Breakfast, on most weekdays for me, is something quick and easy. I do try and make it as nutritious and protein packed as I can so that we have a healthy start to the day. It is on weekends that I am really able to try out elaborate dishes that sometimes also double up as brunch. This rava rotti, though not an elaborate recipe by itself, does require some time, mostly because the dough needs to rest for a while. Packed with vegetables, this is quite a filling meal by itself, or paired with any simple chutney. I had it for the first time at a friend's house and it is there that I learned that this is a traditional dish from Karnataka.
What you need:
Rava/Sooji/semolina - 2 cups
What you need:
Rava/Sooji/semolina - 2 cups
Carrot - 1, grated
Cucumber - 1, skinned and grated
Spinach - 1/4 cup, chopped fine
Onion - 1/4 cup, chopped fine
Green chilli - 3, minced
Coriander and curry leaves - a little, chopped fine
Oil - 1 tbsp
Water
Salt
Take the all the vegetables in a large bowl. Mix in the rava and salt. Add water, a little at a time and knead into a loose dough. Mix in 1 tbsp. of oil. Cover and leave aside for at least an hour, but if possible, for 3-4 hours. If the dough is not loose after the resting period, add some more water and knead again.
Take a banana leaf or any oiled surface to which the dough will not stick. Pinch out a large golf ball sized piece of dough. Place this on the oiled surface and pat into as large a circle as you can without tearing it. Turn this over onto a hot tawa. After a few seconds, peel off the banana leaf. Since I do not have access to fresh banana leaves, I used a special type of paper called holige paper, which is non-stick in nature and can be turned on to a hot surface without burning. Spoon some oil over the rotti and on the sides. Flip over and cook the other side as well. The rotti is done when the color changes from white to a creamish yellow shade and both sides have brown spots.
This is best eaten hot. It can be eaten as is or with peanut or coconut chutney or pickle.
Note:
- The addition of cucumber makes the rotti soft. If you do not add it, the rotti will turn brittle.
- It is important to rest the dough for at least an hour. The longer you let it rest, the softer your rottis will be.
- Any other greens of your choice can be added.
15 comments:
I enjoy these rottis that we make, makes it so wholesome and healthy!..so good to read the recipe.
Its been ages i have this rotti, simply love this fabulous rava rotti with spicy chutneys, inviting.
Never tried roti with rava before, sounds interesting!! Adding veggies into it makes it more healthy!!! Well made !!!
Love to have these rotis anytime .
An interesting kind rotti Jayashree. The method is similar to the dhebras Gujaratis make.
Lovely colorful roti.We make similar pancakes which are a hit. will try this version soon.
Rava rotti is new to me. With all the veggies that went in, I must make a filling brunch. A wholesome brunch for the weekend.
I've made something similar to this dish, a telugana recipe. This one looks similar to that. Nice one and healthy too. Jayanthi (www.sizzlingveggies.com)
I have never heard of suzi roti, it looks really healthy and tasty.
That is a very interesting way to make rava rotte. It looks so colorful with all the veggies. Such a delicious way to start a day!!
Good one. I have made rice rotti, jowar rotti etc but didn't try this rava rotti. Bookmarked to try.
This has been on my to-do list for a long time. These Rottis look very delicious!
I just recently tried akki roti and this is such an interesting one with rava. This will be great for breakfast!
Looks very colorful! i have never tried rava rotti, looks like a perfect dish for lazy weekends!
love all the veggies in this roti - delicious!
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