Mixed flour Spicy Chapati

It is just boring to eat the same food. I think you all agree with me. It should be bit different and should be on healthy side. That is my opinion and I do follow. It turns me in to do bit experiments, twists, changes and it is one of the best hobby for me now.
Mixed flour Spicy Chapati is ready to serve.

Here I have tried spicy chapati using wheat flour, rice flour, besan and chiroti rava. I have used curd and some simple spices.
Let us see the recipe Now :

Things Needed :

Wheat flour  : 2 Cups
Rice flour : 2 Tablespoons
Besan/Channa flour : 1 Tablespoon
Chiroti Rava : 1 Tablespoon
Ghee : 1 Tablespoon
Curd : 1/2 Cup
Jeera /Cumin Seeds powder : 1/2 Teaspoon
Chilly Powder : 1/2 Teaspoon
Garam Masala Powder : 1/2 Teaspoon
Pepper powder : 1/4 Teaspoon
Salt : As required
Oil : 2 to 3 Tablespoons

Method :

1. Take a big bowl and add all the flours,salt and spices. Add curd.
2. Mix it nicely and prepare dough. Kneed the dough nicely.

3. Divide the dough into small portions.
4. Take a small portion of the dough and roll it as chapati. (Dip the ball size dough in dry wheat flour just before rolling).

5. Keep a tava/pan on the fire and heat. Put the rolled spicy chapati and cook on both sides.
6.At first do not add oil. Press it with the spatula on the sides of chapati. It fluffs up. Add little oil now.
7. Turn the other side and cook for 10 to 20 seconds..

8. Sprinkle some oil on the top of the chapati while it is cooking.

9. Mixed flour chapati is ready to serve. Serve it with the side dish you  have prepared.

10 We had it with basale/malabar leaves and kesu/colocasia  huli/sambar and Amaranth leaves dry curry.

Note : 

Mix the flour nicely with ghee and then add curd. Mix it well and if need add water.  Be careful while adding the curd. Adding more/less ghee is optional. Adding oil instead of ghee is optional. Adding more spice is optional. You can use your choice of brand. I have used MTR and Mayya's spice powders. I feel it fits into our taste bud and also its healthy. The dough should be soft.
Time : 30 Minutes
Serves : 8 to 9 Chapatis can be prepared. ( It depends on the size of the chapati).

Undalika ( Small Rice Roundels )

Undalika is a Kannada name for this food and I prefer to call the same. This is one of the favourite dish of many in Dakshina Kannada/South Canara/Malenadu.

Undalika is mostly prepared during the rainy seasonason. The hot roundels are just tossed with mustard seeds using coconut oil and it is one of the healthy food because it is steamed. Since it is in round shape we call as Undalika. Unde means round.
I Have used raw rice and simple spices like mustard seeds. This can be eaten as they are OR it can be dipped in thick coconut curry.
Most of the dishes are prepared using the rice in South Canara. Whether it is idli, dosa, appa, kadabu, Halubai, rice pudding including payasam. The reason may be South Canara Region people used to grow lots of paddy.( I should use the word " once upon a time" because it has to be told as stories to our kids the charm has gone and you rarely see paddy fields now a days). The rice production was more and the people of the house used the most of the rice grown in their field. The weather condition of that place is also helped and adjusted to consume rice. Rice is full of fiber and easy to digest too. And lots of rains used to pour down, which help the people to grow rice. But now a days growing rice is Nil. The rains have disappear, the people to work on field reduced and lot of things have changed. It is very saddening to see the other side of incline of Agriculture. hmmmm. The days are not very far that , we may have to import rice in very near future for the growing population.
Coming back to " Undalika" the rice roundels are very yummy and tummy filling.
Udupi Special " Undalika "
Let us see the recipe Now :

Things Needed :

Raw Rice : 2 Cups
Coconut : fresh grated : 1 Cup
Salt : As required
For Seasoning :
Coconut Oil : 1 Tablespoon
Mustard Seeds : 1/2 Teaspoon
Green chilly : 2
Curry Leaves : 8 to 10
Fresh coconut gratings : 2 to 3 Tablespoons
Curry Leaves : 1 Tablespoon

Method:

1. Wash and soak rice for 2 to 3 hours.
2. Grate coconut and keep it aside.

3. Drain the water from soaked rice and grind rice and 2 to 3 tablespoons of fresh grated coconut.

4. Grind it as ravaa (semolina, coarsely) consistency. Remove it from mixi jar and add salt.
5. Add 1 cup of water and keep it on the fire. Stir it nicely till it gets thick consistency.

6. Now put off the fire and let the rice flour get bit cool.
7. Kneed it well and take a small portion and turn them as small balls. (The size can be very small/small).

8. Arrange these rice balls in a small bowl. Keep it in pressure cooker /or idli cooker and cook for 20 to 25 minutes.

9. Remove it from the cooker.
10. Keep a pan on the fire and heat. Add coconut oil, mustard seeds and urid dal. Let mustard splutter.
11. Add cut green chilly and curry leaves. Fry for a few seconds.

12. Add steamed rice roundels. Mix it well and add coconut on the top.

13. Add curry leaves and shift it to the serving dish.
14. Serve with any side dish you have prepared. We had it with coconut chutney.

Note :

Do not so much water while grinding rice. You can use boiled rice instead of raw rice. Adding a bit of jaggery adds to the taste. Use of any cooking oil is optional. Adding more/less coconut is optional.
Grind the rice in rava consistency. It taste nice when turns cool also. Adding little jaggery is optional.
Time : 20 to 25 Minutes.
Serves : 3 to 4 .