Friday, January 29, 2010

Jeera Pepper Rava Roti

Jeerige menasina Roti. This is a traditional preparation , made more often using Rice flour in place of rava . I shall share the rice flour version some other time. This roti is more easier & quicker & better from the nutrition point of view. The texture is soft & goes well with any chutney or gravy. Coconut gratings, coriander can be used for additional taste .


Chiroti Rava/ Fine semolina/sooji- 1 cup
Water - 1 3/4 cup
Black Pepper - 1/2 tsp, crushed coarsely
Jeera /cumin seeds - 1 tsp
Oil - 1 tsp


Measure out the water , add the salt & oil & bring it to a simmer.
Mix the jeera & pepper with the rava .
Reduce the heat , stirring all the while, pour this rava into the water. Stir for a couple of minutes till all the moisture gets absorbed . And put off the fire.
Coconut grated & coriander can be added now.
Knead lightly when it comes to a manageable temperature.
Pinch a small portion of this dough ( like in the picture ) , roll it into a ball with lightly greased hands.
Flatten it on a heat resistant paper, & roll out with the help of a lightly greased rolling pin.
Transfer this roti to a hot griddle & cook on both sides drizzling a tsp of oil.
Serve hot with chutney & enjoy your breakfast.

Sending this to Divya's Wholegrain event.