I always thought Rice Bhakri is the speciality of Maharashtra/Konkan. I never knew that it is also made and relished in Gujarat. South Gujarat is the region that borders Maharashtra and rice is cultivated in the area. They too have their own variety of red rice. and generally, at nights the dinner is almost always "chokha na rotla" . I learnt this rotla recently during my MIL's visit.Chokha na Rotla - makes 5
Rice Flatbread
Ingredients
1/2 cup rice flour
1/3 cup water (approx)
2 tbsp rice flour for dredging
Method
1. Take rice flour in a big plate or paraat.
2. Add water gingerly to make a dough.
3. Keep kneading till the dough does not stick back to your palm anymore. This is the most crucial step in order to pat the rotlas perfectly.
4. Make 5 small balls.
5. Using only palm of your hand (without using fingers), pat the ball dredged in rice flour. As you pat, the rotla should get bigger in the circumference and also should rotate circularly.
6. Heat a griddle or a pan.
7. Place the rotla on the pan. As the bubbles appear, flip and let it cook on the other side till brown spots appear.
8. Now put it directly on the flame. Roast well. It should puff up beautifully.
9. Serve hot off the flame with laal vaal nu shaak or adad ni daal.
Note -
1. Make rotlas ready just before serving. It tastes the best right hot off the flame.
9 comments:
Hi,I am from South Gujarat and it was mouth watering for me when I saw your recipe about 'chokha na rotla",However we eat usally along with Mango pulp(Keri no ras) or sometimes with some subji(shaak)that made with gravy..mmm..very delicious.Thanks for posting.
Lovely roti. I use to add some cooked rice along with the ingredients. S, it taste great.
We add some onions,chillies and spices to make the rice roti or adais. Good to know different recipes from different parts.
rice roti looks so yummy Meera!
We make something like this called as Akki roti but theres lotta differences... this looks very yummy and puffed, bookmarked!!!
i make something similar to this...this roti looks perfect in shape and color..nice snap..and i liked that serving plate a lot.. :)
looks perfect In some parts of Andhra also people make this rice roti like rayala seema people make this with chicken kurma .And even in karnataka also.
Interestingly, sindhi food is inspired bit form Mughlai, bit from Gujrati(spl. Kutch) and bit form punjabi cuisine apart from its original flavors.I don't know the origin of this one, but we too make the Riceflour flatbreads, and call these as DODA (or dodo for singular)
Its just that we add some chopped onion, green chillies and coriander leaves to pep it up, and yeah we add salt too :-)
Rotla looks perfect :-)
N:
Thanks for dropping by. It is also served with gravy walu shaak in my family.
Ammu:
Cooked rice sounds delicious.
Cilantro:
Spicy ones must be tasting delicious as well. Thanks for sharing.
Uma:
Thanks so much.
Ramya:
I have made akki roti after drooling at several blogs. But i think this roti is more like a bhakri which is dipped in the curry and eaten.
Lena:
I have to admit, the roti looks perfect in shape because it is made by my MIL!! I just clicked the picture!!:-D
Rekha:
I think it will taste delicous with chicken kurma. Thanks for sharing.
Alka:
Thanks for sharing dodo recipe. I will try it. This rotla doesn't have salt probably because it is always meant to dip in the curry/daal.
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