Rice flour - Carrot Rotti

Akki Rotti/Rice flour rotti is favourite of many. We do love and I prepare this akki rotti giving a little twist to it. Use of varieties of vegetables gives loads of strength and energy and it is very easy to digest because it is loaded it vegetables. 

I am very fond of authentic dishes. This akki rotti takes first place in the villages when they have visitors or relatives visit them. I have read in so many Kannada story books that when son in law or the college going son comes home to visit his parents. or son in law visiting his in laws or even the kids visiting their grand mother, mother or grandmother prepare this yummy dish and serve with butter and chutney pudi on the top. The stories I have read still lingering in my mind and they had a beautiful coverage of village beauty. The river flowing by the side of the mountain, green surroundings, the mango trees flowering, the birds chirping in the morning, or the cool breeze from the coconut plants, beautiful sun rise/set. All these gives us the real picture of the village and you fall love in it.

Let us coming back to Akki rotti/Rice flour carrot rotti. I have used the fine rice flour,  carrots and some spices to give a good taste. 

No Onions are used in this Rice flour Carrot Rotti.

It fits into your breakfast perfectly. You can parcel them for school tiffin/snack box. It taste good even when it turns cool. It also can be eaten as dinner and snack. 

Let us see the recipe now :

Things Needed : 

Rice flour : 2 Cups

Carrots : 2

Green chilly : 1

Dry Ginger Powder : 1 Teaspoon

Coriander leaves : 2 Tablespoons

Curry Leaves : 8 to 10 or more

Coconut : Fresh and grated : 4 to 5 Tablespoons

Salt : Required 

Water : Required 

Oil : 3 to 4 Tablespoons

Method :

1. Wash and remove the outer layer (slightly) and grate carrots.

2. Wash and cut green chilly, coriander and curry leaves.

3. Grate coconut and keep it aside.

4. Take a big bowl. Add rice flour, grated carrots, cut coriander and curry leaves, green chilly.

5. Add dry ginger powder and salt. Mix all the ingredients nicely and add water carefully.

6. Prepare the dough.(like idli dough or little thicker).

7. Keep a pan on the fire and heat. Sprinkle little oil on the top and clean it out.

8. Take a handful of dough and spread it  on the tava in a circle shape.

9. Spread it in circle shape. (Spread it very thin). Keep the flame very low while spreading the dough.

10. Cook for 1 to 2 minutes  and turn the other side and cook. (low and medium flame).

11. Rice flour carrot rotti is ready to serve. Add ghee/butter on the top and serve with side dish.

12. Repeat the same with remaining dough,

Note :

Take care while preparing the dough. Do not add too much water. The dough should be little loose.It helps the dough to spread it on the pan easily. (Thicker than idli dough). Use of chilly more/less is optional. Use of onions are optional. I have not used. Reducing the flame while spreading the dough around the pan helps you to spread it evenly and thin. Adding fresh grated ginger instead of dry ginger is optional.

Time : 30 Minutes.

Serves : 3 to 4 

Gooseberry Chutney & Rice Flour Vada

Chutney is one of the side dish goes well with all the main dishes. Gooseberry chutney is one of the tasty and healthy chutney.

I have used fresh coconut, gooseberry, green chilly and salt.
Gooseberry chutney was prepared for lunch as one of the side dish. We do love to eat yummy chutney with plain rice and ghee. The taste is heavenly.
The remaining chutney was used for preparing Vade or Vada.
I have used Rice flour, gooseberry chutney and chilly powder.
Let us see the recipe Now :
Things Needed For Gooseberry Chutney:
Gooseberry : 2
Green chilly : 2
Fresh grated coconut : 1 Cup
Salt : As required
Ingh/Asafoetida : A pinch
Water : Required water
Mustard seasoning : With mustard seeds, a tsp of oil and curry leaves.

Method :

1. Wash gooseberry and cut into small pieces.
2. Grate coconut and keep it aside.
3. Fry green chilly in a drop of cooking oil.

4. Now grind coconut, green chilly, gooseberry pieces and required salt with little water.
5. Remove from the mixi jar and put it in a serving dish. Add mustard seasoning and serve.

Note :

Add fresh coconut. You can add little tamarind or lemon extract. (Optional). Add only required water while grinding. Adding more chilly is optional. You can use red chilly instead of green chilly.
Time : 10 Minutes
Serves : 2 to 3

Gooseberry Chutney -Rice Flour Vada

Things Needed :
Gooseberry chutney : 1 Small bowl
Rice flour : 1 Cup
Red chilly : 1 Teaspoon
Jeera : 1/2 Teaspoon
Salt : As required
Oil : 1 Cup

Method :
1. Take a big bowl and put rice flour, red chilly powder, jeera and salt.
2. Add gooseberry chutney and mix all the ingredients nicely.

3. Add required water and prepare thick dough.
4. Divide the dough into small ball size.

. Keep a pan on the fire and heat. Add oil and heat.
6. Take a small size of the dough and pat it on your palm.

7. Put this patted vada and fry on medium heat. Fry on both sides.
8. Remove from the oil once it turn slightly golden brown on both side.
9. Put it on a kitchen tissue and let the extra oil absorb by the tissue.

10. Serve hot " Gooseberry Rice flour Vadas " with cup of coffee.
11. Repeat the same with remaining dough.
12. The Hot Gooseberry Rice Vadas Taste best.

Note :
Do not add more water while mixing the dough. It should be thick. Fry on medium flame to get good vadas. Adding more chilly is optional. Chutney adds to the taste of the vada. No onions are used here. Use of onions are optional. Taste differ.
Time : 20 Minutes
Serves : 3 to 4