TRADITIONAL ROTI

MUDAKATHAN ROTI

MUDAKATHAN ROTI

  Mudakathan leaves -cleaned -1 bunch

      Soak par-boiled rice (80g) for 2 hours -B

      Blend B with A , s.onion (4) , r.chilli (3) , black pepper (5) , anise seeds (1s)  , salt  --take as thick constancy --C

         Heat dosa pan with little oil , take C as big balls and do as roti form 

       After few minutes , turn the other side --once both side boils 

      Taste it 

THUTHUVALAI ROTI

thuthuvalai roti

           CUT THE THORN AND CLEAN THE LEAVES -A

     SOAKED PAR BOILED RICE , S.ONION , R.CHILLI , PEPPER , ANISE , SALT , CLEANED THUTHUVALAI LEAVES --BLEND EVERYTHING TOGETHER (COURSE BLEND) -B

      NOW PREPARE B AS ROTI IN HOT PAN USING GHEE

KAMBU ROTI

KAMBU ROTI

 full kambu (3/4 cup) -a , urad dal (1/4cup) -b 

       Soak these separetely for one hour 
Grind a , b with 2 chilli and little salt ---c

                Heat a kadai , add few drops of oil saute finely chopped onions , g.chilli , mint , corriande leaves , curry leafs , cabbage , carrot , beans , capsicum 
             With little salt , pepper powder --finely saute it and add in c 

       Mix everything thickly 

  Then put the batter in dosa pan 

RAGI ROTI

RAGI ROTI

         IN PLAIN RAGI FLOUR ADD CHOPPED ONION , G.CHILLI , CURRY LEAVES , CORIANDER LEAVES , GRATED COCONUT , SALT ---

           MIX EVERYTHING WITH WATER --MAKE IT AS  VERY THICK DOSA BATTER 

          USING DOSA PAN , COOK AS SMALL THICK DOSAI