Akki Rotti / Arisi maavu rotti.

This is a traditional dish. It is quite simple with less ingredients.

Ingredients:

Rice flour - 2 cups

Coconut scrapped - 3/4 cup

Onion - 1.5 cup ( finely chopped)

Green chilli - 1 tbsp (finely chopped)

Ginger - 1 tsp (finely chopped)

Carrot - as required 

Coriander leaves - 2 tbsp

Salt as required 

Oil as required 

Water as required 

 

Method:

Mix all the ingredients except water.

Combine everything evenly.

Now add water little by little and make a soft dough. 

 

Take a banana leaf or a plastic sheet. Apply oil.

 

Make small balls of the dough and flatten it on the banana leaf.

 

Heat a tawa. Apply some oil on the tawa. Once the tawa is hot, flip the rotti over it. 

 

Cook on both sides. If you want it soft then cook covered. 

If you want it crispy then cook it on open tawa.

 

Serve hot with any spicy chutney.

Red Chilli Garlic Sauce

This is a sauce or paste that you can use in any veg or non veg cooking. This will add an extra flavor to the dish.

This is traditionally used in many kongu style non veg preparations.

 

Ingredients:

Red chilli - 10 - 12 nos 

Garlic - 10 - 12 cloves

Salt as required 

Oil - 1 tbsp ( preferably til oil)

Turmeric - 1/4 tsp

Method:

In a small pan add 1 cup water and bring to boil.

Once the water start to boil, add the red chilies.

 

Once it become soft, switch off and allow it to cool.

Discard the water.

In a mixer blender, add the chilli, garlic and some salt.

 

Grind it to a fine paste. Adding salt while grinding will help it to become fine paste.

In a kadai, add oil. Use oil generously as it will help to preserve the paste.

 

Once the oil is hot, add the paste and turmeric powder.

 

Cook for one minute. Since the chilli has been already cooked, it is not necessary to cook for a long time.

Chilli paste is ready.