Tuesday, 2 April 2013

Verkadalai Arisi Roti, Thakkali Kaara Chutney - Groundnut Rice Roti, Spicy Tomato Chutney

                    A jar of rice flour will always come handy when you want to fix something quick to snack on. Verkadalai arisi roti is a quick fix breakfast or dinner recipe that can be done in no time. The recipe for the chutney is the spicy dip that you get along with the 'molaga baji' in the marina beach. These roties make a filling snack too for the late afternoon cravings and since there aren't any fancy ingredients in the recipe, I guess it will not be that difficult for everyone to give it a try. 



Ingredients 
Rice Flour                     1 cup (roasted) + 1/4 cup
Roasted groundnut         3/4 cup
Dried Red chilly               1
White Sesame Seeds      1 1/2 tsp
Water                         about a cup
Salt                             1 tsp


Method
Combine roasted peanuts and dried red chilly and blend to a fine powder.
Add this to the rice flour, add in salt, sesame seeds and mix well.
Add hot water and mix to form a dough.
Rest the dough for a few minutes and knead until soft.
Divide into balls, flatten using palm by flipping from one hand to another or roll into a thin circle by placing in between two plastic sheets.
Cook on a tawa on both sides until done.
Serve with spicy chutney or just jaggery.
( use the 1/4 cup of rice flour to knead the dough if it is sticky and to roll them into roti)

Spicy Tomato Chutney
Onion                    1 medium
Tomato                  1 large
Green chilly             1 large
Coriander leaves      1 tbsp
Salt 



Method
Heat 2 tsp of oil and saute roughly chopped onion.
Add chopped tomato and green chilly and stir.
Add chopped coriander leaves and stir until the tomato breaks down.
Add salt and blend to a paste when cool.
Temper the chutney with mustard+urad dal and curry leaves in 2 tsp of oil and serve. Goes well with idly and dosa too.



Note:
Can use roasted Sorghum flour instead of rice flour or a mixture of sorghum and rice flour.
When I say rice flour or for that matter any flour ( like millet flour - ragi, cholam, kambu or wheat), I always mean home made flour and never store bought flour.




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