Soutekai Rotti
(from Nandini’s recipe box)
Prep time: 15 minutes
Cook time: 15 minutes
Serves 2 people
Categories: Akki Roti
Ingredients
- 1 medium Yellow Cucumber, peeled, seeded and cut into rough 1 inch cubes
- 21/2 cups Rice, washed, rinsed and soaked in water for 4-6 hours
- 1/2 - 3/4 cup fresh/frozen grated Coconut
- 1/2 golf sized Tamarind Pulp or 1/2 tbsp Tamarind Paste
- 1 large Red Onion, finely chopped
- 1/4 cup Coriander Leaves, finely chopped
- 2 springs Curry Leaves, cut into thin stripes
- Salt to taste
- To Dry Roast:
- 11/2 - 2 tbsp Coriander Seeds
- 5-7 Dry Red Chillies, stalks removed and cut into 1 inch pieces (Adjust acc to taste)
- 1/2-1 tsp Jeera/Cumin Seeds
- Other Ingredients:
- Little Ghee/Oil for frying
- Special Utensils:
- Preferably cast iron tawa or you can use non-stick tawa/griddle
- Lid to cover tawa/griddle
- Spatula
- soutekai-rotti6
- Sliced Yellow Cucumber
Directions
-
For Rotti Batter:
-
Dry roast coriander seeds, cumin seeds and dry red chillies on medium flame till the spices turn light golden red in colour, about 2 minutes. Let it cool slightly.
-
Transfer soaked rice, roasted spices, tamarind pulp/paste and cucumber cubes into a food processor or mixer grinder and grind them to thick batter (consistency should be that of an Idli batter) adding little water at time. Do this in 2-3 batches for better result. Transfer the contents into a large vessel and leave it covered on a warm place over night for the batter to ferment.
-
Next morning, grind coconut to fine paste adding very little water and add this to the prepared, fermented batter and mix well.
-
Also add finely chopped onions, curry leaves and coriander leaves along with salt to taste and mix them well. Let it rest for 20-30 minutes for the flavours to blend well before proceeding to make Rotti.
-
Proceed to make Rotti:
-
The best type of griddle or tawa for making this rotti is cast iron as it not only gives crisp texture to the rotti but also gives it a distinct taste. If you don’t have cast iron tawa then you can use normal non-stick griddle or pan.
-
Heat cast iron tawa/griddle on medium to high flame. Drizzle a tsp or two of oil and grease the tawa well. To grease the tawa, fold the paper towel into a wad and dip it into a bowl of cooking oil. Gently squeeze the wad to remove excess oil and rub it all over the griddle to grease it. Or, cut peeled onion in half. Pour a tsp of oil in the centre of griddle and use halved onion and rub it all over the griddle. Back in my native, we use dried yellow pumpkin stem to grease the griddle.
-
When tawa is hot enough reduce the heat to medium. Take about ¾ cup of batter in a ladle and pour it on the centre of tawa. Spread this batter into thick circle, of about 6-7 inch in diameter and about ¾-1 cm thick, with back of the ladle.
-
Cover the griddle with lid and let cook undisturbed for 3-4 minutes.
-
Open the lid and drizzle a tsp or more of oil/Ghee on the surface of Rotti and also around its edges and let it cook for another minute till its upper surface is cooked well (it should look cooked and shouldn’t be soft or runny).
-
Using wooden (for non-stick griddle) or metal (for cast iron griddle) spatula, carefully remove the Rotti from griddle and flip it. Ideally, the cooked surface should have turned golden brown in colour and crisp. Allow other side to cook for a minute or two after flipping.
-
Once cooked on both sides, transfer the Rotti to clean and dry plate.
-
Repeat the same procedure to make Rotti. Grease the griddle (if using cast-iron tawa), pour the batter, spread it in circular motion, cover and cook, drizzle oil/ghee, flip and cook and serve!
-
Serve this spicy and delicious Soutekai Rotti as it is as it usually doesn’t require any side dish. I like to dip in little honey and eat or you can also serve some chutney of your choice and enjoy!
-
soutekai-rotti4
-
Soutekai Rotti
-
Notes:
-
It is best to serve Soutekai Rotti immediately as soon as they are taken out from tawa to enjoy the crisp and delicious Rotti.
-
You can also make a stack of Rotti and serve later, just like pancakes. Just ensure to keep the Rottis warm till you serve them in a closed dish. However, these Rottis will not be as crisp as the ones you serve immediately.