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Koyya Rotti is an Andhra speciality. It is prepared by cooking finely ground rice in water along with bengal gram, moong dal and fresh coconut to make a soft dough. The dough is then flatten into thick rounds which are roasted on a hot griddle.
Ingredients:
Rice – 1 1/2 cups
Coconut – 1/2 cup grated
Green Chillies – 3
Bengal Gram – 3 tbsps
Cumin Seeds – 2 tsps
Cumin Seeds – 2 tsps
Salt to taste
Oil/Ghee for roasting each rotti
Water – 6 cups
Method:
- Grind coconut with green chillies without adding water. Keep aside.
- Wash rice and strain out all the water.
- Pulse it in a mixer a few times to break them down into small granules (rava). Take care not to powder them.
- Boil water in a thick bottomes wok.
- Add bengal gram and cumin seeds.
- When the water starts boiling, add ground coconut and chilli mixture.
- Add salt.
- Now slowly add prepared rice rava, stirring continuously to avoid any lump.
- Cover the wok and cook on low flame until all the water is absorbed, mixing occasionally.
- Now mix this dough thoroughly until it forms a lump. Turn off the heat and let it cool down.
- Mix this dough again.
- Wet your palm with water and take large orange-sized portion of the dough.
- Place it on a plastic sheet/ butter paper and pat it into a thick rotti.
- Make a hole in the centre.
- Carefully transfer it onto a preheated griddle.
- Pour a tsp of oil around the rotti and a tsp into the hole in the centre.
- Let it roast on medium flame and cover the griddle.
- When the bottom side of the rotti is roasted enough, flip the side, spread some oil on top and roast the other side.
- Serve hot with coconut – coriander leaves chutney.
