Aug 31, 2008

Alayile Pita Rotti - Konkani Style..

Alayile Pita Rotti is one of my favourites in the breakfast menu. These rotis are just amazingly soft and melt in the mouth type. The way you make these is slightly different.

Traditionally, these are made with rice flour, but my mom makes them most of the time with wheat flour. So I have followed her way of making it..

So, here goes..

Ingredients

Wheat flour - 1 cup
Water - 1 cup
Salt - a pinch
Oil

Method

- In a wide vessel, bring the water to a boil. Add the salt and a tsp of oil to it. Switch off the flame.
- Now to this hot water, add the wheat flour little by little at a time, with constant stirring and mixing, just that the whole thing forms into one mass without any lumps.
- Once done, cover the vessel with a lid so that the dough remains hot.
- Now, once you can handle the dough, take little mixture of the dough at a time, make a small ball, pat with some wheat flour and roll out like regular rotis.
- Heat a tawa, and fry the rotis on both sides till done without any oil.
- Serve hot with a chutney or side of your choice.

Note :

- The method remains the same when you use Rice flour too.
- Don't worry if you cannot make the dough into a uniform mass, take care to avoid the lumps though. When you take little mixture at a time while rolling, you can knead the little ball again and make it even.
- The dough has to remain hot while rolling out, once cold its not possible to roll them out. So ensure that you keep the dough covered everytime you take a little of the mixture.
- These rottis are served usually with a chutney( a coconut-ginger chutney always at my place), but you can serve them with any side of your choice.
- I served mine with a Mushroom-Corn Curry this time..


Mushroom Corn Curry..

Ingredients

Mushrooms, sliced - 2 cups

Fresh/Frozen Corn kernels - 1 cup

Red Bell pepper, sliced thin - 1 cup

Onions, finely chopped - 1/2 cup

Tomato, stewed - 1/2 cup ( I used the canned ones ). You can use fresh also.
Cumin seeds - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam Masala powder - 1/2 tsp
Salt - to taste


Method

- Heat oil in a pan, add the cumin seeds and onions and fry till onions are transparent.

- Add the stewed tomatoes and fry well.

- Add the mushrooms, corn and the bell pepper and saute well for a minute.

- Add the red chilli powder, turmeric powder, salt and garam masala powder.

- Cook till done.

I'd like to send this to Lata's Combi Breakfasts event..

Update : Am also sending this to Deepa's ' RCI- Konkan Cuisine'. Thank you Deepa.

Print this recipe

15 Comments:

Purnima said...

Maya , this roti is new to me! Ur description of melt-in-mouth is making me hungry! Mind if I pick it up? :D

easycrafts said...

Have made these kind of soft chapatis earlier..Tastes great..nice combination for the rotis u have offered

Meera said...

Wow, with wheat flour? That's simply brilliant. Loved the idea.

DEEPA said...

this is very different one ...Never heard about it ...

I have a RCI event this month - Konkan cusine ...you can submitt this entry of you like ..

Divya said...

hey! never heard of this method, sounds very new. Will try it out 4 sure.

Uma said...

Thanks for the delicious Konkani recipe Maya!

arunshanbhag.com said...

Thank you Maya:
This brought back fond memories;
My grandma used to make them. As they are stirred in hot water, they get slightly cooked and are easier for digestion!

Great if you are not feeling well.

Yaay!

LG said...

Wishing you and your family a very happy Gowri and Ganesha Habba.
will come back to check rotti n palya..

Cynthia said...

Maya, I want to make this roti and I have a question, how long should I let the dough rest in the pot before using it to make the roti?

My email address is: tasteslikehome@gmail.com

Thanks.

Priti said...

Hey the roti looks gud...I will try this method sometime...

Sireesha said...

Happy Vinayaka Chaturthi dear:))Everything looks awesome and lovely .

Paru ... said...

tumba chennagide.. My first time here and rotti looks very nutritiuos..

Aparna said...

I have made and eaten the rice flour version. It's called Patthiri in Kerala.

Shilpa said...

We both love alayle pita bhakri. I make them with rice flour usually like you mentioned, but my kaki makes these wheat flour rottis. I am craving for them now. Have to make some soon :).

Meera said...

Maya:
I made these rotis yesterday. They came out super soft and delicious. i had used this method for making rice flour bhakris but never with wheat flour. we enjoyed it. Thanks for sharing.

Hope you are having a GREAT time in India.