Rotti and Roti are always two different cuisines from South and North India respectively. Rotti back in home is always "Kori Rotti". Its a very famous cuisine served in Mangalore the term Kori means Chicken in the local Tulu language and Rotti means rice pancake. Me being a vegetarian never had a chance to taste this delicacy. But these Rottis are available in all "Mangalore stores" in Bangalore.
Akki Rotti With Palak
(Rice wafers with Palak)
Preparation Time: 20 min
Cooking Time : 10-15 min
2 cups white rice soaked
salt per taste
2 bunch palak cleaned
wash and soak the rice for about 4-5 hrs. Grind it into a smooth paste in the blender. add salt and make the batter little thin of dosa consistency.
mean while blanch the palak leaves in water and run under the cold water. chop finely and add to the batter.
Take a thick bottomed kadai and start mixing it till the batter forms as a single mass.
Before the batter cools completely make little bigger than the lemon sized balls and keep it aside.
if you have fresh banana leaves at home grease the same with Little amount of oil and keep the balls in the middle and close it with another greased banana leaf and press it with a manual rotti press.
(if you do not have the banana leaf grease the thick plastic/silver foil and use the same method as above if you have a press.
otherwise just use a cup or any hard thing /hand to make thin rottis.
Cook in a iron griddle till cooked nicely both the sides. you can cook the rotti like how you do the pulka.
- You can avoid the lengthy process as above by using the rice flour
- Rice flour rottis doesn't remain as soft as the above rottis.
- to the rice flour you have to add equal amount of water while kneading.