This is a rotti made out of Rice flour, These rotti I learnt from my father's side, My father is basically from Hassan district in Karnataka, This kind of rotti/ flat bread is also made in Coorg district.
Bascially I love this rotti/ bread is fat free a very Healthy diet. My paatis, periammas and chittis make it.......Even today when I go to my father's village it is like a staple food they make this ubbu rotti so fast so tasty, like our everyday tiffin like dosa, upma and idlis....My mom does not do it too often, as she is not used to it much, When ever we go to our father's village during the Rathothsavas (chariot festival) in the whole village in everybody's house they cook idlis and ubbu rottis with Kaayi chutney.......,I came to know later on from my neighbour Manu aunty who also comes from Hassan district but they are Jain's!!, they also cook this type of rotti but they make it in the size of chappatis, but in my dad's house they made it in palm size!!, This roti goes very well with paruppu Thuviyal (Dal Chutney) or with Brinjal gojju, Here I made it with Menthyad gojju (fenugreek gravy).
Bascially I love this rotti/ bread is fat free a very Healthy diet. My paatis, periammas and chittis make it.......Even today when I go to my father's village it is like a staple food they make this ubbu rotti so fast so tasty, like our everyday tiffin like dosa, upma and idlis....My mom does not do it too often, as she is not used to it much, When ever we go to our father's village during the Rathothsavas (chariot festival) in the whole village in everybody's house they cook idlis and ubbu rottis with Kaayi chutney.......,I came to know later on from my neighbour Manu aunty who also comes from Hassan district but they are Jain's!!, they also cook this type of rotti but they make it in the size of chappatis, but in my dad's house they made it in palm size!!, This roti goes very well with paruppu Thuviyal (Dal Chutney) or with Brinjal gojju, Here I made it with Menthyad gojju (fenugreek gravy).
UBBU ROTTI (PUFFED RICE ROTI'S)
INGREDIENTS FOR METHOD I
This is the basic way actually it is done and I still do ubbu rotti this way because I love it this way and is more authentic , learnt this rotti from my paati like this, It is a little tedious job, but it is a good one....
1 cup rice flour
1/2 tsp salt
1 tbsp oil
1and 3/4th to 2 cup of water
METHOD
Make a thick bottomed vessel, (stainless steel vessel not very apt for this), pour water in it and add salt and oil and allow it to boil for few minutes.
Once it starts boiling bring the stove to a low flame, and pour in the rice flour in the middle of the vessel.
- Insert a ladle into it and close the lid (the lid won't close completely because of the ladle and allow it to cook for a few more minutes.
- Take the vessel out from the stove, mix the flour with the help of the ladle like u do when You make Raagi balls,
- When it is completely mixed take out the rice ball and press it down nicely sprinkling little water and rice flour and make it into a nice big round Rice ball, cover it with a wet cloth.
- make lemon sized balls and flatten then into chapatis with the help of your hand or with the help of rolling pin and little rice flour.
- Actually it should be flattened with the help of ur fingers that is middle of ur palm, to a big round chapati shape!!, continuously trying this will make u an expert, If u know how to make jolada rotti (corn flour chapatis) it is just like that
- Put it on the tawa for 3 to 4 min, then u have to take it out and put it on the stove directly it puffs up their just like ur pulkas, nice soft !!, Mine puffs up the tawa/flattened girdle itself, putting it on the stove top gives that smokey flavour to the rottis
- They are now ready to serve with any side dish u want.
INGREDIENTS: FOR METHOD II
1 cups Rice Flour
1 3/4 th 2 Cups of water
Required quantity of salt
1 tbsp oil
METHOD: II
- In a broad vessel, put in the Rice flour, salt and a tbsp of oil and mix well,
- Then add warm water little by little until it gains the consistency of chapati dough.
- cover it with a wet cloth
- Take a lemon sized ball, put some Rice flour on the table top and flatten this ball into palm sized chapati or roll it with the help of rolling pin just like a chapati.
- It is again cooked in the same way as I have told in the Method I
METHOD III
My mannis (sis- in-laws) told this method to me, They wanted to fore go the above process!! so, they took a short cut method!!!, what they do is they cook the rice or sometimes use the left over cooked rice, Grind it in the mixie to a smooth paste without adding any water, and with the help of rice flour they make it into a big nice round rice ball and taking a lemon sized ball roll them into chapatis and follow the above said method to cook the chapatis!!! how zit? cool ya!!! I will try to post a step wise tutorial to this method.
I served this Menthya (fenugreek seeds ) Gojju, you can serve it with Paruppu Thovaya (Dal-coconut chutney), Brinjal kai gojju, Brijal kothsu etc..,
Well, which ever method you make practice makes you perfect when you are making these ubbu rottis!!, try and enjoy this with any kind of side gravy you want.
I hope you would have understood the way I have explained, it was quite difficult for me to jot it down, I have tried my best to explain this......hope you got it!!
Here, I would like to thank Raji, of RAKS Kitchen has given me an award and i did not know how to post this...raji also taught me how to do it....!!Thanks for remembering me and giving me this award, thank you again.
Chitra
nice recipe...all the three methods are good.third one is the simplest..clear explanation:)
RAKS KITCHEN
There you go!! Your pictures are already getting better! Thats the way Jayasri! If you get so good bright light in ur house,then y where u using flash these days!! Keep it up and do experiment in picturing and one day ur pictures will be perfect:)
Puffing up rice roti is new to me,sounds delicious!!