Arisi Maavu Rotti / Rice Flour Roti

                              

                        This may sound a simple and new recipe for many, yes and it is absolutely simple. But, I will go mad for the taste of these rotti’s. Whenever I am from my college hostel, my amma(mother) will make these rottis for me. Sitting in the kitchen(beside my amma), will keep on eating these hot rottis, straight from the tawa. This recipe is known to my mother by one of her muslim friend. Now even after my marriage, when I go to my home, I will be given a plate of these rottis and a cup of tea, for relishing me.

 

                      The rotti is made using arisi maavu(rice flour), grated coconut, ghee and salt only. The taste of rice flour along with coconut and ghee will give a divine taste. I will just eat these rottis without any chutney or thovaiyal.

Prep time 15-20 mins
Cooking time 10 mins                 
                       

Ingredients

2 cups Rice Flour
3/4 - 1 cup Coconut Grated
As required Water
As required Ghee
As per taste Salt


Procedure

• First in a wide opened vessel put the rice flour and coconut. In another vessel pour the water along with salt and mix well. 
• Then pour the water little by little and mix along with rice flour for kneading the dough. While kneading the dough, use the back portion of ladle(the stick like) instead of front one, so that the kneading will be easier. Knead the dough until they become soft.
• Take small portions of kneaded dough and pat it using your hands (to the desired size).
• In simmer position,on a heated tawa, put the patted dough and cook one side. Add 1/2 tsp ghee for one side. 
• When cooked on one side, cook on the other side, again using a 1/2 tsp of ghee.

                       Hence a tasty arisi maavu rotti is ready. This is a simple version of arisi maavu rotti. Simple coconut chutney, Kara chutney can also be used as side dish. We can also make sweet and spicy version of rotti.

                      Note:

• Instead of ghee, oil can also be used.
• For the size of the rotis, I usually pat up to palm size.
• After kneading the dough, close the dough with a moist cloth so that the dough will not turn dry.
• We can also cook it using jaggery, sugar for sweet version.  
• For spicy version we can cook using onion, chilly, cumin seeds and curry leaves.