One of the best features about this month's marathon is that both the audience and the blogger get a virtual Indian tour. The gastronomical research lead us to see much more beyond the recipes. We know about the state, its people, their culture and custom. All my friends participating in this Indian odyssey would agree with me. But I have a special reason to like this theme a tad more and feel happy about it. The reason is that I have never travelled beyond South India. Yes! I am a bit embarrassed to admit this, but that's the truth. All my childhood days I spent shuttling just between two cities - Hyderabad (my native) in Andhra and Trichy (my hometown) in Tamil Nadu. Apart from the two, I went to Goa for my college, Indore a week and Bangalore for my work. So that covers my entire South Indian journey. Somehow the travel and vacation didn't work well in our family. Something or the other got in our way. Till date, there is a slight nagging at the back of my heart that I have a long list of must watch places in India.
- 1 Cup Arisi Mavu | Rice flour
- ½ teaspoon Jeera | Cumin seeds
- ¼ teaspoon Omam | Carom seeds optional (1)
- Salt to taste
- 2 Green chillies finely chopped
- ½ Cup Cooked Rice optional (2)
Mix all the ingredients in a bowl. Sprinkle water little at a time and knead it. This will not be a pliable dough. The dough should be soft without excessive stickiness.
- Divide the dough into six portions.
- Either take a parchment sheet or a plastic sheet (spread some oil on it). Take each portion and pat them with your hand and shape it into a disc. (3)
- Heat a griddle | tawa in the meantime. Once it becomes hot, take the shaped roti from the sheet carefully and place it on the tawa. Refer the above pic for transferring it easily.
- Cook on both sides until they get cooked and brown spots appear on each side. (4)
- Omam is not added in the original version. I just added this spice for our liking.
- Cooked rice helps in binding the dough. This is optional.
- The dough will be stick to your hands and tear while patting it. There are few tricks you can follow to make it mess free. So you can wet your hand and pat it. But take care, too much of water will be a disaster. You can also apply oil to your hand or dust it with flour. See which suits and adapt accordingly. Please refer to the picture above the recipe.
- This roti will not be soft like the normal parathas or rotis. It is slightly hard and crispy. Rolling out this roti is also not possible since the rice flour is not pliable. This is very similar to the akki roti made in karnataka.
This post falls under the Chattisgarh state of central India. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39