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12 November, 2017

BANALE ROTTI/AKKI ROTTI/RICE FLOUR ROTTI

BANALE ROTTI/AKKI ROTTI/RICE FLOUR ROTTI
Posted in : BREAKFAST RECIPES, ROTTI / ROTI / THALIPEET on by : Divya Suresh
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To begin with let me translate the above mentioned Kannada words to English.  The word ‘akki’ translate to ‘rice/chawal’, ‘rotti’ translate to ‘roti’, and the main word here is ‘Banale’ which translate to ‘Wok/kadai’. So basically the roti which is made directly in kadai/Wok. This is the basic version of akki rotti, which uses very
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7 October, 2017

SEEME BADANEKAYI/CHAYOTE/CHOU-CHOU SAGU

SEEME BADANEKAYI/CHAYOTE/CHOU-CHOU SAGU
Posted in : BREAKFAST RECIPES, HULI / CURRY / VEGETABLE CURRY / GOJJU / TANGY CURRY / DAL / TOVVE / VEGETABLE KOOTU / SAGU, ROTTI / ROTI / THALIPEET on by : Divya Suresh
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Today I’m going to share exclusively my method of making sagu, that too using seeme badanekayi/chou-chou/Chayote. This particular sagu is with the goodness of almonds and poppy seeds, I have not used any spices which smell pungent. We… all the four of us at home, like this particular flavor and taste of sagu. Chayote …seeme
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18 May, 2017

WHOLE WHEAT FLOUR CURD / DAHI CHAPATI / PHULKA

WHOLE WHEAT FLOUR CURD / DAHI CHAPATI / PHULKA
Posted in : BREAKFAST RECIPES, ROTTI / ROTI / THALIPEET on by : Divya Suresh

Curd chapati/Phulka or dahi chapati/Phulka is a Kind of Indian flat bread made using curd while kneading the dough. Only curd is used with whole wheat flour and no water is used while making the dough. The tenderness of each bite makes your meal more delicious. I have added only cumin seeds in this recipe,
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2 December, 2016

SORGHUM/JOWAR SOOJI / JOLADA RAVE ROTTI

SORGHUM/JOWAR SOOJI / JOLADA RAVE ROTTI
Posted in : BREAKFAST RECIPES, ROTTI / ROTI / THALIPEET on by : Divya Suresh

Sorghum called as Jowar in Hindi, Cholam in Telugu, Jola in Kannada, Cholum in Malayalam…. ia a powerhouse of nutrients. Sorghum/Jowar also belongs to Millets category. Consuming millets has many health benefits and are economical compared to Rice and Wheat. It contains half the daily required intake of Protein, has high level of vitamins and
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9 August, 2016

WHOLE WHEAT FLOUR / RICE FLOUR – BOTTLE GOURD ROTTI (ROTI)

WHOLE WHEAT FLOUR / RICE FLOUR – BOTTLE GOURD ROTTI (ROTI)
Posted in : ROTTI / ROTI / THALIPEET on by : Divya Suresh

A very healthy combination of bottle gourd and two different flours rotti (roti). I prefer to keep the rotti little thick that too with wheat flour. It can be eaten for breakfast or lunch or dinner. So it is a anytime dish.               Ingredients : Bottle gourd (grated) –
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22 April, 2016

BEATEN RICE/AVALAKKI ROTTI / POHA ROTTI/THALIPEETH

BEATEN RICE/AVALAKKI ROTTI / POHA ROTTI/THALIPEETH
Posted in : ROTTI / ROTI / THALIPEET on by : Divya Suresh

It can be made plain or with vegetables such as cucumber, carrot, onion etc with both white beaten rice or red beaten rice. It can be done in two ways… One is by soaking the beaten rice and the other by grinding it into powder. It comes out well in both the ways and it
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20 April, 2016

SOUTHEKAYI AKKI ROTTI / CUCUMBER-RICE FLOUR THALIPEETH

SOUTHEKAYI AKKI ROTTI / CUCUMBER-RICE FLOUR THALIPEETH
Posted in : ROTTI / ROTI / THALIPEET on by : Divya Suresh

This is one of the staple food in Karnataka. It is quick, easy and healthy too. This can be made directly on tawa or can be spread on the butter sheet with the help of oil or can also be made on rotti tatte (rotti Plate )             Ingredients : 
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7 January, 2016

FINGER MILLET / RAGI / NACHNI FLOUR ROTTI

FINGER MILLET / RAGI / NACHNI FLOUR ROTTI
Posted in : ROTTI / ROTI / THALIPEET on by : Divya Suresh

Ragi / finger millet is widely used in South India. Ragi is rich in absorb-able calcium, Iron and fiber. Ragi is used in many ways ie… Ragi rotti, Ragi dosay, Ragi laddoo, Ragi porridge, Ragi malt and most popular is ” Ragi balls (mudde)”.  Here I’m sharing the recipe of Ragi rotti ( roti )
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10 December, 2015

GREEN PEAS RICE ROTTI / BATANI AKKI ROTTI

GREEN PEAS RICE ROTTI / BATANI AKKI ROTTI
Posted in : ROTTI / ROTI / THALIPEET on by : Divya Suresh

I don’t know if anybody has prepared this before, I’m making it for the first time. In winter we definitely miss field beans ( avarekayi) which is available in Bangalore, as we don’t get it in Delhi/Gurgaon. But we get plenty of fresh green peas. So one day it did strike my mind…… ” why
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