Ubbu Rotti - Rice flour roties

Where was I all these days? Well I was right at home and at office but too tied up with lots of work and expectations. Well, the last month - Shravana masa as we call it will generally be quite hectic with me, with all those poojas and festivals. Though there were quite many special dishes cooked, I didn’t have any energy or enthu to click and blog. So just stayed back from blogging. Now here I am, back in full swing!

Coming to today’s dish, we have what we call Ubbu rotti - a roti made of rice flour, which just puffs up like poori when making, and is very soft and melts in your mouth. Not very difficult to make, though requires a little more time than the usual chapathis or so, but its really worth a try.This tastes great with some chutney, vegetable palya, esp any side dish made of brinjal/eggplant. The side dish recipe will soon follow.

Ubbu Rotti

Preparation time : 20 min Cooking time : 20 min Makes : 8-10 Ingredients: Rice flour - 1 ½ cups + for dusting Water - 3 cups Salt - ½ tsp, or as per taste Cooking Oil - 2 tsp Method: • In a heavy bottomed pan, boil water by adding salt and a few drops of oil • Once water starts boiling, add rice flour and let it remain for 10 minutes on medium low flame • At the end of 10 minutes, take a strong ladle and continuously stir, avoiding lumps • Cook for a couple of minutes more. The resulting dough should be similar to that of papad dough - soft, but non sticky • Let it cool for a couple of minutes so that it can be handled • Divide the dough into 3-4 parts and knead it well, smearing a few drops of oil. See tips and tricks below for easier ways. • Once the dough is kneaded well into a soft but firm dough, take big small lemon sized balls and roll it using rolling pin like a chapatti/roti. Use a little amount of rice flour if it feels sticky • Heat a griddle on high flame and cook the rolled rotti on both sides by flipping. Ensure not to brown the rotti. Appearance of light brownish spots indicates that it is done. • Repeat the same with rest of the dough • Serve hot with some palya/gojju/chutney Tips n Tricks: • To avoid your palms getting burnt while kneading the hot dough, fill it in thick polythene and cover it in a towel / thick cloth and knead it over it. This way a smooth and soft dough will be ready in a jiffy • It is easy to knead the dough when hot rather than juggling it when it gets colder • Knead it, make into balls before you start rolling. This saves time and effort, and it gets easier to roll and then cook simultaneously • The better you knead, the easier it is to roll. If the dough is not kneaded well, while rolling the rottis start cracking and gets difficult to handle Variations: • The same can be prepared with fine soji or maida instead of rice flour. But the one with rice flour is a far healthier one.