RICE ROTTI (Coffee Plantation Style) WITH A EGGPLANT and A COCONUT CHUTNEY

I know many of you have posted rice rotti recipes before in your blogs. This recipe is very different,familiar only to people around Hassan, Sakaleshpura and Coorg coffee Plantations.One of many of my grandmother's recipe, these rottis are made everyday in the estates.

Akki Rottis, coffee estate style:

You know what they say here in US,there are two things guaranteed in life; death and taxes??!!
I can say smilingly that in the coffee plantations, rice rotti and coffee is guaranteed!:D
Well,here they are, the how to of making akki rottis and hope you will give it a try!

YOU NEED:
2 Cups Long Grain Rice, cooked until soft and cooled,
1/2 to 3/4 cup Rice flour/ cream of rice, or as much as you need,
1 tsp Salt.

Plantation style AKKI ROTTI:

Cook 2 cups of long grain rice. Cool and knead adding salt first to a smooth dough adding as much as rice flour you need, at least 1/2 cup. You will get a firm non-sticky mass of dough. If it's very sticky, add more rice flour but too much flour makes the rottis tough. When done correctly, it should puff like phulka, crisp outside and soft inside! Divide into 6-7 tennis ball size rounds.
You can use KitchenAid stand mixer for kneading the dough too. Add rice and salt, mix with flat beater. Keep adding 1 tbsp of rice flour at a time to the mixer while blending it until it comes clean on the side and a big lump. It doesn't have to be very dry and do not knead too much until it is mushy.

Heat a iron tava (Henchu).
Meanwhile, take a plastic or non-stick foil like I usually do, press the round on top with your palm to make 6-7" diameter rotti as shown. I spray non-stick oil on foil first to spread it easily but traditionally no oil is used at all but patted with wet palm or they use a rotti making machine which presses the dough balls flat to make 6" rottis, which is of course not available here.
They also use little water to dip their hands to make rottis which is hard for me to do. Place the rottis on a clean towel and cover with clean towel until you are ready to cook/bake.





Bake on tava until you see the brown spots ,flip and cook the other side. I cook until halfway done, cool and keep them in a tortilla warmer. When ready to eat, I place a grill or cooling rack used for cooking cookies etc., on top of the burner directly on high heat, place a rotti until it puffs up and little crispy to serve hot.




Serve: with Rasavangi and/or Red coconut chutney or an excellent side dish would be a very traditional Mulgayi (eggplants)Ennegayi and /or Eggplant Chutney/Bajji or Khara Chutney(Green chilly chutney) or Ridge gourd chutney(Heerekai Chutney)!! :D

Eggplant Bajji/Pachadi for rice rottis:
Here is a wonderfully tasty Bajji/chutney to go with rice rottis above which is a classic combo in the coffee estates of Karantaka.This is my grandmother's recipe, always served with freshly made rice rottis along with other gravy dishes. Hope you try at least once just to enjoy the new taste:)

How to:
1. Place a big purple Eggplant or few medium sized green or purple ones, skin pricked and sprayed with oil in the oven which is preheated to 400F for 45 mins or until soft to touch or grill on the stove top.
2. Take out,pour some cold water on it.When the skin wrinkles,place it on a plate and peel the skin.With a spoon ,scoop all the pulp from inside,put in a bowl.Cool.
3. Meanwhile,heat 1 tbsp oil,add 1/2 tsp Mustard seeds, 2tsp Urad dal and chana dal,2-3 green chillies split,curry leaves and few cut cilantro.Take it out and add to eggplant mixture and mix with some salt.
4. Finally, add 1/2 cup of plain yogurt and mix well.It shouldn't too thin or very mild tasting either.Adjust salt,heat and tartness.
5. Serve with Rice rottis for best tasting combo.
6. Another chutney which goes best with Rice Rottis is below.

White Coconut Chutney:

How to make Chutney:
1. Grind 1 cup fresh coconut,3tbsp roasted yellow chutney dal,2 tbsp of yoghurt,salt,few green chillies,Cilantro stems to keep the chutney white not the leaves,1/2" ginger,1 garlic, in a grinder until smooth.
2. Heat 1tbsp oil,add 1/2tsp mustard seeds,2tsp Urad dal,few curry leaves.When they splutter,add to chutney and mix well.

Enjoy!!