Ingredients with Measurements:
- 2 cups of rice flour
- 1/2 teaspoon of salt
- 2 tablespoons of oil
- 1 cup of water
- 1/4 cup of grated coconut
- 1/4 cup of chopped onion
- 2 tablespoons of chopped coriander
- 2 tablespoons of chopped curry leaves
- 2 tablespoons of chopped green chillies
- 1/4 cup of grated carrot
For the Carrot Chutney:
- 1/2 cup of grated carrot
- 1/4 cup of grated coconut
- 2 tablespoons of chopped coriander
- 2 tablespoons of chopped green chillies
- 1/4 teaspoon of salt
- 1 tablespoon of oil
- 2 tablespoons of lemon juice
Special Equipment Needed:
- Bowl
- Rolling pin
- Frying pan
- Spatula
Step-by-Step Instructions:
1. In a bowl, mix together the rice flour, salt, oil, and water until it forms a soft dough.
2. Add the grated coconut, chopped onion, coriander, curry leaves, and green chillies and mix until everything is well combined.
3. Divide the dough into 8 equal portions and roll each portion into a thin circle.
4. Heat a frying pan over medium heat and cook the rotis for 1-2 minutes on each side, or until golden brown.
5. To make the carrot chutney, mix together the grated carrot, coconut, coriander, green chillies, salt, oil, and lemon juice in a bowl.
6. Serve the rotis with the carrot chutney.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 8 rotis
Nutritional Information:
Calories: 200
Fat: 6g
Carbohydrates: 32g
Protein: 4g
Substitutions for Ingredients:
- Rice flour can be substituted with wheat flour.
- Coconut can be substituted with desiccated coconut.
- Onion can be substituted with shallots.
- Curry leaves can be substituted with bay leaves.
Variations:
- The rotis can be topped with grated cheese or chopped nuts.
- The carrot chutney can be spiced up with cumin powder or red chilli powder.
Tips and Tricks:
- The dough should not be too soft or too hard.
- The rotis should be cooked on medium heat to ensure that they are cooked evenly.
Storage Instructions:
The rotis and chutney can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The rotis and chutney can be reheated in the microwave or on the stovetop.
Presentation Ideas:
The rotis and chutney can be served on a platter with some chopped vegetables and a dollop of yoghurt.
Garnishes:
The rotis and chutney can be garnished with chopped coriander and grated coconut.
Pairings:
The rotis and chutney can be served with a side of yoghurt or pickles.
Suggested Side Dishes:
The rotis and chutney can be served with a side of steamed rice or chapatis.
Troubleshooting Advice:
- If the rotis are not cooked evenly, reduce the heat and cook for a few more minutes.
- If the chutney is too thick, add a little water to thin it out.
Food Safety Advice:
- Always wash your hands before handling food.
- Cook the rotis and chutney thoroughly to ensure that they are safe to eat.
Food History:
Kori Rotti is a traditional dish from the state of Karnataka in India. It is usually served with a side of chutney or pickles.
Flavor Profiles:
The rotis are savory and slightly spicy, while the chutney is sweet and tangy.
Serving Suggestions:
The rotis and chutney can be served as a snack or as part of a larger meal.
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Region: Indian