25 December, 2018
MENTHYA SOPPINA AKKI ROTTI/FENUGREEK LEAVES RICE FLOUR ROTTI both banale rotti & flat rotti/ಮೆಂತ್ಯ ಸೊಪ್ಪಿನ ಅಕ್ಕಿ ತಟ್ಟೆ/ಬಾಣಲೆ ರೊಟ್ಟಿ
Just click on this – BANALE ROTTI to check the ingredients list and follow the procedure to make rotti, you just need to add finely chopped fenugreek leaves and onion and rest everything will be same.
One of the healthy and delicious breakfast dish made using the seasonal leafy vegetable menthya soppu which translates to fenugreek leaves. The combination of fenugreek leaves and onion gives a kind of unique taste to the rotti.
You can add as much fenugreek leaves as you wish, if you are not worried about that slight bitterness in it. I never measure the fenugreek leaves as such, rather I add it as per the eye measurement and we definitely enjoy that slightly bitter taste very gladly. But for the reference of the beginners/bachelors, I have given the fair measurement below.
We can also add a tbsp full of sesame seeds to get that nutty taste and to get the goodness of the seeds during this chill weather. I always add sesame seeds to all kinds of rotti without fail.
Earlier I have written an explanation about the name ie… ‘banale rotti’ and the detailed recipe of making banale akki rotti on this blog. Please click on this and you can go through the recipe.
You just need to include tightly packed 1 cup of chopped fenugreek leaves/menthya soppu and finely chopped 1 big onion and if you wish you can skip adding both coriander leaves and curry leaves, (but I have added them both), rest follow the same method.
I’m yet to draft and publish the recipe of onion chutney here on my blog, though I make it very often, never clicked the pics and shared the recipe here. But will do so asap.
But you can check the recipe of Walnut sihi avalakki here, which translates to walnut sweet riceflakes which has been sweetened by using jaggery. And the usage of walnut and jaggery makes this sweet poha all the more healthy.
Below is the pic of this same rotti, ie flat rotti. The reason why I called this as flat rotti because, this is made on a greased butter paper by patting with greased or wet fingers. And today I have served this rotti along with one of the brahmin community special accompaniment called fenugreek seeds tangy curry which is called as menthya gojju in Kannada, our mother tongue.
If in case you wish to check some other rotti recipe, kindly click on the below related links –
finger millet/ragi rotti , southekayi/cucumber akki rotti , beaten rice/avalakki 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 , jolada rotti , batani akki rotti , carrot yellu ragi rotti , red pumpkin rotti , chayote squash ragi rotti , bajra/sajje moolangi rotti , sprouted green gram rotti , Tri colored indian borage/doddapatre rotti , Potato/aloo rotti