Yogurt Rice Flour Roti

Challa Rotti.

This is a very simple and easy rotti made with rice flour and yogurt. Rice flour is mixed with enough yogurt along with chopped onion, green chiles and cumin seeds. The prepared soft dough is spread on flat pan into thick rotti and fried till its golden brown on both sides. This challa roti is eaten mostly as a breakfast.
Makes: 2 – 3 Challa Rotti.

Ingredients:

Rice Flour 1 Cup
Onion 1 Small
Yogurt 3/4 Cup app
Cilantro few Sprigs
Cumin Seeds 1/4 tsp
Green Chiles 1 – 2
Salt to taste
Oil 1 tbsp

Method of preparation:

Peel and finely chop the onion.
Remove stems, wash and finely chop the green chiles.
Wash and finely chop the cilantro.

In a mixing bowl, mix together rice flour, yogurt, cilantro, cumin seeds, green chiles and salt into smooth dough. Add little water if necessary.
Divide the dough into two to three portions.

Heat a flat pan on medium heat.
When pan gets little hot, place the dough on the flat pan.
Press the dough and spread it with help of wet fingers into thick roti (around 6 inch diameter).
Pour a tsp of oil on top of the roti.
Cook for a minute or two until the bottom side turns golden brown.
Turn on the other side and cook covered for a minute or two.
Uncover, turn again and cook for couple more seconds to crisp up the bottom.
When both sides turn golden brown, remove from heat.
Repeat the same with remaining portion(s).
Serve rice flour yogurt roti with simple garlic pickle or with any chutney or pickle of your choice.
Notes: Make sure to cook the roti right.

Suggestions: If the roti is still sticky inside, put it back on heat and cook on low flame till little crisp and well cooked .
Variations: Spicy Tapala Roti is a spicy version of rice flour roti, Cumin Seeds Rotti is another simple variation of this roti.
Other Names: Challa Rotti, Tapala Rotti, Challa Roti, Rice Flour Yogurt Rotti.

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Cilantro Yogurt Chutney

Kothimera Kobbari Perugu Pachadi.

Cilantro or coriander leaves chutney is prepared by grinding cilantro, coconut and yogurt into smooth paste. Finally the chutney is the tempered with spices. Cilantro yogurt chutney is another versatile chutney that acts as an accompaniment to snacks, tiffins or steamed rice.
Makes: around 2 1/2 Cups of Cilantro Yogurt Chutney

Ingredients:

Cilantro 1 – 1 1/2 Cups Packed
Freshly Scraped Coconut 1 Cup
Plain Yogurt 1 Cup
Green Chiles 2 – 3
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 2
Asafoetida a Pinch
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Wash, remove any hard stems and roughly chop cilantro leaves.
Remove stems, wash and roughly chop green chiles.

Grind cilantro, coconut, half the amount of yogurt, green chiles and salt together into smooth paste.
Remove the ground chutney onto a bowl and stir in the remaining yogurt.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to the chutney bowl.
Serve cilantro yogurt chutney with idly, vada, dosa etc…
Notes: If using frozen coconut, make sure to use it at room temperature.

Suggestions: For consistency, adjust the amount of yogurt in the chutney.
Variations: You can also add little bit of raw onion or raw tomato while grinding the chutney.
Other Names: Cilantro Yogurt Chutney, Kothimera Kobbari Perugu Pachadi.

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