Monday, July 22, 2013

Coorgi Roti / Rice Roti





Recently when I made chauli dhokli, I used wheat flour dumplings in the veggie. Since the veggie had wheat flour I did not want to serve it with regular chapatis, so I served these with Coorgi rotis. These are made from cooked rice, which is blended and the kneaded with rice flour.If the puree is soft, you may need more flour to get the perfect dough to roll..These are normally made with just a little salt, but I added some green chilly and coriander leaves, which made them little spicier.



1 cup cooked boiled rice
1¼ cups rice flour (this can vary )
Fresh green coriander leaves
2 green chilly, finely chopped
Puree the cooked rice in a blender.
Add salt, coriander and green chillies.
Add rice flour and knead into a dough.
Cover with a damp cloth and keep aside for 15 minutes.
Pinch out balls and roll into chapatis.
Cook on a griddle .
You could smear ghee on them or can fry these on the griddle itself, making these into parathas.


These are off for weekend Cooking where Valli and Champa join me every Monday.

























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4 comments:

  1. As I had said, these rotis are so pretty to look at and eat as well..:)

    ReplyDelete
  2. roti looks super soft and yummy :)

    ReplyDelete