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Monday, 14 December 2015

Akki Rotti with Baingan Masala


INGREDIENTS FOR AKKI ROTTI:
1 cup rice flour + for dusting
1 cup water + 2 tblsp
1/2 tsp oil
Salt to taste
PROCEDURE:

  • Put 1 cup and 2 tblsp water in a pan and bring it to boil on a high flame
  • Reduce the flame and gradually  add the rice flour stirring constantly ,to prevent forming lumps
  • When it is mixed properly and becomes a lump turn off the gas and keep covered for 5 mins
  • When it is slightly warm ,grese your hands and knead well till you get a soft and pliable dough
  • If the dough is stiff then wet your hands and knead the dough (dont add water)
  • Devide into equal portions andmake balls
  • Roll each ball into a roti and cokk it on hot tava like chapati on a medium flame
  • Cook both the sides and serve hot with any chutney or curry!!
INGREDIENTS FOR BAINGAN MASALA:
10 nos of small sized brinjals
For the masala:
2 medium onions
2 1/2 tsp red chilli pdr
1/2 tsp vangi bhaat pdr(optional)
1/2 tsp tamarind paste or amchur pdr
Salt to taste

FOR THE TEMPERING:
4 tsp oil
1 tsp mustard
2 tsp urad dal
1 sprig of curry leaf

PROCEDURE:
  • wash and cut the stem of brinjals
  • Make a slit and put them in salt water
  • Mix the masala ingredients and stuff the brinjals
  • In a kadai heat oil and add the tempering ingredients and fry for 2 mins
  • Add the stuffed brinjals and keep covered till it is cooked
  • Add lil water if needed
  • Serve hot with any roti!!



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