Orotti | Rice flour tortillas

Yay !! Exactly 2 more weeks - 12 more recipes to complete this mega marathon. Well I am not yet fully prepared for next week's recipes.. The last set of alphabets seem to be the most difficult. I am still hoping that I will get authentic kerala recipes for those letters. Moving over to today's alphabet 'O'. The first choice for alphabet O was obviously - olan. But I already had the recipe of olan in my blog. So then I started my search for recipes from O and landed up in thasneen's page. Here I saw a recipe named Orotti. This was the first time I heard this name.

On further reading I understood that Orotti is a chapathi kind of recipe made out of rice flour. It is similar to pathiri but has some additional ingredients. Pathiri is quite thin and has a soft texture while orotti is slightly thick. It seems the muslim community in Kerala make this during the ramzan month. I surfed for more recipes for Orotti and found very few. All of them differed a bit so i decided to stick to thasneen's page.  This would be a very good breakfast recipe when served with mild spicy chutney or kurma. I served with hariyali chicken. While having orortti, some people pour coconut milk over the orotti and then pour the spicy curry over it.

Ingredients:

Rice flour - 2 cups

Water - 1 and 1/2 cup

Grated coconut - 2 tbsp

Cumin seeds - 1 tsp

Salt - to taste

Oil / Ghee - 1 tbsp

Method:

• Boil the water in a saucepan, when the water starts to boil add the oil/ghee and salt to it.
• In a bowl, mix the flour, grated coconut and cumin seeds.
• From the boiling water keep 1/2 a cup of water aside and then lower the heat.
• Add the rice flour mixture to the boiling water and mix well. Take care not to form any lumps.
• Use a wooden spoon for best results. If the 1 cup of water is not sufficient add the water from remaining 1/2 cup little by little and mix the flour. I ended up adding 1 and 1/4 cups of water.
• Remove the flour dough from heat. Let it cool down a bit - say for 10 minutes.
• Then knead the dough with your hands when the dough is still warm. Knead thoroughly such that the dough becomes a smooth ball.

• Make medium shaped balls out of the dough.
• You can press the dough in chapathi maker or tortilla maker or directly on the tava.
• Heat the dosa tava. Grease it with little oil. Place the orotti over it.
• Let small light golden brown spots form on the bottom side, flip it over.
• Cook for one minute. The orotti will slightly raise.
• Remove and place it in hot pack.

Serve with your favourite curry. Preferably some spicy masala curry.

Notes:

• Remember to grease the tava after every orotti is cooked otherwise the orotti may stick to the tava.
• If the dough is too dry, sprinkle little warm water to make it smooth.
• The orottis should be thick - don't make it too thin.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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