Ingredients with Measurements:
- 2 cups of rice flour
- 1 teaspoon of cumin seeds
- 1 teaspoon of mustard seeds
- 1 teaspoon of fenugreek seeds
- 1 teaspoon of coriander seeds
- 1 teaspoon of black pepper
- 2 tablespoons of grated coconut
- 2 tablespoons of chopped cilantro
- 2 tablespoons of chopped curry leaves
- 1 teaspoon of salt
- 2 tablespoons of oil
- 1/2 cup of water
- 1 onion, finely chopped
Special Equipment Needed:
- A large bowl
- A rolling pin
- A non-stick pan
- A spatula
Step-by-Step Instructions:
1. In a large bowl, mix together the rice flour, cumin seeds, mustard seeds, fenugreek seeds, coriander seeds, black pepper, grated coconut, chopped cilantro, chopped curry leaves, and salt.
2. Add the oil and mix until the ingredients are well combined.
3. Slowly add the water and mix until a dough is formed.
4. Knead the dough for 5 minutes until it is smooth and pliable.
5. Divide the dough into 8 equal parts.
6. Take one part of the dough and roll it out into a thin circle.
7. Heat a non-stick pan over medium heat and place the rolled out dough onto the pan.
8. Cook the Kori Rotti for 2-3 minutes on each side until it is golden brown and crispy.
9. Repeat with the remaining dough.
Onion Chutney:
10. Heat a pan over medium heat and add 2 tablespoons of oil.
11. Add the chopped onion and sauté until it is soft and translucent.
12. Add 1 teaspoon of salt and mix until combined.
13. Remove from the heat and let cool.
14. Transfer the onion to a blender and blend until it forms a paste.
Serving:
15. Serve the Kori Rotti with the Onion Chutney.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: Medium heat
Serving Size: 8 Kori Rotti
Nutritional Information:
Calories: 250
Fat: 10 g
Carbohydrates: 33 g
Protein: 4 g
Substitutions for Ingredients:
- Rice flour can be substituted with wheat flour.
- Mustard seeds can be substituted with cumin seeds.
- Fenugreek seeds can be substituted with mustard seeds.
- Coriander seeds can be substituted with cumin seeds.
- Coconut can be substituted with grated cheese.
- Cilantro can be substituted with parsley.
- Curry leaves can be substituted with bay leaves.
Variations:
- Kori Rotti can be made with different types of flours such as wheat flour, chickpea flour, or millet flour.
- Onion Chutney can be made with different types of onions such as red onions, white onions, or shallots.
- Different spices can be added to the Kori Rotti such as turmeric, chili powder, or garam masala.
Tips and Tricks:
- Make sure to knead the dough for at least 5 minutes to ensure a smooth and pliable dough.
- Roll out the dough as thin as possible for a crispy Kori Rotti.
- Add a little bit of oil to the pan before cooking the Kori Rotti to ensure it does not stick.
Storage Instructions:
- The Kori Rotti can be stored in an airtight container for up to 3 days.
- The Onion Chutney can be stored in an airtight container for up to 5 days.
Reheating Instructions:
- The Kori Rotti can be reheated in a non-stick pan over medium heat for 1-2 minutes.
Presentation Ideas:
- The Kori Rotti can be served on a plate with the Onion Chutney in a small bowl.
- The Kori Rotti can be served in a wrap with the Onion Chutney as a condiment.
Garnishes:
- The Kori Rotti can be garnished with chopped cilantro or chopped curry leaves.
Pairings:
- The Kori Rotti can be paired with a variety of dishes such as curries, stews, or salads.
Suggested Side Dishes:
- The Kori Rotti can be served with a variety of side dishes such as rice, dal, or vegetables.
Troubleshooting Advice:
- If the dough is too sticky, add a little bit more rice flour.
- If the Kori Rotti is not crispy, roll out the dough thinner and cook for a few minutes longer.
Food Safety Advice:
- Make sure to wash your hands before and after handling the ingredients.
- Make sure to store the Kori Rotti and Onion Chutney in airtight containers.
Food History:
Kori Rotti is a traditional dish from the Indian state of Karnataka. It is a type of flatbread made with rice flour and spices. It is usually served with a variety of side dishes or condiments.
Flavor Profiles:
The Kori Rotti has a savory flavor with a hint of spice from the cumin, mustard, fenugreek, and coriander seeds. The Onion Chutney has a sweet and tangy flavor from the onions and spices.
Serving Suggestions:
- The Kori Rotti can be served as a snack or as a meal.
- The Kori Rotti can be served with a variety of side dishes such as curries, stews, or salads.
- The Kori Rotti can be served with the Onion Chutney as a condiment.
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Region: Indian