2 cup cooked rice, rice flour (raw rice washed, dried and powdered) and salt to taste.
Preparation:
Knead the rice along with salt. Add the rice flour little by and continue kneading until the dough is of right consistency (Do not add water at all). Divide the dough into slightly bigger than lemon-size balls and roll them into chapaties. Roast them on tava evenly on both the sides. Cook on direct flame until it puffs up.
Serve with bamboo shoot curry, pandi curry etc.
1 comment:
What is special about Kodava/Coorg cuisine is the way in which the various masalas are blended. The Kodava way of preparation is different from that of the other South Indian dishes. Certain dishes are very unique to the Kodavas or Coorgs. Some of the typical Kodava dishes are the Pandhi Curry (Pork Curry), Bamboo Shoot Curry, Jungle Mango Curry and Rice Roti or Otti as they are known in the local Kodava dialect. The usage of a black vinegar made out of a wild black fruit called Kachampuli, provides a distinct taste to the Pandhi Curry and other meat dishes like mutton.
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