10 December, 2015
GREEN PEAS RICE FLOUR FLATBREADS| BATANI AKKI ROTTI
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 in plenty during winters, as we don’t get it in Delhi/Gurgaon. But we get plenty of fresh green peas here, so instead of field beans, I tried making akki rotti using Peas ! Like field beans, this rotti is also with different flavor and taste. Turned out to be the delicious one. Recipe explained with step wise pics.
Other kinds of rotti recipes on my blog are – finger millet/ragi rotti , southekayi/cucumber akki rotti , beaten rice/avalakki rotti , wheat flour rice flour bottle gourd rotti , Kuttu sighara groundnut rotti , sorghum sooji rotti , sago/sabbakki flour rotti , yelekosu/cabbage rotti , banale akki rotti , nine flour rotti , yellu jeerige akki rotti , sweet potato akki rotti , beetroot ragi rotti , menthya soppina banale rotti , jolada rotti
Ingredients : measuring cup used – 250 ml, makes 10 rotis of given size
- Rice flour – 1 cup
- Green peas – 1 cup
- Onion – 1 medium sized
- Coriander leaves – 3 tbsp
- Green chilli – 2 – 3 nos.,
- Cumin seeds – 1 tbsp
- Curry leaves – 2 tbsp
- Salt – 1 tsp
PROCEDURE :
- Cook green peas ardently and allow it to cool, drain the water to another bowl (later we can use it for kneading the rotti dough), then reserve around 2 tbsp of cooked peas, put the remaining peas in the mixie jar and just pulse it for 2 to 3 times
- Chop onion, coriander leaves, green chilies and curry leaves and gather everything in a wide bowl , add in the rice flour, green peas paste, reserved green peas (2 tbsp) and salt, mix well and knead the dough by adding only required water (now you can use that reserved water) and divide into portions
- Grease a butter paper/rotti making sheet, and grease your fingers as well , take a portion of dough and spread it evenly & thinly patting with your fingers n make holes in the centre n all around
- Heat the griddle and put the sheet on it, leave it for few seconds then slowly remove the sheet and flip to cook on the other side also with smearing little oil
- Repeat the procedure with the remaining dough
- Serve it with any chutney or subji/palya
NOTE: You can directly spread rotti dough on the griddle or Kadai or rotti plates (we the people of Malenadu make it on the rotti plate/tatte)
SUGGESTION: Wheat flour can also be used in place of Rice flour, and proceed with the same procedure
