Saturday, December 8, 2012

Akki rotti

Akki rotti is one of my favourite dishes. Back at my mom's place, my amma and nanamma used to do this and we call it as Biyyapu pindi rotte and i craved it a lot (because it is a rare dish at home). I used to think, that, it is a great dish and no one in this world would do that as tasty as my mom does. It was so childish of me to think so (that's when i was young). And later when i had the same dish at my friend's place, i thought my friend's mom's akki rotti was better and what is more surprising is she did it in a jiffy.

After my marriage i learnt that there are different ways of doing it. As far as my observation goes, i knew two methods of doing it. One was from my mom's and the other was my sister's MIL. Okay, let me not bother you about who taught what and how i learnt. The following method is the one i prefer most.


Rice flour - 4 cups
Water - 2.1/2 cups
Onions - 3 medium (finely chopped)
Chilli - 5 to 6 (finely chopped)
Curry leaves - few
Grated Coconut - 1 cup
Salt - as required
Sugar - 1 tsp
Cumin seeds - 1 tbsp
Oil - 4 tbsp


1. Take wide bottomed vessel and boil the water in it. Pour 2 tbsp of oil and mix it well.
2. In another big bowl, mix the rice flour, onions, chillis, grated coconut, salt, sugar and cumin seeds.
3. Add 2 tbsp of oil to the flour mixture and mix it well with your hands.
4. Make sure the flour and other ingredients are mixed thoroughly.
5. Once the water is boiled, pour the flour mixture and put a lid on it. (don't mix it)

6. Reduce the stove's flame to low and keep it for 5 mins.
7. After five minutes remove the lid and check the bubbles of water around the flour mixture.
8. Off the stove and mix the flour and water with a long ladle. Thoroughly mix it so that all the water and flour blend in to each other.

9. Let it cool for few mins. Rub some oil to your hands and knead the dough with your hands.
10. Take some dough in to hands and make a big lemon sized ball. Repeat the same until you make all the dough in to balls

11. Cut the aluminium foil in to 11" x 14" inches sized sheet and place it on a flat surface. Smear a generous amount of oil on to the sheet.
12. Take the dough ball and place it on the sheet and slowly start pressing the ball and make a flat roti with your hands.
13. Place the pan on the stove on high flame.
14. Keep two or three sheets ready, so that you can make alternatively in the meantime.
15. Once the pan becomes hot enough, turn it to low flame.
16. Take the sheet in to your hands and place it on the pan reverse side (roti facing the pan)
17. Slowly and gently lift the sheet while you separate the roti from the sheet with the help of ladle. This neeeds to be done very very carefully and if you are not gentle enough, you may end up tearing the roti.
18. After transfering the roti in to the pan, just poke few holes with a fork on the roti and add some oil around the roti. Keep a lid and let it cook for 2 or 3 mins.

19. When the roti is cooked on one side, turn to other side and add little oil again. Don't keep the lid now.

20. After 2 or 3 mins (appox) the rotti will be cooked and you can see the crisp layer of roti.
21. Take it off the pan and transfer to a serving plate.

I can eat it all alone, but for those who want a side dish, a simple coconut chutney to an elaborate curry or gravy would be a great accompaniment. So, Try yourself and let me know what tastes better with this.


Saturday, October 20, 2012

Khaman Dhokla

I'm back from my sabbatical. I've recently started working and that's the reason for my break. As i said in my earlier post, i may not blogging but i do still follow many and many food blogs. While browsing, i came across this blog by Niya and bookmarked few recipes. And khaman dhokla is one of them.

I've tried this and it came out really great. I told the same recipe to my Mom and she got hooked to this recipe. After her success with this recipe, she repeated it for 3 or 4 times and we are very happy that every time it is getting better. I've tweaked the recipe a little to taste my family's taste buds and here is therecipe. I've added finely shredded green chillis to the batter for the spicyness (we needed). You can omit adding chillis to the batter.


For Batter:
1. Besan flour - 1 cup
2. Salt - 1/2 tblsp
3. Sugar - 2 tblsp
4. Turmeric powder - 1/2 tblsp
5. Green chillis - 3 (finely shredded)
6. Fresh Curds - 3/4th cup
7. Lemon juice - Juice of 1/2 lemon
8. Oil - 1 tblsp
9. Eno salt - 2 tsp

Water - 1/4 cup or less (For thinning the batter)

For tempering:
Oil - for greasing
Mustard seeds - 1 tblsp
Asafoetida - A pinch
Chillis - 2 slit length wise
Sesame seeds - 3 tblsp
Curry leaves - 1 sprig
Coriander - 3 tblsp (finely shredded)


Take Besan flour in a large mixing bowl and add curd.

Mix the besan flour and curd thoroughly with a beater.

Keep it aside for an hour.
Add  Salt, Sugar, Chillis, Turmeric powder, Eno salt, Lemon juice and Oil to the batter.

The batter should be of pouring consistency. It should not be too thick or too runny. If the batter is too thick, just pour little water. (Add only spoon fulls of water gradually and check the thickness of batter).
Grease a wide bottomed vessel with oil.

Transfer the batter in to the greased vessel and pressure cook the batter for 15 mins (approx) in a pressure cooker.

The cooking time may vary if your batter is more. Mine took approximately 13 or 14 mins. I just check the steam coming out of the cooker with my hand and decide).
Let the cooker cool for 5 minutes. In the mean time, start the process of tempering.
Heat Oil in the tempering ladle and add Mustard seeds.
Once the mustard seeds starts cracking, add Length wise slit chillis and fry them.
Then add Curry leaves and add Asafoetida and switch off the heat.
Take off the cooked dhokla from the pressure cooker and sprinkle the shredded coriander generously.
Add the Sesame seeds too.
When it comes to sesame seeds and coriander, i always outdo myself and end up adding more of the stuff (I didn't have the coriander handy, though, on the day i did this)

Pour the tempered oil on the cooked Dhokla and cut it in to pieces and serve it with mint chutney and tomato sauce.

It tastes so yummy with a hint of spicy, sweet and sour tastes in one. This is the first time, i did this Dhokla from scratch and it came out really well and it tastes no less than one made with store brought instant mix.

Hope you will like it and give it a try.



Tuesday, August 14, 2012

Corn & Capsicum Rice - A heavenly combo

Corn & Capsicum is my favorite veg combo. I really love to cook both of them individually or as a  combo. Whenever i cook this combo, i'll be waiting to finish the cooking wanting to grab the final outcome asap.
These both veggies tastes blend with each other like a heaven and again i just love it. 

Recently, i've got this vegetables in my refrigerator in abundance. So, i thought to cook a single rice item menu for lunch. whenever, i'm too tired to cook a full course menu, i'll just give my family a few options from which they can choose one. And that would be our single item menu for the day. This corn & capsicum rice is also one of those few items. 

I prepared this item on a tiral basis and it has come well. So, let us get in to the details of recipe.


Corn kernels - 150 gms
Capsicum finely chopped -  150 gms
Onions finely chopped - 3 big onions
Chilli  (cut in to pieces) - 8
Cooked rice - 2 cups
Oil - 5 tblsp
Cumin seeds - 2 tblsp
Dhania Powder - 1 tblsp
Pepper powder - 1 tblsp
Dry Chilli powder - 1 tblsp
Garam Masala - 1 tblsp
Salt - as required
Sugar - 1/2 tblsp
Kasoori Methi - a generous pinch


Heat oil in a pan and add cumin seeds to the hot oil.
Once they started crackling, add chillis and let them fry in the oil.
Then add cut onions and cook them until they are tender and soft. Don't over cook the onions because they are still going to be in the frying pan for some more time and going to be cooked along with capsicum and corn too.

When the onions turn to transparent, add corn and capsicum pieces together.

Add salt and sugar to the veggies and sprinkle some water.

Cook them with the lid on for five minutes in the low flame.
When the veggies become soft and tender, add Dhania powder, garam masala powder, chilli powder and pepper powder.
Take the Kasoori methi in to your palm and rub with your gently and add it to the vegetables in the pan.

If you think the vegetables are getting dry, add little water (about a teaspoon at time)

Mix well with a spatula.
Now add the rice and mix well with a spatula.

Add finely chopped Coriander leaves and keep the lid on for 2 minutes.
Transfer in to a serving bowl and serve with curd raitha or tomato sauce.

My Notes
Chillis can be reduced to 6 (if you prefer then rice to be mildly spicy)
Chilli powder can be avoided (for the same above reason)
I would prefer this rice as it is (because i prepare the same with heavy dose of spicyness)

Since i'm back form a long break, more and more posts are coming up.