Saturday, January 4, 2020

Spinach(Palak) / Green Tukkudi Type - 2

1 bunch of Spinach Leaves / Palak
3 cups All Purpose flour
3 cups Wheat flour
2 tsp Rice flour
3 - 4 Green Chillies
1/4 inch sized Ginger
2 - 3 Garlic pods
1 medium sized Onion
8 - 10 strands of Mint Leaves
8 - 10 strands of Coriander Leaves
2 - 3 tsp Sesame Seeds / Ellu
1/2 tsp Red Chilly powder
1/4 tsp Asafoetida
Salt to taste

Clean and cut the spinach leaves, coriander leaves, mint leaves and onion into medium thin pieces as shown in the picture below. Chop the garlic and ginger into small pieces. Cut the green chillies into two halves.

Put 2-3 tsp oil in a pan and heat. Add chopped ginger garlic and fry them for about 1-2 mins. Add chopped green chillies, onions and fry them for about 1-2 mins in medium flame.

Add chopped mint leaves and coriander leaves and saute them for about 2-3 mins in medium/low flame.

Add chopped spinach leaves, salt and saute them for about 8-10 mins until its cooked.

Once its cooled to room temperature put it in a mixer and grind it to smooth paste.

Put wheat flour, all purpose flour, rice flour, chilly powder, asafoetida, sesame seeds, around 1/4 cup of hot oil in a vessel and mix well.

Add the spinach puree, salt and mix well. Knead the dough by adding sufficient amount of water as shown in the picture below.

Take little amount of dough and make a round ball.

Roll the ball like Chapathi as shown in the picture below.

Cut the rolled Chapathi into medium sized diamond shaped pieces as shown in the picture below. Separate each pieces and place it in a paper or plate.

Keep oil in a thick bottomed vessel and heat. Put Thukkudi pieces in hot oil and deep fry until it turns golden in colour.

When it is cooled to room temperature, keep it in an airtight container. Serve along with coffee or tea.

Saturday, December 28, 2019

Siri Dhanya (Millets) Rotti

1/2 cup Baragu / Proso Millet
1/2 cup Araka / Kodo Millet
1/2 cup Sajje / Pearl Millet
1/2 cup Udalu / Barnyard Millet
1/2 cup Rice flour
1/2 cup Wheat flour
1/2 cup Finger Millet Flour / Ragi
4 - 5 Green Chillies
2 Large Onions
10 - 12 strands of Curry leaves
1/4 inch sized Ginger
8 - 10 strands of Coriander leaves
1 large Carrot
2 cups grated Coconut
Salt to taste
Banana leaves / Aluminium foil/ Wax paper


Soak the millets in water for about 4 - 5 hrs. Wash the millet grains properly in water for about 2-3 times.

Grind millet grains, grated coconut(1 3/4 cups), ginger, green chillies, curry leaves into smooth thick paste by adding required amount of water as shown in the picture below.

Add rice flour, wheat flour, finger millet flour, salt and mix them well.

Chop coriander leaves, onion, 3-4 strands of curry leaves into small pieces as shown in the picture below.

Add these chopped ingredients, 1/4 cup of finely grated coconut to the dough and mix well.

Take one banana leaf/ aluminium foil (For aluminium foil: put 1 tsp of oil and spread it over the foil). Take handful of dough and spread it over the banana leaf evenly as shown in the picture below.

Heat the Tava(Iron Tava preferred) put the Rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.

Remove the banana leaf and spread 1-2 tsp ghee/oil over the Rotti and cook other side of the Rotti for about 1-2 min in medium/low flame.

Serve hot along with any curry or chutney. The above mentioned ingredients will serve 12-15 Rottis.