20 December, 2020
MOOLANGI AKKI ROTTI/RADISH RICE FLOUR ROTTI
Since it is too cold today here at our place and everyone is at home relaxing on a holiday ie Sunday, I had planned to make radish/mooli ka paratha for the breakfast along with Potato/aloo raita as an accompaniment.
So to begin with, I did grate the radish, added the salt and red chili powder to the grated stuff also … but then suddenly it came to my mind like what if I make rotti using rice flour along with grated radish instead of regular stuffed paratha with wheat flour ! So that’s how todays breakfast came into existence !
It turned out to be too tasty and yummy and for sure from now on this is going to be one among the regular breakfast dishes.
Earlier I had made one more type of rotti using pearl millet flour (bajre ka atta/sajje hittu) as well as grated radish along with some simple spices and herbs, which was also a hit. You can check the recipe here – sajje moolangi rotti/Pearl millet/Bajra -mooli ki roti.
So… now let’s see how I made this simple yet delectable breakfast today. I served the rotti along with tomato chutney.
Measuring cup used – 240 ml, makes 6 rotti of shown size
- Take 2 to 3 cups of grated radish, 1/2 tsp of kashmiri red chili powder and salt to taste, combine everything well and set aside for 15 to 20 minutes
- Then add 2 cups of rice flour, 3/4 cup of chopped coriander leaves , a fist full of curry leaves , 1/2 tbsp of chopped green chili and 1 tbsp of cumin seeds, combine everything well
- No need to add any extra water to form the dough, radish juice is enough to form the dough (I have not added any water)
- Divide into portions, flatten one by one on a greased sheet by spreading evenly using your greased fingers and roast on both the sides by smearing little oil
- Serve with any kind of accompaniment of your choice
