When I was young, Rulaanva Doddak used to be one of my most favourite snacks. Mother used to make this for evening tea. Mother made this on thick cast iron tawa using charcoal fire and the taste was ultimate!
Some GSBs call this Rulaanva Bhakri. In Kannada and Tulu they call it Sajjige Rotti and our neighbour Jains called it Belchet. What we tasted at our younger days was plain Doddak with a generous knob of fresh butter.
Plain doddak is made with Wheat Semolina, Whole wheat flour and added green chillies, sugar, grated coconut and sometimes mashed Mysore/Salem banana for that extra softness and flavour. My wife keeps experimenting with this doddak and she has tried adding grated cucumber/carrots/watermelon rind with or without onions. This one with added carrot and onions is one of my favourites of late. It not only looks colourful but kids also love this. This is best savoured with a knob of fresh butter.
Ingredients:
Whole Wheat/Bombay Rava(Semolina) – 2 cups
Whole wheat flour – 1/2 cup
Grated coconut – 1/2 cup
Green chillies – 3-4 chopped
Carrot – 1/2 cup grated
Onion - 1/2 cup chopped
Banana - 1 small mashed(Optional)
Sugar – 4 tsp
Salt - To taste
Water - QS
Coriander leaves – A handful chopped(Optional)
Ghee - QS for roasting
Method:
Pound green chillies coarsely along with grated coconut, sugar and salt to taste.
You may also grind them coarsely in a mixie chutney jar.
Add optional mashed banana and 1 cup water.
Add semolina and wheat flour and mix well to a thick firm batter.
Add water sufficient to get a idli batter like consistency.
Check for salt and allow this batter to stand for 10-15mins.
Add optional coriander leaves and mix just before making doddak.
Heat a thick tawa and apply ghee.
Place a handful of the batter and flatten with your fingers into a 6mm thick doddak.
Cover with a dome lid and cook on medium flame till water evaporates.
Apply ghee on the surface and flip the doddak.
Roast well on both the sides and serve hot with fresh butter.
Some GSBs call this Rulaanva Bhakri. In Kannada and Tulu they call it Sajjige Rotti and our neighbour Jains called it Belchet. What we tasted at our younger days was plain Doddak with a generous knob of fresh butter.
Whole Wheat/Bombay Rava(Semolina) – 2 cups
Whole wheat flour – 1/2 cup
Grated coconut – 1/2 cup
Green chillies – 3-4 chopped
Carrot – 1/2 cup grated
Onion - 1/2 cup chopped
Banana - 1 small mashed(Optional)
Sugar – 4 tsp
Salt - To taste
Water - QS
Coriander leaves – A handful chopped(Optional)
Ghee - QS for roasting
Pound green chillies coarsely along with grated coconut, sugar and salt to taste.
You may also grind them coarsely in a mixie chutney jar.
Add optional mashed banana and 1 cup water.
Add semolina and wheat flour and mix well to a thick firm batter.
Add water sufficient to get a idli batter like consistency.
Check for salt and allow this batter to stand for 10-15mins.
Add optional coriander leaves and mix just before making doddak.
Heat a thick tawa and apply ghee.
Place a handful of the batter and flatten with your fingers into a 6mm thick doddak.
Cover with a dome lid and cook on medium flame till water evaporates.
Apply ghee on the surface and flip the doddak.
Roast well on both the sides and serve hot with fresh butter.
2 comments:
Hello,
Please can you tell me how many Rotti the above recipe yields?
Thanks,
S
Around 12-14 rottis.
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