Showing posts with label rice flour. Show all posts
Showing posts with label rice flour. Show all posts

Thursday, February 13, 2020

Cucumber - Akki Rotti

Akki Rotti /rice rotti is good food for dinner or breakfast. This is the plain rice rotti turned as spicy cucumber rice rotti. It is good for health easily digestive and yummy to eat.


I have used a cup of cucumber chutney which I prepared in the morning for breakfast to have it with dose.
I have used that cucumber chutney, rice flour, 1/2  cup of boiling water and salt.

Let us see some benefits of Cucumber in our diet.

Cucumber is filled with nutrients, vitamins, minerals and healthy properties. They are good water content vegetable. It is low in calories with healthy benefits. It is good for digestion and it helps to lower the blood sugar levels. Good for skin and hair. Cucumber has good source of fiber and good for people who suffer from constipation. It has good amount of antioxidant properties. Eating cucumber is good for people who follow diet food.

How to prepare Cucumber Chutney?

Grind a cup of fresh grated coconut, 1 cucumber, 2 green chilly. Shift the ground chutney to a bowl and add half cup of curd. Add salt and mix it well. No Need to add water while grinding. Season with mustard seeds and ingh/Asafoetida. Cucumber chutney is ready to serve.

No Onion or No Garlic is added to "Cucumber Akki Rotti".

Things Needed :

Rice flour :  3 Cups
Cucumber Chutney : 1 Cup
Boiling water : 1/2 Cup
Ghee : 2 Tablespoons
Normal Water : Required water quantity.
Salt : A little

Method :

1. Take a big bowl and add rice flour and 1/2 cup of boiling water. Leave it for 5 minutes.


2. Add cucumber chutney and mix it well.

3. Add required normal water and prepare the dough.(It should be soft).

4. Divide the dough into small portions. Keep 1/2 cup of dry rice flour in a bowl.

5. Now take a small portion of the dough and dip in dry flour.

6. Roll as chapati. (Do not put any pressure while rolling chapati).

7. Keep a pan on the fire and heat. Put rolled akki rotti and cook on medium flame.

8. Press rotti with a small clean kerchief or cloth so that it puffs up.

9. Flip the other side and cook.

10 Take out from the tava once it is cooked, add little ghee and serve hot spicy akki rotti with choice of your side dish.

11. Repeat the same and prepare the remaining rotti.

12. We had this with Vegetable Kootu.

Note :

Do not make the dough very watery. You will not be able to roll rotti. Adding the dough in dry flour helps the rotti to be rolled well. Do not put weight while rolling rotti. It might tear.
Adding hot boiling water helps the rotti to be soft. Just add 1/2 cup, cover the flour and leave it for 5 minutes. Then mix the flour nicely by adding cucumber chutney and required water.
Pressing rotti while cooking will help to fluff the roti. No need to put the rotti directly on fire.
Do not add any oil or ghee while cooking rotti.
Time : 30 Minutes.
Serves : 12 Rotis can be prepared.

Cucumber Chutney :


Sunday, September 1, 2019

Rice Flour - Moong - Urid chakkuli

Chakkuli ..chakkuli yummy yummy chakkuli. Crispy Chakkuli, Crunchy Chakkuli .



Oh, chakli, chakkuli, muruku, is one of the fried fritters from Karnata since ages. We have read about the pregnant women wants to have chakkuli, the kid wants chakli in her snack box, when the son in law arrive, there will be loads of snack but he likes chakli very much. We want to pack chakkuli while travelling to touring, picnic or even International visit, where son or the daughter waiting to see what all snacks are sneaked and traveled so far.
I am writing all this above because Chakkuli has so much importance in our Indian culture. For Gokulastami /Shree Krishna Janmastami we prepare chakkulis, Ganesha Festivals we do prepare and How can we forget our Deepavali, festival of life has to be have chakkuli. It is easy to prepare and pack, yummy to have and it has a long shelf life.
In Olden days or the days gone, chakkuli used to prepared with using urid dal and rice flower only. Days have gone and so much experiments, different ingredients also used for making chakkuli. Rava chakkuli, Same /little millet chakkuli, palak chakkuli, potato chakkuli, cashews chakkuli, Aval/Poha chakkuli, ragi chakkuli, jolada chakkuli, so the list goes on.
For the festival I have tried here one of the yummy chakkuli recipe and I am sure you too will surely like it, prepare it and enjoy it. It is soft, crispy, crunchy and of course easy.


Just remember you do not use much of roasted chenna, only 2 tablespoons.
I have used rice flour, cooked moong, urid dal, sesame seeds, roasted chenna, little jeera and butter.
The butter also should be minimum or chakkuli might absorb more oil while frying.
No need to roast any thing. Just cook dals separately and then mix it nicely.


Here is the recipe :

Ingredients :

Fine Rice Flour :  3 1/2 to 4 Cups
Urid dal : 1/2 Cup
Moong dal : Little less than 1/2 cup. 2 to 3 Tablespoons
Roasted Chenna /Huri Kadale /Pottu Kadale : 2 Tablespoons
Butter : 2 Tablespoons
Red chilly Powder : 1 Teaspoon
Jeera : 1 Teaspoon
Sesame Seeds : 1 Tablespoon
Oil : 2 Cups (To Fry)
Salt : As Required
Chakli Mould

Method :


1. Wash and cook urid dal and moong dal separately with required water. (Pressure cook).
Let it cool.

2. Dry grind Roasted Chenna / Huri Kadale / Pottu Kadale and keep it aside.
3. Put cooked dals in a big bowl. Smash it nicely. Add salt, rice flour, jeera, sesame seeds, chilly powder and butter.


4. Add dry ground Roasted Chenna and mix all the ingredients nicely.
5. Now add required water and prepare chakli dough. (Add water little by little).


6. Divide the dough into small portions.
7. Take a handful of dough and insert it inside the chakli mould.


8. Press the chakli on the clean cloth.


9. Keep Oil on the fire and heat.


10. Fry chakli in hot oil on medium flame. Fry on both sides.
11. Remove from the hot oil and put it on a kitchen tissue.


12. Repeat the same with remaining dough and prepare the remaining chakkuli.
13. Keep it in a big bowl and let it cool.


14. Store crispy chakkuli in a airtight box or bottle.


15. Serve with a cup of coffee/tea/juice anything of your choice.

Note :

Remember the chakkuli will be so soft while preparing./pressing. Do it carefully or it might break while leaving in oil.
Moong dal adds to the taste. You can dry roast a little and then use it. I have not done it. Let the moong be lesser than urid dal. Adding roasted chenna is optional. Adding hot oil (2 to 3 tbs), instead of butter is optional. Keeping more oil for frying is optional. Adding  more red chilly is optional.
Time 40 to 60 minutes.
Serves : As per your desire
Shelf life : Nearly 2 Weeks.

Thursday, August 8, 2019

Crispy Nippattu

Crispy Nippattu is a fried dish. Nippattu / Rice fritters are very famous crunchy fried dish. We can munch it at any time of the day. It is nice to have with a cup of coffee or tea or Juice.


These crispy Nippattu has little Millet flour and chiroti rava /thin variety of rava in it.
I have used rice flour, chenna /hurikadale /pottu kadale, millet flour, chilly powder, jeera, ingh and little rava/semolina in it.
I tried this fried fritters and it was really yummy. Some people do not like very crispy and they want the bite to be bit hard too. I thing Millet flour adds the crunchiness and the bit hardness to Nippattu.
Mr. Sadashiva Mailankody has put up this recipe and as usual I tried this Nippattu since it is a fried dish. I am very much love the varieties of fried dishes.
No Onion or No Garlic is used in this Nippattu.

Things Needed :

Rice flour : 2 1/2  Cups
Jola/Millet flour : 1/2 Cup
Putani/chenna /Huri Kadale : 1/3 cup
Butter : 2 Tablespoons
Salt : As required
Chilli Powder : 1 1/2 Teaspoon
Jeera /Cumin seeds : 1 Teaspoon
Sesame seeds : 1 Tablespoon
Oil : 1 1/2 Cup

Method :

1. Dry roast rice flour for 2 to 3 minutes. Let it cool
2. Add millet /Jola flour .
3. Dry grind chenna /putani and add it to rice flour.
4. Now add butter, red chilly powder, salt, sesame seeds, jeera and little ingh.


5. Mix all the ingredients nicely and add required water and prepare the dough.


5. Kneed the dough well and divide them into small portions.
6.Take a butter paper or put little oil on your palm.
7. Take a small portion of the dough and spread it slightly and make small pooris

.
 8. Keep a frying pan and put oil. Heat and let it got hot.
9. Put the small puri in hot oil. lower the flame and fry on low and medium flame.


10. At time you can fry 3 to 4 puris. Fry on both sides and remove it from the pan.


11. Put it on the kitchen tissue. Repeat the same and prepare all the Nippattu.


12. Now let it get cool. Put them in a air tight bottle or box.
13. Serve it with a cup of coffee /tea/juice.


14. Munch at any time you want to.

Note :

Frying on low flame helps the Nippattu to get crispy. You can use hot oil instead of butter.
Do not add much oil. It might get broken in to pieces while frying.
Adding more chilly is optional. Do not add more Huri Kadale /putani/roasted chenna. Nippattu dough turns very soft and you might not get the round shape.It might absorb more oil.
Time : 40 Minutes.
Serves : 20 to 25 Nippattu.


Friday, July 5, 2019

Ragi - Rice flour Pulka / Chapati

ರಾಗಿ ತಿಂದವ ನಿರೋಗಿ 
The one who eats Ragi /Finger Millet stays healthy and hale. ( Strong and healthy).


Pulka is a type of Indian bread normally done in wheat flour. It is oil free. Basically cooked on charcole. These days they do cook on gas stove burner. It turns fluffy and soft and good to eat.
I have used Finger Millet /Ragi flour and very little quantity of rice flour. It is soft and fluffy and yummy to have with out any guilt. 
Let us see the recipe Now :

Ingredients :

Ragi flour /Finger Millet flour : 2 Cups
Rice flour : 1/2 Cup
Hot boiling water : 1/2 Cup 
Salt : To taste.

Method :

1. Put ragi flour, rice flour in a big bowl. Add salt and hot boiling water.


2. Leave it for 2 to 3 minutes. Mix it nicely.


3. Add required normal water and prepare Pulka dough. Kneed the dough well.


4. Divide the dough into small portions.
5. Keep a bowl of rice flour aside.
5. Take a small portion and turn them as small round shape.
6. Dip them in dry rice flour and roll chapati.

7. Slowly take out this chapati and put it on hot tava and cook for a minute.


8. Turn the other side and cook for 10 seconds and put it on a gas burner.
9. Let the flame be on medium flame.
10. Cook on both side and remove it from the flame. ( It fluffs up slowly on both sides).

11. Hot Ragi - Rice flour Pulka is ready to serve.


12. Repeat the same and prepare all the Pulkas.
13. Adding ghee on the top of hot Pulka is optional.



14. We had it with Channa and Carrot bhaji which was prepared in the morning for pav -bhaaji.

Note 

Do not add more boiling water. You may not be able to prepare the dough properly. It takes more flour and the pulka turns hard. You can add some oil/ghee after preparing the dough. It eases to roll the chapati easily. You can also use dry ragi flour to dip the smaller portion to roll as pulka.
Do not add more rice flour. Adding very little rice flour helps to bind the dough niely.
Time : 30 Minutes
Serves : 2 to 3 .

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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