Orotti

Recipe No: 75
I am not so sure about the authenticity of this name... whether this is called by any other names in other parts of Kerala. My mother called it this way…and so do I. Made with coconut and roasted rice flour; this is one of my favorite breakfast items. This is the best when eaten with Black Chickpea (Black Channa) Curry.

Ingredients:                                         Makes 10

• Roasted rice flour……..1 ½ Cups
• Grated coconut………...1 Cup
• Salt………………………...1/3 Teaspoon
• Boiling water................Enough to make soft dough
• Oil for deep frying

Method of Preparation

1. Mix Rice flour, Salt and Grated Coconut well.
2. Add enough boiling water to the flour mixture and mix with a spoon.
3. When cold enough to knead, knead it to make smooth dough.
4. Divide this into 10 equal parts and  roll them into balls. Cover it with a moist towel and keep aside till ready to be used.
5. Heat ½ cup of oil in a deep round bottomed pan with lid, till hot on medium high heat. (A Kadai or a Palappachatti is desired) There should be enough oil in the pan to cover the Orotti.
6. Working with one rice ball at a time, flatten it between your wet palms and then continue to flatten with your fingers till you get a flat disk of about 3 inches in diameter and uniform thickness.
7. Slide it into the hot oil and cover the pan with its lid and fry on both sides turning once till golden brown.
8. Once brown on both sides take it out of the oil and let it drain on a kitchen towel.
9. Serve hot (while it is still crispy) with Black Channa Curry.

Notes:

• If the temperature of the oil is too high, then this may brown fast without cooking the inside. If the temperature is too low then this may absorb a lot of oil. So it is necessary to keep the temperature on  medium high in order to get a good crispy Orotti.
• If freshly grated coconut is not available for you, it is perfectly okay to use unsweetened dessicated coconut.

 




Make it, enjoy the deliciousness and 
serve it to your family with love…