Akki Roti Recipe / Rice (Arisi) Roti

Akki roti /  arisi roti is a rice flour based flat bread for breakfast from Karnataka Cusine. Akki means rice in kanada. This is healthy and gluten free recipe. You can make this for evening snacks and dinner too. You can serve this with any spicy chutney. 

Click HERE to view Breakfast Recipes.

Full Video Recipe:

Recipe Cuisine : South Indian / Karnataka| Recipe Category: Breakfast

Preparation Time: 10 mins | Cooking Time: 15 mins |  Yields : 5 nos.

Ingredients:

Rice Flour (Recipe HERE)	1 cup (1 cup = 240 ml)
Grated Carrot	½ cup
Green Chilli	1
Cumin Seeds	1 tsp
Finely Chopped Onion	½ - 1 cup
Finely Chopped Coriader Leaves	2 tbsp
Salt	1 tsp

Procedure:

1. Peel the skin of the carrot and grate them using the grater.

2. Wash and chop the coriander leaves into fine pieces.

3. Remove the skin of the onion and chop them into very thin and fine pieces.

4. Wash and remove the stem of the green chilli. Then chop it into small circles.

5. In a wide bowl, add rice flour, carrot, onion, coriander leaves, green chillies, cumin seeds and salt.

6. Mix them with the wire wish or with your fingers.

7. Add water little by little and knead it into a soft and pliable dough.  Keep it aside for 5-10 mins.

8. Divide the dough into tomato size balls.

9. Spread over few drops of oil on the plastic sheet or banana leaf.

10. Now place the dough on the sheet and flatten the ball using the fingers. [Grease your fingers with oil].

11. Now heat the tawa and place rotti on the tawa. Pour oil along the sides of the rotti.

12. Cook both sides of the roti till black spots appear on it.

   

        Yummy and delicious Akki Roti / Rice Roti / Arisi Roti is ready! Serve with tomato chutney.

Note:

1. Ensure that the consistency of the dough is neither too loose nor too tight.

2.  You can add grated coconut also.

3. You can use either small onion or big onion.

4. Carrot is optional.

5. You can use store bought rice flour also.

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Raw Mango Kuzhambu Recipe / Mangai Kuzhambu | Mango Recipes

This is a traditional village Mango Kuzhambu. This is in addition to my earlier Mango Kuzhambu recipe.This was suggested by my friend Ramya. The speciality of this recipe is that it resembles both vathal kuzhambu and puli kuzhambu.

Click HERE for another Mango Kuzhambu Recipe.

Click HERE for Mango Recipes.

Recipe Cuisine : South Indian | Recipe Category: Kuzhambu

Preparation Time: 10 mins  | Cooking Time : 20 mins |  Serves: 5

Ingredients:

Raw Mango (medium size)	1
Tamarind	½ Gooseberry size
Thick Coconut Milk (Recipe HERE)	½ cup
Salt	1- 1 ½ tsp
Turmeric Powder	½ tsp
Sambar Powder (Recipe HERE)	2 tbsp
Asafoetida	½ tsp
Roasted Fenugreek Powder	1 tsp
Jaggery	Gooseberry size
To Temper:
Oil	1 tbsp
Mustard Seeds	½ tsp
Curry Leaves	1 spring
Chopped Onion	¼ cup
Chopped Garlic	2 tbsp
Tomato (optional)	1

Preparation Procedure:

1. Remove the skin of the big onion and chop them into small pieces.

2. Remove the skin of the garlic pods and chop them into small pieces.

3. Remove the head and tail of the mango. Then remove the seed of the mango.

4. Cut them mango into 1 inch pieces with its skin.

5. Extract the coconut milk from the ½ of the coconut.

6. Soak the tamarind with ½ cup of water for 5 mins. Then extract the juice from it.

7. Dry roast 1 tsp of fenugreek / venthayam till nice aroma comes out from it. Then powder them using the dry mixie jar.

Cooking Procedure:

8. Heat the oil in a pan or clay pot, add mustard seeds and wait for popping.

9. Add onion (from 1) and sauté till they become translucent.

10. Add curry leaves and sauté for few seconds.

11. Add garlic (from 2) and sauté till the garlic pods become soft.

12. Add chopped tomatoes (if used) and sauté till they become mushy.

13. Add turmeric powder and sauté for few seconds.

14. Add mango pieces (from 4) and fry for few seconds.

15. Add tamarind juice (from 6), sambar powder and little bit water. Cook till the mangoes become mushy.

16. Add coconut milk (from 5), salt, asafoetida, jaggery and fenugreek powder (from 7). Mix them well and cook for 3 mins. Adjust the water level according to the kuzhambu consistency.

    Yummy and mouthwatering mango kuzhambu is ready to serve. Serve with hot rice and curd rice.

Note:

1. Addition of tomato is optional.

2. Avoid tamarind juice, if mango is sour.

3. Adjust the sambar powder level according to your spice level.

4. Add red chilli powder and coriander powder instead of sambar powder.

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Thuvaram Paruppu Adai Recipe / Thur Dal Dosai | Easy Breakfast Ideas

Thuvaram paruppu adai is a interesting variant in my Adai recipe collection. This recipe was suggested by my friend Jesintha. The speciality of this recipe is the addition of carrots to spice it up.

Click HERE to view 30+ Dosai Recipes

Recipe Cuisine : South Indian| Recipe Category: Breakfast 

Preparation and Soaking Time: 2 hrs mins | Cooking Time: 10 mins | Serves : 3

Ingredients:

Raw Rice	1 cup
Parboiled Idli Rice	1 cup
Thur Dal	½ cup
Urad Dal	¼ cup
Red Chillies	2-3
Aniseeds / Sombu	1 tsp
Salt	As required
Oil	For making dosas
Grated Carrot	1 cup
Finely Chopped Onion	1 cup
Finely Chopped Coriander Leaves	¼ cup

Procedure:

1. Wash and soak the raw rice and parboiled rice together with enough water for 3-4 hrs.

2. Wash and soak thur dal and urad dal together for 3 hrs.

3. Soak the red chillies with littler water for an hour.

4. Grind the soaked rice with soaked chillies with little water into fine paste. (for grinding use rice soaked water and chillies soaked water)

5. Grind the soaked dal with little water, aniseeds and salt into little bit coarse paste.

6. Mix both batter with your hands and leave it for an hour.

7. Before making adai, add chopped onion, chopped carrot and chopped coriander leaves. Mix them well. Adai batter is ready.

8. Heat the dosa tawa, pour ladle full of batter and spread them into a thin circles.

9. Pour oil around the adai and cook till the both sides become golden in color and crisp.

      Yummy and tasty Thur dal Carrot Adai is ready. Serve with coconut chutney or mint chutney or Jaggery.

Click HERE to view 30+ Chutney Recipes.

Note:

1. For soft and crispy adai, you can keep the batter in the refrigerator for 5-6 hours and them make adai.

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Brinjal Chutney Recipe /Kathirikai Chutney | Chutney Varieties

Brinjal is a very iron rich but unfortunately many people don’t like it. In brinjal chutney we grind the Brinjals into fine paste such that no one can find out the ingredients used. It makes the chutney have a different taste and all will like it. It goes especially well with wheat dosa.

Click HERE to view 40+ Chutney Recipes.

Recipe Cuisine : South Indian | Recipe Category: Chutney

Preparation Time: 5 mins  | Cooking Time: 15 mins | Yields: 1 ½ cups

Ingredients:

Brinjal (small size)	5
Onion	2
Tomato	3
Red Chilli	2
Chana Dal or Urad Dal	2 tbsp
Oil	2 tbsp
Salt	As required

Procedure:

1. Remove the skin of the onion and chop them into small pieces.

2. Wash and chop the tomatoes into small pieces.

3. Wash and chop the brinjal into small pieces and put them in a water to avoid the color changing.

4. Heat the oil in a pan, add urad dal or chana dal. Sauté them for few seconds.

5. Add red chilli and fry till they become crisp.

6. Add onion (from1) and sauté them trill they become translucent.

7. Add tomatoes (from 2) and sauté till they become mushy.

8. Add brinjal (from 3) and fry for a min. Then add little water (1/4 cup) and salt. Mix them well.

9. Cook till the water absorbs completely. Switch off the flame and allow it to cool down.

10. Grind them into fine paste with little water.

        Tasty and yummy brinjal chutney is ready to serve with Idli, dosa, adai etc.,

Note:

1. Adjust the red chilli level according to your spice level.

2. Addition of little bit tamarind also gives very nice taste to the chutney.

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