Posts Tagged ‘Brown rice rottis’

Brown rice rottis

Thursday, September 2nd, 2010

One of the easiest and quick snack in the evenings (or even breakfast) is Akki rotti (rice flour rottis), very famous in Bangalore. Back home in Tamilnadu we call it as arisi rotti. My mom made it as a quick after school snack when I was a kid. This year when I had time to roam around Bangalore, I was surprised to see the demand for these rottis in AS Iyengar stores in Jaynagar. People were standing in a queue and ordering anywhere between 12-50 rottis. The ones sold in the shop are paper thin, and as crunchy as a masala dosa, served with a coconut chutney, these are favorites of almost everyone. This is the favorite breakfast of N’s grandmother too!

Couple of days ago, I cooked brown rice to make some fried rice and had a cup of cooked rice left over and staring at me. I know for sure it I stored it in the fridge, its going to stay there for 2-3 days and then go to the bin. Instead, I just thought of using the rice in rottis.

Usually, rice flour is cooked in boiling water and then made as rottis. Since the rice is already cooked, I just mashed it in the blender and made rottis like the regular ones.

Ingredients: (Makes 6 rottis)
Cooked Brown rice- 1 cup
Salt to taste
Chopped onions- 1/4 cup
Chopped green chilies- 1 tbsp
Chopped coriander leaves (cilantro)- 2 tbsp
Chopped Ginger- 1/2 tsp
Regular rice flour- 1 tsp

For tempering:
Oil- 1/2 tsp
Mustard seeds- 1/2 tsp
Hing- 1 pinch
Curry leaves- 1 or 2

Method:

Pulse the cooked rice in the blender so that it gets to the consistency of a paste, but not like baby food. Add chopped onions, ginger, green chilies, salt and cilantro.

Heat oil in a pan and add hing and mustard seeds, when they splutter, add curry leaves and add this tempering to the mashed rice.

Mix all the ingredients well. If the mixture is too mushy, add a tea spoon of rice flour to bind them well.

Heat a frying pan and add a couple of drops of oil.

Keep a bowl of water handy.

Make a lemon size ball of the rice mixture. Place the ball on the pan. Dip your fingers in the water and quickly pat the ball into a round shape, almost like a crepe. Make sure that you do not make the rottis too thin, as it will be tough to flip them and your fingers will get in touch with the pan if the rotti is too thin!

(Alternatively you can make rottis in a ziplock bag/plantain leaf and transfer it to the pan, like how we make vadais)

Keep the flame on medium-low and let it cook slowly. If you need oil, you can add it on the sides like we do for dosa. Do not keep moving it or turning it, once it is ready to turn (after 2-3 minutes on the first side), gently flip it to the second side and cook it for another 2 minutes till both sides are golden brown.

Transfer to a plate and serve it with any chutney, or with pickles. It actually tastes good on its own!

Note: You can make the rottis thick like cutlets or thin like dosas. Tempering is optional.

This brown rice rotti is on its way to Priya’s Only Low oil/Low calorie event , started by Pari.

Nutritional information for Brown Basmati can be found here and here and from whole foods, here.