Wednesday, May 6, 2009

Gavasani - Rice & Wheat Roti

One nostalgic day, my mom told me about this roti called "GavasaNi" which is like stuffed paratha. But the stuffing is of cooked rice flour known as "Ukad" in Marathi. So I experimented a little and made these rice & wheat rotis. I must warn you that they are quite filling. Just one paratha is more than enough. Also, they were so easily rolled into thin rotis that I was amazed. They could have become bigger and bigger but then I had to stop as that's all my poLpaat - rolling board and tawa - griddle could hold!

GavasaNi - makes about 9
Rice & Wheat Paratha
Ingredients
For stuffing
2 cups water
1 cup rice flour
1/2 tsp cumin seeds
1/2 tsp salt
1 tsp oil
For Rotis -
1 1/2 cup wheat flour
1/2 tsp salt
2 tbsp flax seeds powder (optional)
1 tsp oil
water to knead
Rice flour for dredging the rotis while rolling
Suggested Accompaniment
Toop/Ghee
Any spicy Curry
Method
0. Knead a dough with wheat flour, salt, oil and flax seed powder - if using. Cover and keep aside.
1. Bring water to boil in a big saucepan. Add salt, cumin seeds and oil.
2. As it boils, slowly add rice flour. Keep stirring.
3. Mix well so the rice flour absorbs all the water. Switch off the gas. Cover with a lid and keep aside for at least 10 minutes.
4. Take the cooked rice flour in a big plate. Using the back of a ramekin or katori/vati, knead the dough and keep aside.
5. Heat a frying pan/tawa or griddle.
6. Take a ball of wheat dough. Roll into a small disc. Stuff a ball of rice dough. Bring all the corners together to form a ball. Roll into rice flour. Roll into a big chapati/roti of the desired circumference.
7. Roast on the pan till brown spots appear on both sides.
8. Serve with ghee on side.

Notes
1. For variation, chopped green chilies can be added while boiling the water for the rice flour

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