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I had been dreaming of authentic Jolada Rotti Oota ever since I left Dharwad after graduation. And then comes my dear friend Arun who not only shares delicious picture of Jolada Rotti Oota at Kamat’s but also with a description that almost made me chase him and commit murder!!! What a show off!!! Well, I would have done so If I had missed eating it to my heart’s content this time when we visit

Ok, finally we were able to get this action in place! Kindly excuse my amateurish voice that went along the video, the making is pretty much self explanatory!.Jonna Rotti - Part 1 Jonna Rotti - Part 2Jonna Rotti - Part 3Ingredients NeededJowar Flour / Jonna Pindi - 1 cupWheat flour - 1 tspSalt to tasteHot water for mixing.Method to prepare:In towns or villages, they pound the flour directly from the grains. But these days you get ground flour, but these lack the gum to hold the rotis, so you can add a tsp of wheat flour to get the dough stay together.Take the flour in a bowl, with jowar flour and salt. Mix well. Heat water and pour over the flour. With fingers rub in, then with tepid water you can mix it to make a dough. The secret is, it should not crumble away. Divide into equal ballsTak

Non c'è ragione. Non c'è buio a dirotto che aspetto. Una volta pensavo che questa cosa nelle mani fosse cosa viva. O forse mi è solo fuggito via l'ultimo minuto sotto gli...Leggi ancora | Pubblicato da FscaPellegrino | Commenti (1) Tags: poesie, poesia, poesia poesie, francesca pellegrino

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I was introduced to this when my Athamma prepared it at home. She got the entire flour from Andhra with her, when she came down to stay with us. They are native of Ananthapuram where influence of Karnataka is seen to some extent. Infact few dishes they make, I am not sure they belong to Andhra or Karnataka. This is one such one that's more of a staple bread than anything else. Athamma recollects her many childhood events that revolved around this Rottis. Infact rolling out this roti is art that's learnt from childhood and is not an easy one. I took a Video of Athamma rolling out this roti but it ended up quite huge in size that Blogger wouldn't load. So will have to have the video session some other time. This jonna Roti is what Athamma makes so very frequently for dinner. This is supposed to be very good for people who want to loose weight or have diabetics. Will have to research on this later. Now this roti is something that my daughter is fond of too. And she eats just like that.

Title: Love at first bite!!! Time: Sometime in early 2000 Location: Dharwad A young girl, who was away from her home, family and all her childhood friends for the first time, was lying on her bed feeling miserable and homesick. It was more than 2 weeks since she had home cooked meals and was forced to eat bullet proof Chapattis with yellow water which was called as Dal (lentil curry) which made

Ragi (Finger Millets) is a staple food in rural southern India. When we were kids there were a couple of aacharis (carpenters) working on our furniture and they always had "ragi mudde" for their lunch and "ragi rotti" for their dinner. I didn't realize then that ragi is an important source of long-lasting energy which their work demanded. We sisters used to gaze at them relishing ragi mudde and rotti. That's how my mom started making ragi rotti and ragi mudde at home. Somehow I never developed a liking for mudde but I just love rotti.INGREDIENTS:1 Cup Ragi Powder1/4 cup Soji/Bombay Rava1/4 cup Besan Powder1/4 cup Grated Coconut( Fresh/Frozen)1 tsp Chili Powder1 tsp Jeera Seeds1 Tbsp Kitchen King MasalaCurdsSalt as per tasteMETHOD:Mix all the ingredients using curds as required kneading to form a thick dough.Make round balls out of them and pat them slowly( from the center going outwards evenly until a nice round rotti is formed) directly

INGREDIENTS:2 cups Soji/Bombay Rava1 Cup Rice Powder1 Big Onion6 Green Chilies1/2 bunch Coriander Leaves2 tsp Jeera Seeds1/4 Cup Grated CoconutCurds/YogurtSalt as per your needMETHOD:Chop Onion + Green chilis+ Coriander leaves very finely and to this add salt and let it rest for about 5 mins.Now to this add all the rest of the ingredients except salt and mix them just like the way you would for chapathi dough. Add little by little curds and keep mixing to make a sticky dough.Now make a tennis size ball out of the dough and slowly pat them with your hands directly on the non stick griddle. Tip: Always wet your hands when patting the roti dough. This prevents the dough from sticking and makes patting easier.Place the griddle on high flame. When done on one side smear some olive oil of ghee and turn over and roast the other side.Serve hot and enjoy!!!Note: This roti can also be had as it is and does not need any kind of chutney or sambar.

Biyam Rotti or Rotis made from Rice flour is very common in rural parts of India. Amma makes many of these rottas from flours like maize, Ragi but the one from Rice is the simplest and also very tasty. Since we had this big box of rice flour ready, we have been having this for our breakfast. Since its made from rice, we have no problem convincing anybody, infact my daughter like it even though this was her first time.Here you go for the recipePreparation Time : 15 minsCooking Time : 10 minsCuisine : AndhraIngredients Needed:Fine Rice flour - 2 cupsSalt to tasteOnions - 1Green chillies - 2Coriander / Cilantro leaves - as requiredWheat flour - 2 tbsp (optional)Method to prepare:Take a mixing bowl with rice flour, add salt and mix well. Then slowly add water to form a pliable dough. If you are not able to form a ball of the mixture, add wheat flour. The water can be warm water but its not required if the flour is wet or finely pound.Mix finely chopped onions, finely chopped Chillies and C

INGREDIENTS:2 cups Soji/Bombay Rava1 Cup Rice Powder1 Big Onion6 Green Chilies1/2 bunch Coriander Leaves2 tsp Jeera Seeds1/4 Cup Grated CoconutCurds/YogurtSalt as per your needMETHOD:Chop Onion + Green chilis+ Coriander leaves very finely and to this add salt and let it rest for about 5 mins.Now to this add all the rest of the ingredients except salt and mix them just like the way you would for chapathi dough. Add little by little curds and keep mixing to make a sticky dough.Now make a tennis size ball out of the dough and slowly pat them with your hands directly on the non stick griddle. Tip: Always wet your hands when patting the roti dough. This prevents the dough from sticking and makes patting easier.Place the griddle on high flame. When done on one side smear some olive oil of ghee and turn over and roast the other side.Serve hot and enjoy!!!Note: This roti can also be had as it is and does not need any kind of chutney or sambar.

==========DocumentaryBarbara Walters was doing a documentary on the customs of AmericanIndians.While touring a reservation during the documentary she was puzzled as towhy the difference in the number of feathers in the headdresses.So she asked a brave who only had one feather in his headdress, his replywas: "Me only have one woman. One woman ... one feather."Feeling the first fellow was only joking she asked another brave.This brave had two feathers in his headdress and he replied:Me have two women. Two women ... two feathers."Still not convinced the feathers indicated the number of sexualpartners involved, she decided to interview the Chief.Now the Chief had a headdress full of feathers. Which, needless to sayamused Ms.Walters. She asked the Chief, "Why do you have so many feathersin your headdress?"The Chief proudly pounded his chest and said: "Me Chief, me fuck'emall. Big, small, fat and tall, me fuck'em all."Horrified, Ms. Walters stated, "You ought to be hung."The Chief said: "Y

I remember the days when Amma used to cook elaborate breakfasts. For her it was/is everyday task of making different dosas, idlis or rotties. There were days when I used to just walked away from kitchen blaming she has not made my favourite breakfast and she would make something in a jiffy to meet my demands. Although I am not very proud of that fact, I have come to appreciate every small things now since I have got only enough time to choose between a toast, cereal or some fruits. May be that is the reason why we have fancy weekend brunch. This weekend I was feeling little lazy to cook anything elaborate and still didn’t wanted to break the tradition of fancy weekend cooking. Quick brainstorming session lead to a special recipe of Sajjige Rotti. This is one recipe which I totally rely on when I want to cook something very tasty yet simple food. My Amma used to make Sajjige dosas using same ingredients.Sajjige Rotti is made using semolina. Chopped onions, green chillies, coriander le

I remember the days when Amma used to cook elaborate breakfasts. For her it was/is everyday task of making different dosas, idlis or rotties. There were days when I used to just walked away from kitchen blaming she has not made my favourite breakfast and she would make something in a jiffy to meet my demands. Although I am not very proud of that fact, I have come to appreciate every small things

Ragi (Finger Millets) is a staple food in rural southern India. When we were kids there were a couple of aacharis (carpenters) working on our furniture and they always had "ragi mudde" for their lunch and "ragi rotti" for their dinner. I didn't realize then that ragi is an important source of long-lasting energy which their work demanded. We sisters used to gaze at them relishing ragi mudde and rotti. That's how my mom started making ragi rotti and ragi mudde at home. Somehow I never developed a liking for mudde but I just love rotti.INGREDIENTS:1 Cup Ragi Powder1/4 cup Soji/Bombay Rava1/4 cup Besan Powder1/4 cup Grated Coconut( Fresh/Frozen)1 tsp Chili Powder1 tsp Jeera Seeds1 Tbsp Kitchen King MasalaCurdsSalt as per tasteMETHOD:Mix all the ingredients using curds as required kneading to form a thick dough.Make round balls out of them and pat them slowly( from the center going outwards evenly until a nice round rotti is formed) directly on a nonstick thava.Now Keep this thava dire

Akki Rotti is one of my favourite breakfast/brunch items. It’s a power house of nutrition and flavours. There are many recipes and methods of making akki rotties and this is my all time favourite recipe from my Amma. This recipe comes to my rescue when all I can think of is having some delicious and tasty food without spending too much time in kitchen. It is not just simple and easy to prepare but tastes really good with or without any side dish. You can make it spicy or mild, with or without vegetables. But after many pros and cons, trials and tests I have figured out my Amma’s recipe as a winner:) Akki Rotti with Coriander ChutneyIngredients:3 cups Rice Flour1 large Onion, finely chopped1 Carrot, finely grated2-3 Green Chillies, finely chopped¼ bunch Dill, finely chopped¼ bunch Coriander Leaves, finely chopped½ cup Grated Coconut (optional)1 tbsp Channa Dal½ tbsp Urad Dal½ tbsp Mustard½ tbsp Jeera/Cumin Seeds1 tbsp Curry Leaves, chopped2-3 tbsp OilSalt to taste Akki Rotti M