Rotis and an Award!

I just received another award!! It's the good chat award from Cham of Spice Club. Thank you so much for thinking of me, dear! Our friendship started in the early days of our blogs. Cham, I still have some of the masala powder you sent me for arusuvai. I think of you every time I use it!

One other topic is about the Open Sesame event at Dining Hall. As you probably know, voting has started. If you liked my okra corn cakes, please log into Dining Hall and vote for me. To vote, click here. Thanks to all in advance!!

Coming to the food part of this post, I'm going to write about 2 rotis. One has been in my drafts for a while and the other is newer. They are dill-vegetable roti and spinach-corn roti.

Dill-Vegetable Roti:

This one came about when I was thinking about akki rotis I've had in the past. I don't know if it was the person who was making it or what, but I haven't been a fan of the texture of akki rotis that I've had to date. No offense to anyone! However, I love the flavor components involved and decided to change things around to my taste.

The result is a soft roti that is loaded with the goodness of vegetables and perfumed with the fragrance of fresh dill. It explodes with flavor and is a meal in and of itself!

Ingredients:

Whole wheat flour/atta - 2 cups
Fresh dill, chopped - 1/4 cup
Zucchini - 1 small, grated
Carrot - 1 medium, grated
Onion - 1 small, finely chopped
Green chillies - 4-5, or to taste, finely chopped
Cumin powder - 1 tsp
Salt to taste
Oil - 2 tsp
Warm water to mix dough

Method:

Mix the flour with oil and salt. Add all of the other ingredients with warm water to make a slightly stiff dough. It should be a little stiffer than normal chappathi dough. Allow the dough to rest for 15-30 minutes. Then, roll out using flour as required. The thickness will be a little thicker than chappathis. Fry on hot tava/griddle adding a few drops of oil until brown spots appear on both sides.

Tastes great hot, but reheats well. Enjoy on its own or with pickle/curds/side dish!


Spinach Corn Roti:


This one came out of a bit of randomness. I think I was still in a corny mood after making my okra corn cakes (excuse the pun!) and decided to try corn flour in a roti. I had some frozen spinach on hand and was able to throw these together. The taste was awesome, but these should definitely be eaten hot. They won't reheat well, so just keep that in mind.

Ingredients:

Corn flour - 1 cup
Whole wheat flour/atta - 1 cup
Frozen spinach - 1/2 cup (I didn't squeeze it dry)
Green chillies - 4-5 or to taste, chopped
Garlic - 2 cloves, grated
Ginger - 1/2 inch piece, grated
Chilli powder - 1 tsp, or to taste
Cumin powder - 1/2 tsp
Amchur (dried mango) powder - a pinch, optional
Salt to taste
Oil - 2 tsp to mix into the dough
Warm water

Method:

Mix the oil and salt into the flours. Now, add the remaining ingredients except water. Toss to combine and add enough warm water to make a slightly stiff dough. Allow to rest for about 30 minutes. At this point, I wasn't able to roll the rotis out, so I just took balls of dough and patted them out with my hand as thin as possible. Then, place them on a heated tava/griddle and drizzle a few drops of oil. Cook until you get brown spots on both sides and serve hot.

These came out pretty thick, so the texture was a bit different, but still tasted great! They were good on their own, but even better with a little bit of South Indian style mixed veg pickle!

Needless to say, these are both off to Srivalli for her roti mela. I'm also sending the following previously posted rotis:

Garlic-Avocado Rotis
Methi Rotis