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Akki Roti (Rice Flour Roti) [Meals]

Akki Roti (Rice Flour Roti) [Meals]

About:

Akki roti is a Karnataka specialty. Akki means rice in Kannada. Rice flour is used to make roti's. One can make so many different kinds of Akki roti's. Most common one is rice flour mixed with coconut, cumin seeds and salt (called plain roti). Other one is Masala roti made using carrot, onion, coriander leaves, chilies, cumin seeds. One can also add Methy leaves, dill leaves. 

Ingredients:

  • Rice flour 2 cups (makes 4 roti's)
  • Onions 1 small finely chopped
  • Carrot 1 grated
  • Cilantro leaves Handful chopped
  • Green chilly 1 (can substitute with chilly powder)
  • Cumin seeds 1 tsp
  • Oil 2 tsp
  • Salt To taste
  • Water 1 cup or according to required consistency.

How to prepare?

  • At first take water in a vessel and bring it to boiling stage. (using boiling water makes dough smooth to pat on and also makes rottis soft to eat)
  • Meanwhile mix rice flour with chopped and grated veggies add salt.
  • Add boiling water, mix well using a spoon until dough comes together. Keep covered for 10 mins. (When covered steam from the hot water will make the dough moist)
  • When dough is cool enough to handle with bare hands add 1-2 tbsp of oil and kneed well. Now the dough is ready to make roti's. (Dough should be of medium softness not too hard or too soft)
  • Take a sheet of wax paper put little oil and smear around, take handful dough, make a ball and pat evenly. 
  • Now transfer onto hot tawa and remove the paper.
  • Leave it for a minute, turn other side and leave for 30 sec or so. Now its ready to eat.

This is how we make using bindles (round shaped pan) or can do this directly on tawa/griddle.

  • Take 1tsp of oil, smear around. Now take dough and spread around it.
  • Keep this on medium heat, cover and after minute or so it will be ready to be taken out (no need to turn and cook on other side). If u want more crispy leave it of little longer. Once done roti comes out easily from pan.
  • To make another roti, hold the pan upside down and run cold water all around it, pan will be cool to make another roti by this time  (be careful while running water onto hot vessel, water will start sizzling as soon as it hits the pan).

How to Serve?

Akki roti's are served with coconut chutney, gojju or eggplant Enegai.

Health statement:

Rice flour is primarily made from polished broken rice and is therefore usually whiter than wheat or rye flour, it is usually ground more finely also. Although rice flour contains a high starch content, it does not have the protein called 'gluten' of wheat flours. Carrots are an excellent source of antioxidant compounds, and the richest vegetable source of the pro-vitamin A carotenes. Carrots' antioxidant compounds help protect against cardiovascular disease and cancer and also promote good vision, especially night vision. Cilantro have been found to help control blood sugar, lower cholesterol and fight inflammation and free radicals.

BisiBele Bhath [Meals]

BisiBele Bhath [Meals]

About:

BisiBele Bhath is the signature dish of many regions in Karnataka. It is a wholesome meal-in-one and has rice, Dal and vegetables all in a runny khichdi-like consistency. Each family has their own unique recipe for this dish., boiling everything one by one and cooking them in freshly ground Masala. 

Ingredients:

  • 1 cup Rice (uncooked)
  • 3/4 cup Toor Dal (uncooked)
  • 2 cups Mixed Vegetables (onions, potatoes, peas, beans and corn)
  • 2 tsp Tamarind
  • 6 cups Water

Masala

  • 1/2 cup grated Copra or Coconut powder
  • 2 tsp Sambar Powder
  • 2 Tbsp Coriander Seeds
  • 1" Cinnamon
  • 3-4 Cloves
  • 2-3 Cardamom
  • 1 tsp Khaskhas
  • 1/4 tsp Asafetida
  • 1 sprig Curry leaves

Tadka

  • 4-5 Tbsp Oil
  • 3-4 Red Chilies
  • 2 tsp Mustard Seeds
  • 1 sprig Curry Leaves
  • 1 tsp Turmeric
  • 1/4 tsp Asafetida

How to prepare?

  • In a little bit of heated oil, fry the Masala ingredients, except for the copra and the Sambar powder. Grind all of the Masala ingredients to a paste with a little water. Keep aside.
  • In a pressure cooker, do the Tadka. Add the mixed vegetables and fry for a few seconds. Add the rice and Dal and fry for a few more seconds. Now put in ground Masala, water, tamarind and salt to taste. Cook in the pressure cooker for 3 whistles (well, 3 in my cooker). It is a whistle more than when you cook plain Dal. That's it!

How to Serve?

 It tastes delicious and we usually have it with rice papad, potato chips and/or raitha.

Health statement:

Rice is a rich source of carbohydrate. Toor Dal has a mild, nutty flavor & cooked as a routine Indian dish & served with bread & rice or grounded in to flour for preparing other tasty typical Indian traditional dishes. Toor Dal has got a total 237 calories / 100 gram. Most all doctors agree that the best way to ensure adequate intake of vitamins, minerals, antioxidants and phyto nutrients is through a balanced diet that includes a wide variety of 5-8 servings per day of raw and lightly cooked fruits and vegetables of every color.

Jolada Roti [Meals]

Jolada Roti [Meals]

About:

Jolada Roti is very popular in North Karnataka which is a not just delicious to taste but also good source of nutrients. To make this roti's, hands are used instead of rolling pin and are flattened to thin circles using palm. Making Jowar roti is not a child’s play. Experience, skill and patience is required to flatten the dough without breaking the roti's and to get puffed roti's. It’s got the rustic look and unforgettable flavor…

Ingredients:

  • 2 cups Bajri/Jowar Flour
  • ½ tsp Red Chilly Powder
  • Warm Water to knead
  • Salt to taste

How to prepare?

  • Prepare dough by adding red chilly powder, salt to taste and by adding warm water gradually.
  • Let the dough rest for 15-20 minutes and again knead the dough well.
  • Divide dough into equal lemon sized balls.
  • Place the dough on flat surface dusted with generous amount of flour and using your palm spread the dough into flat, thin circle.
  • Carefully transfer this flat roti on hot iron griddle and roast this roti on medium heat. Gently press a wet cloth on the cooked surface of roti and turn it on other side.
  • Do the same with other side of the roti and cook until you see brown patches on the surface and the roti stats to puff well from center.

How to Serve?

Serve the roti with any side dish of your choice with a dollop of freshly churned home made butter on top.

Health statement:

Bajri/Jowar flour is high in fiber and low in fat also contains some nutrients which helps to maintain a healthy heart and good digestive system.

HidikBele Saaru [Meals]

HidikBele Saaru [Meals]

About:

"HidikBele" also know as "Hidikavare/Avarebele" in Kannada and "Val Dhal" in Hindi. Usually the Hidikavare Saaru is prepared with fresh dhal during the avarekayi (papdi lilva) season. First the avarekalu (lilva) is removed from the pods and soak it in the water for 6-8 hours then using thumb and forefinger the outer skin is removed by squeezing the grain to get the dhal. "Hidiku" means squeezing in Kannada, hence the name "Hidikavare".

Ingredients:

  • Dried Hidikavare (Val Dhal) - 1 cup (Wash and soak in water for 6-8 hours then drain)
  • Onions - 1 small
  • Tomatoes - 1 small
  • Oil - 2 spoons
  • Mustard seeds - 1/2 spoon
  • Salt to taste

Grind the following Ingredients into smooth paste

  • Coconut - 1/2 cup
  • Onions - 1 small
  • Tomatoes - 1 small
  • Sambhar powder - 2 spoon (Instead of Sambhar Powder you can substitute chilly powder and coriander powder - 1 spoon each)
  • Ginger - 3/4 inch
  • Poppy seeds (Khaskhas) - 1 spoon
  • Coriander leaves - few strings
  • Water to grind

How to prepare?

  • Heat oil in a saucepan, add mustard seeds, once it splutters add and fry onions for 2 minutes.
  • Add HidikBele (Val dhal) and fry in medium flame for 5 minutes, then add tomatoes and mix well.
  • Add 2 cups of water, cook until Val dhal becomes soft.
  • Add ground Masala and salt, boil the Saaru (curry) for 10 minutes or till the raw smell of the ground Masala goes. If the Saaru is too thick add little more water while boiling.

How to Serve?

Serve it with Rice, Chapati, Poori, Idli or Dosa.

Health statement:

Majjige Hulli [Meals]

Majjige Hulli [Meals]

About:

Ingredients:

  • Thick Buttermilk - 3 cups

  • Spinach - 3 cups (cleaned and chopped)

  • Salt - to taste

  • Oil - 2 tsp

 For Tempering

  • Oil - 1 tsp

  • Mustard seeds - 1 tsp

  • Curry leaves - 5-6

 For Masala

  • Chana Dal - 1/2 cup (soaked in hot water for 20min)

  • Grated coconut - 1/2 cup

  • Coriander seeds - 1 tsp

  • Cumin seeds - 1 tsp

  • Mustard seeds - 1/4th tsp

  • Black pepper corns - 3-4

  • Green/Red chilies - 4 (chopped)

  • Ginger - 1 tsp (grated)

  • Turmeric powder - 1/4th tsp

  • Asafetida - 1 pinch

  • Curry leaves - 8-10

How to prepare?

  • Boil the spinach in water for about 8-10 min and drain the water.

  • Take all the ingredients for Masala and grind to a smooth paste using little water.

  • In a pan heat oil, add spinach sauté for 2-3min, add salt and the ground Masala paste, and mix well.

  • Add a cup of water and bring to boil.

  • Remove from heat and add the buttermilk. Stir well.

  • Heat oil in a small pan, add the mustard seeds. When the seeds start to splutter add the curry leaves and remove from heat.

  • Add this seasoning to the Majjige Hulli. Garnish with Majjige mirapakayalu (optional)

How to Serve?

Serve warm with Rice.

Health statement:

Buttermilk is lower in fat than regular milk, because the fat has been removed to make butter. It is also high in potassium, vitamin B12, calcium, and riboflavin as well as a good source of phosphorus. Those with digestive problems are often advised to drink buttermilk rather than milk, as it is more quickly digested. Spinach is loaded with calcium, folic acid, vitamin K and iron. Spinach is also rich in vitamin C, fiber and carotenoids. Add its lutein and bioflavanoids and spinach is a nutritional powerhouse.