JAGGURI

Rice -- 1 cup
Salt to taste
Rice flour -- 2-3 tablespoon
Cucumber -- 1/4 cup (chopped) (optional)
Coconut oil/sunflower oil -- 4-5 tablespoon (for rolling and cooking)

Soak rice for 8-10 hours. Grind it to a smooth paste with little water.(add cucumber, if you are using it, while grinding)

Take the ground rice in a thick bottomed pan. Add about 1/2 cup of water and salt and mix it nicely.

Keep the pan on a flame and cook the rice paste. Keep stirring the mixture to avoid forming lumps. Keep the flame low all the time.

When the rice paste becomes thick like roti dough, turn off the heat. Keep the dough aside, covered, to cool.

Once it is cool add a little rice flour and knead it.
Take a small portion of the dough, and flatten it on a parchment sheet. Drip a couple of drops of oil on it and roll it into 6-7 inch discs.

Cook it on a hot riddle with little oil on both sides until light golden spots appear.

Serve it hot with coconut chutney.

POORI

Wheat flour -- 1 cups
Semolina -- 1/2 cup
Chickpea flour -- 1/4 cup
Oil/ghee -- 2 tablespoons
Salt to taste

Oil for deep frying


Mix both the flours and semolina. Add salt and oil/ghee and mix it into the flour.

Now add water and make dough.

Take a small portion of the dough, and roll it out into discs of 4-5 inches diameter.

Heat oil and fry the poories untill golden brown on both sides.

Serve hot with Chana Masala or any other side dish.

AKKI ROTTI

RICE ROTI

Rice flour -- 2 cups + 1/2 cup for kneading and rolling
Water -- 2 3/4 cup
Cucumber -- 1/2 cup (grated)(optional)
Coconut oil (optional)
Salt to taste


Boil water in a pan. Add salt. (Add cucumber if u r using it and cook it for 5 minutes. Use more water for cooking cucumber. Cucumber gives a nice aroma to the roti.)

Lower the heat and slowly add the rice flour, continuously mixing. Cook it on low heat for a couple of minutes, all the while mixing the dough. Turn off the heat.

Let the mixture stand for 5 minutes. Keep it covered.

Now remove the cover and let it cool. Once sufficiently cool knead the dough nicely. Add a little rice flour if required. Dough should be little tighter than the pulka dough.

Now take a small portion of the dough and make a round ball and flatten it slightly with your palm. Dip it in rice flour and roll it out on a parchment sheet.

Cook it slowly on a hot griddle until both side are cooked. Drizzle with coconut oil for extra flavor. Serve hot with coconut chutney or Hesaru kalu bhaji .