and cut mangoes, green chilly  into small pieces. Grate coconut.

2. Now grind mangoes, ingh, walnuts, Salt into paste consistency. ( Use little water).

3. Remove from the mixi jar and put it in a bowl.

4. Keep a small pan on the fire and add oil and heat. Put mustard seeds and let it spurt. Add ingh and curry leaves.
5. Add this friend mustard seeds to the chutney and serve with the main dish you have prepared.

Chutney served with Idlis.

Note : Do not add more water while grinding. It taste different and may not be nice. Adding onions or garlic is optional. I have used coconut oil. (optional). Adding more or less chilly according to your wish.
Time : 10 minutes.
Serves : 4 to 5