Ras Rotli

BM # 15   Day 6

During summers a Gujju home must serve aam ras for lunch..A chilled bowl of this ras is welcome anytime, but Gujrati's have it along with their meal.It has to be either Ras Rotli or Ras Puri,along with the other vegetables ,daals..etc..etc…I love these special rotis they make,they are paper thin and smeared lavishly with ghee.Making roti is a everyday feature for all of us here in India..but this particular roti…it is mind blowing and you will see the children(then I must include myself) jumping on them..4-5 chapatis is no big deal!!

The ras too will taste different in a Gujju home..why?...well a particular combination of mangoes is used..and a particular ratio…ok…I wont waste too much time in the introduction let me get on to the recipe...


Ras / Mango puree'
6.........….payari mango
4..........…kesar mango
Yes the ratio is 60;40
But if you don’t get these mangoes its perfectly ok..use what you get and check the sweetness.
The traditional way to make ras is by pressing the mangoes and then rubbing them between your palms to make it soft.(Does’nt it remind you of your childhood days.)
Cut the top.
Remove pulp.
At this point DON’T throw the skins and seed (I shall give you the recipe for mango curry in a further post).
Once done strain the pulp,if you find it very thick add some water.
With these two varieties of mangoes no sugar is required.
Chill the ras.

Rotli
Dough for chapatti.
Make 2 small balls of dough.
Roll in circular motion,forming discs..the size of a saucer.

Apply ghee on disc 1 and sprinkle rice flour.

Top with disc 2 

Press lightly.
Roll with a thin rolling pin in a circular motion till a thin roti is formed.
Roast on a heated gridle.Turn it around once.that's it.
No blisters.
Remove.Flip it open .


Apply ghee on both the rotis.

Stack all the rotis and wrap them in a warm napkin or foil.
They stay good till next day.



I served these rotlis in the Seasonal Gujrati Thaali

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