Spring Onion - Akki Rotti

Spring Onions contain minerals, vitamins that have proven health benifits. They ar good for cardiovascular health. They lower the oxidation of cholesterol and reduce the risk of coronary heart disease.
Here is a recipe using Spring Onions for akki rotti instead of onions. Spring Onions akki rotti can be eaten for breakfast, as snack or for dinner too. Not much of masala or chilly is used here and it will be good for kids and elderly too.
Things needed;
Spring Onions: 2 to 3 cups. (2 small bundles)
Rice Powder: 2 cups
Green chilly: 1
Coconut: 1/2 Cup
Salt: to taste
Coriander leaves: 3 to 4 Table spoons
Curry leaves: 6 to 8 leaves
Ginger : 1 Table spoon
Oil:  4 to 5 Table spoons.
Water : Required
Method :
1. Wash and cut spring onions, curry leaves, coriander leaves into small pieces. Grate coconut and ginger and cut green chilly and keep it aside.

2.  Take a big bowl and mix rice powder, cut spring onions, coriander leaves and curry leaves. Add grated coconut and ginger to the mixture.
3. Add salt and cut green chilly to the mixture.
4. Boil a cup of water and pour it to the mixture and leave it for 5 minutes.
5. Now mix all the ingredients together adding required water and let this dough mixture to be little loose.

6. Keep a bowl of plain water next to the rotti dough bowl.

7. Keep a pan on the fire and heat. Sprinkle oil and wet your hands with plain water and take a handful of rotti dough and spread it nicely in a dosa shape. You can dip your hands in the water and spread the rotti in thinner way.

8. Sprinkle one tea spoon of oil on the top of akki rotti and cover the lid. Cook for 1 to 2 minutes and turn the other side of the rotti and cook that sdie for 1 minute.

9. Serve this hot akki rotti with a spoon of ghee or butter with any chutney you prepared or with chutney pudi or pickle.

Note:  Mix the dough with required water so that it will be easy to spread. Adding boiling water to the mixture will help the Rotti to be soft.
Keep a low flame when you are spreading the dough on the tava.  It helps you to spread the dough nicely. Or else keep two pans and after cooking rotti you wash the tava and then spread the dough and keep on the fire to cook rotti. Onions or any vegetables like carrots, cucumber or leaves like palak , methi or Dil also can be added to this mixture.
Time : 40 to 50 minutes.
Serves: 3 to 4

Kodubale

Kodubale is a fried item and it can be enjoyed with tea or coffee or you can munch this fried crispy piece any time of the day. Kodubale can be prepared in many ways. Here is a easy recipe that you will be loved to prepare Kodubale. This Kodubale is crispy and all age group will like it I am sure. Kodubale can be served as starter in the party too.
Things Needed:
Rice Powder: 3 Cups
Roasted Chenna (Huri Kadale):3/4 cup
Red Chilly Powder: 2 Tea spoons
Butter:  2 Tablespoons
Jeera: 1 Table spoons
Salt: to taste
Ingh : a pinch
Oil : 2 Cups\

Method: 
1. Dry roast rice powder for 2 to 3 minutes on low flame.
2. Dry grind Huri kadale into powder and keep it aside.
3. Now take a big bowl and put rice powder, roasted chenna, chilly powder, jeera salt and ingh.
4. Add butter to the rice mixture and mix it nicely.
5. Add required water little by little and prepare dough. (Thicker than chapati dough consistency)

6. Now take a small portion of dough and prepare thread shape by fingers and join the ends and make like a circle.

7. Keep a pan on the fire. Put oil and heat. When the oil is hot put the ready kodubales in the oil and deep fry them on low flame.
8. Fry them on both side and remove from the oil and put it on a tissue or plain kitchen roll. It helps to obserb extra oil.
9. Repeat the same with the rest of the dough. 5 to 6 kodubales can be fried at times.
10. Serve hot kodubale or store these kodubale in an airtight jar and use it during the tea time. You can even pack these Kodubales to your kid's lunch box

Note; Remember this frying process should be done on low flame to get the crisp kodubale.  You can also add sesame seeds instead of jeera. Dry roasted rice powder should be cooled and then mixed with other ingrediends. You can also add hot oil ( 3 Table spoons ) instead of butter. But added butter kodubale taste better and will be crispy for sure.
Time : 40 to 50 minutes.
30 to 40 small kodubales can be done.