I always prefer perfect fluffy rice. But due to some issues with the gasket,I ended up with lot of cooked mushy rice. It was neither palatable nor appetizing. Hence, I decided to convert it into rehash dishes. The go-to dish that comes to my mind is sandige or fryums. I reserved a portion of cooked rice for preparing fryums and preserved the remaining for preparing pongal and rotis. I will be posting the recipes of other two recipes soon. The roti was indeed soft,crispy and the flavour was akin to akki roti.
INGREDIENTS :
COOKED RICE- 2 CUPS
RICE FLOUR- 2 TBSP
WHEAT FLOUR- 1 TBSP
GINGER GREEN CHILLI PASTE- 1 TSP
CUMIN SEEDS- 1 TSP
FENNEL POWDER- 1TSP
SALT TO TASTE
PROCEDURE :
1. In a mixer jar,transfer the left over rice,along with salt, wheat flour and rice flour and run it for minute and stop in between and then run the mixie. This method ensures that that the mixer jar doesn't get stuck.
2. Don't add water,else the batter will turn watery.
3. Transfer the ground paste to a vessel and add ginger green chilli paste,cumin seeds,fennel powder and mix well.
4. If you find the batter is loose,then dust some more flour to make it firm.
5. Divide the dough into equal size balls and keep it aside.
6. Apply oil on the griddle and flatten the ball and spread it till its thin . Take care not to tear it.
7. Now heat the griddle and drizzle oil on the surface and sides
8.Heat till brown spots appear on the surface. Flip it to other side and cook till the rotis turn crisp.
9.
While preparing the second roti,you can flatten the rotis on a greased
banana leaf or butter paper and transfer the same to a hot griddle.
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