Sunday, January 13, 2013

Bajra Rotla, Beet Root Pachadi and Daalithoi

Bajra or Millet is a grain grown in most of the places in India. In Rajasthan and Gujarat, Bajra Rotla(Roti) is a main source of food. Healthy and tasty, these rotlas can be made easily at home.

Rotla goes well with brinjal curry but here we have tried Southern style Beet Root Pachadi to go along with Rotlas and also some GSB style Daalithoi. Our friend Geetha Shah from Mysore was in Mangalore last year and she prepared nice Bajra Rotlas and Beet Root Pachadi for us. Meena made daalithoi as usual.


Bajra Rotla

Ingredients:
Bajra(millet) flour - 4 cups
Water - 2 cups(Approximately)
salt - To taste
Ghee - QS

Method:
Sieve flour with salt.
Add water slowly and knead to a soft dough.
Make balls of about 1 1/2 inch diameter.
Keep a greased plastic sheet on the rolling board, place the ball of dough on it, place another greased sheet over it. Press with another board into a 1/4 inch thick roti.
Heat a chapati tawa, place the roti on the tawa taking care not to break it and roast on medium heat on both sides till well browned. Remove and apply ghee and serve hot with brinjal curry and curds.


Beet Root Pachadi

Beetroot - 1 cup grated
Green chillies - 2 sliced
Ginger Paste - 1 tsp
Onion - 1 chopped
Mustard seeds - 1/2 Tsp
Curry leaves - 4-5
Thick Curd - 2 cups
Oil - 1 Tsp
Salt - To taste

Method:
Heat oil in a Kadai.
Add mustard seeds and allow them to splutter.
Add curry leaves,green chillies and chopped onion and fry till they get slightly browned.
Add the grated beetroot, ginger and salt and fry, till the curry is dry and beetroot is cooked.
Remove and allow to cool.
Add curds, mix well and serve.

Daalithoi


Ingredients:
Tuvar Daal(Split Pigeon Peas) - 1 Cup
Water - 3 Cups
Salt - To taste
Green Chillies cut lengthwise - 3
Red Chillies broken - 3
Curry leaves - 6
Mustard seeds - 1/2 Tasp
Asafotoeda - A pinch
Coconut Oil/Ghee - 1 Tsp

Method:
Cook Tuvar daal in a pressure cooker with 3 cups of water for 10-15 mins.
Churn lightly with a churner or egg beater. If you want daalithoi to be thin, add more water.
Add salt to taste and sliced green chilles and boil fro 2 mins.
Heat oil/ghee, add mustard seeds ansd allow to splutter. Add broken red chillies, asafotoeda and curry leaves.
When a nice aroma emanates, pour the seasoning over the cooked daal, mix and serve.

Variation: You may add chopped tomatoes and coriander leaves and also crushed pepper while boiling with green chillies.
You may also add small bits of boiled potato.

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