Menthya soppina balida rotti is the result of an attempt at preparing morning breakfast with a very reluctant mind set to enter the kitchen yet with a challenge to churn out some thing that could fit the bill of a good /healthy/ sumptuous breakfast. If you donot believe here is how it started. I had rice flour which I could use to make rotti, yet no patience to prepare tattida rotti bandli rotti or ubbu rotti. I had fresh methi green which I wanted to use. I had coconut but did not want to make chutney feeling lazy. I believe in fortifying food using nourishing and health boosting ingredients keeping in mind taste, texture and ease. So I decided to bring all the available ingredients together with least effort ( read lazy, reluctant) and make it into a rotti. Creative stress played the trick. I had a eureka moment and result was a really really tasty, lip smacking menthya rotti - flavourful, addictive and very healthy.
A little background about akki rotti as it is prepared here in Karnataka -
Akki rotti is a very popular breakfast dish in Karnataka. Akki rotti takes different avatars such as bandli rotti (prepared in a kadai/wok), tattida rotti (patted on a banana leaf and roasted on a tava/skillet), ubbu rotti, the one which puffs up, and balida rotti, a rotti that is prepared by smearing on a hot skillet.
My mother never used to prepare balida rotti so I had never heard of it till I visited a relative in Tumkur a town close to Bangalore. I would watch in awe as this lady made hot rottis and served the same with bitter gourd gojju and ghee. It was heavenly. I incubated the desire to prepare this variant of the rotti ever since and I literally felt triumphant the first time I prepared this and got the nod of my MIL.
Difficulty - moderate, rotti making skill comes with practicePreparation time - 30 minutes
Cooking time - 5 - 7 minutes for each rotti
Yield - 8 - 10 rottis ( 10 inch dia)
- Rice flour - 400 gms
- Methi greens - 1 big bunch
- Green chillies - 4 as per taste
- Grated coconut - 1 big cup
- Asafoetida - 1 generous pinch
- Salt to taste
- Oil to drizzle on the rottis
- Clean, wash and drain water from the greens
- Grate coconut
- Chop the greens and chillies finely ( I use mechanical veggy chopper )
- In a broad bowl/ basin place rice flour, chopped greens, grated coconut, salt and mix thoroughly. Add water slowly and prepare a dough that is sticky and wet (not firm) and leave it for 10 minutes.
- Heat a skillet, sprinkle water to check if the skillet is hot and maintain low heat.
- Drizzle oil on the skillet and place a tennis ball sized dough on the skillet, pat it with fingers and start spreading the dough in a circle by sprinkling water as and when required. take care to see that the thickness is uniform throughout the rotti.
- Drizzle oil and cook the rotti covered with a lid
- Check for roasting, the colour should be golden brown.
- Remove the rotti from he skillet and serve it hot with ghee/ pickle/ chutney pudi.
- Repeat the process for rest of the dough.
- This rotti can be prepared with chiroti sooji (semolina), red rice flour, little millet flour
- Dil can be used in the place of methi greens
- Sprinkling water will aid in sreading the dough while making rottis
- Practice will result in better rottis