2 cups Rice flour/ Akki hudi
1 medium sized Carrot
2-3 Green Chillies
2-3 tsp grated Coconut
1 Large Onion
8-10 Coriander leaves
Ghee/Oil
Salt to taste
Banana leaves / Aluminium foil / Wax paper
Recipe:
Grate the carrot and keep it aside. Chop coriander leaves, green chilly and onion into small pieces.
Add all these ingredients, salt and grated coconut to a vessel. Add rice flour to the same vessel and mix them well by adding sufficient amount of warm water. Don't make the dough too thin.
Take one aluminium foil, put 1 tsp of oil and spread it over the foil. Take handful of dough and spread it over the foil evenly as shown in the picture below.
Heat the Tava(Iron Tava preferred) put the rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.
Remove the aluminium foil and spread 1-2 tsp ghee/oil over the rotti and cook other side of the rotti for about 1-2 min in medium/low flame.
Serve hot along with Brinjal Tomato Hot & Sweet Curry /Avil / Mudde Palya /Badanekai Ennegayi. The above mentioned ingredients will serve 6-8 Rottis.
Remove the outer cover of garlic flakes, smash it properly and put it in a pan. Add red chillies, sesame seeds, coriander seeds, cumin seeds, peanuts, vangibath powder, 1 tsp oil and fry them for about 4-5 mins.
Grind grated coconut, salt, tamarind water and fried masala into smooth thick paste by adding sufficient amount of water. Make 4 slits on the brinjals keeping the stems intact. Stuff the brinjals with the ground masala as shown in the picture below.
Add 2-3 tsp oil in a thick bottomed vessel / pan. Add finely chopped onions, turmeric powder and fry them until onions turn golden in color. Add stuffed brinjals and remaining ground masala. Fry them for about 4-5 mins in medium flame. Add sufficient amount of water and cook them well by covering the lid.
It goes well with chapathis / rottis.
