Ubbida Rotti or when translated to english “Steamed Rice Flour Roti” , is a very traditional breakfast from the state of Karnataka. This is accompanied by Togaribele Chutney or Toor Dal chutney.
We are not a cereal family …. period !! I usually make a 2 week breakfast menu and in these two weeks I don’t repeat. This makes my life easy as I am prepared mentally. So its a robot on work picking up the ingredients when you hardly want to open your eyes :-D. Mornings are crazy make breakfast , pack a different lunch for the elder one and finish cooking the afternoon meal for myself and make a sort of preparation for dinner …. phew …interesting job !! Early planning is what works for me and I am done with most of the kitchen work by about 11 am. This gives me some time for the rest (I mean the sort of rest that you would have with a 1.5 yr old ;-)) and other important things that needs my attention.
So as I said , there is a need for a different breakfast everyday and this is my favourite as well. My mom makes the best ones but I try to be as good as her. Nostalgic memories of childhood is what I associate with this when I would eat like there is no tomorrow :-D. Its always nice when there is someone else to do all the hard work and you just need to work your palettes.
These are very light to eat and very tasty when its hot. It is supposed to be eaten hot !! The roti is always accompanied by its best friend the spicy “togaribele chutney” made out of toor dal. Yes the chutney has to be spicy since the roti is quite bland and the chutney balances the flavour and enhances the taste.I agree it takes a few attempts to master making these but its totally worth it.
Makes about 10-12 medium rotis
- 1.5 cups of Rice Flour
- 1 tsp of Salt
- 2 tsp + For cooking
- 1 3/4 cups of Water
For the Togaribele Chutney
- 4 tablespoons of Togaribele/Toor Dal
- 10-12 dry Red Chillies ( this can be adjusted as per your taste, but usually it is spicy since the roti is bland)
- 1/2 cup of Fresh Coconut
- 2 small pieces of Tamrind
- To make the rotis, in a non stick pan add water and salt and bring to a boil.
- Add a teaspoon of oil.
- Now slowly add the rice flour. Do not mix the flour in water.
- Slow down your gas to medium so that the rice flour cooks well and does not burn.
- Close a lid on top of the pan and allow the rice flour to cook for about 10 mins.
- Remove the lid and with the help of a spatula mix the flour and water to form a dough.
- Transfer it immediately to a plate and add a tablespoon of oil.
- Knead it for about 5 mins to form a smooth dough. This step is really important as it will prevent the roti from cracking.
- Divide the dough 3 parts and cover it with a damp cloth. It will prevent the dough from drying out.
- Traditionally the rotis are rolled directly on the chapati board and its quite messy.
- I use a baking sheet and cut it into 2 parts just about the size of my griddle.
- Grease the sheets with a little oil and take a small portion of the dough.
- Knead it for a minute inbetween your palms and dust it in rice flour.
- Keep the dough on the baking sheet and cover it with the other sheet.
- Using a rolling pin , make a thin roti and transfer it on to a hot griddle carefully.
- Allow the roti to cook on one side and flip when there are brown spots.(this may take a few minutes)
- Drizzle a bit of oil on both the sides so that they do not dry out and cook evenly.
- Enjoy when its hot with chutney (recipe follows)
- Roast Toor Dal and red chillies with a teaspoon of oil.
- Once the chillies and dal are browned , add the tamarind pieces and roast for a couple of more minutes taking care not to burn them.
- Once its cooled , grind it with coconut and salt adding water little by little.
- This takes some good amount of water since the dal absorbs water.
- There is no tempering for this chutney but can be added as per preference.
- Enjoy with hot rotis or even with rice.