Subscribe to Ruchi Ruchi Aduge - YouTube Channel

Search This Blog

Saturday, October 16, 2010

Banana Flower(Bale Hu) Rotti

1 cup Rice flour/ Akki hudi
1/2 cup Millet flour / Raagi hudi
1 cup Semolina / Bombay Rava / Sanna Sajjige
1.5 cups finely chopped Banana Flower
1 medium sized Onion
10 - 12 strands of Coriander leaves
1 - 2 tsp grated Coconut
2 tsp grated Carrot
2 - 3 Green Chillies
3/4 -  1 cup Curd / Yogurt
Salt to taste
Banana leaves / Aluminium foil / Wax paper

Take 6-7 florets from banana flower.Remove the fiber contents as shown in the picture below using a knife. (No need to remove the fiber contents for inner florets which are almost white in color.) Put water and little amount of buttermilk in a vessel and keep it aside. Chop banana flower into very small pieces as shown in the picture below and put it in a vessel containing buttermilk water. Keep it aside for about 4-5 mins.

Chop coriander leaves, green chillies and onion into small pieces as shown in the picture below. Grate the carrot as shown in the picture below. Remove the chopped banana flower from the water, squeeze and keep it aside.

Put all the chopped ingredients, rice flour, millet flour, semolina, grated carrot, grated coconut, salt, curd in a vessel and mix them well. Add enough water and mix them well. Don't make the dough too thin.

Take one aluminium foil, put 1 tsp of oil and spread it over the foil. Take handful of dough and pat it over the foil 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 aluminium foil and put 1 tsp ghee/oil over the Rotti.

Cook other side of the rotti for about 1-2 min in medium/low flame. Serve hot along with any Chutney or Curry / Subji. The above mentioned ingredients will serve 10-12 Rottis.


ಸಾಗರದಾಚೆಯ ಇಂಚರ said...

wow, baayalli neeru barta ide :)

Ash said...

Nangu kooDA....... I love banana flower preps...... to the core... especially the pallya that peeps at home from Mangalore, make..... :)


Nisha said...

Very nice recipe ,bookmarking this one

Hemamala said...

Good recipe.Thanks

Vidya said...

Marvellous.You are the 'master chef' no doubt.