How will this taste, you might wonder, without even green chillies or ginger for flavour, but you must taste it to believe how simple rice can transform into a delicious roti when cooked perfectly and topped generously with ghee. The aroma of roasted rice will taunt your taste buds, and make you finish off a whole roti even without any accompaniments. However, the coorgi roti must be had steaming hot, right off the tava.
Coorgi Roti recipe - How to make Coorgi Roti
Method- Combine the steamed rice along with little water and blend in a mixer to a smooth paste.
- Transfer the paste into a deep bowl ,add the remaining ingredients and knead into a semi stiff dough using enough water.
- Cover and keep aside for 15 minutes.
- Divide the dough into 8 equal portions and roll each portion into a 150 mm. (6”) diameter circle using a little rice flour for rolling.
- Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it.
- Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds.
- Cook it on an open flame till it puffs up and brown spots appear on both the sides.
- Repeat with the remaining dough portions to make 7 more rotis.
- Serve immediately topped with ghee.
Nutrient values (Abbrv) per roti
Energy | 176 cal |
Protein | 3 g |
Carbohydrates | 39 g |
Fiber | 1.4 g |
Fat | 0.6 g |
Cholesterol | 0 mg |
Sodium | 1.1 mg |