Tried and tasted by Nivedita
One more traditional food from North Karnataka. It is usually prepared in villages on No moon day with some sweet. It is taken to the fields also on Sheege Hunnive and Kar Hunnive.
The preparation is same as Thaali peeth. It is served as a side dish in small pieces.
Green moong flour - 1 cup
(You will get ready flour packet in any Indian stores,here in India or villages, we take the whole green moong to the flour mill to make it into flour)
Cumin seeds - 1 tsp, crushed
Green chilly - 2 to 3 crushed
Curry leaves - 10-12, chopped finely
Salt to taste
Water to make dough
Oil to fry these.
Aluminium foil - 1 square sheet (12" x 12")
(in olden days, the small white clean cloth was used for the purpose)
water to apply on the foil
Take the flour in a big plate with the edges. Make the small well in the middle. Add all the ingredients except water and oil.
Go on adding water slowly and mix it properly to get nice dough(Not very hard or very soft) The dough should be little softer than chapati atta.
Divide the dough into equal balls of small orange size.
Take one ball. Keep it on the foil.
Start pressing it from the middle to make it into thick rotti or a bigger size puri.
Heat tawa and apply oil.
Hold the foil carefully and put it with the rotti down side on tawa. Slowly remove the foil after few seconds.
Let it cook for a minute.
Now spread 1/2 tsp oil and turn the rotti. Fry both the sides till it is cooked. Keep on pressing everywhere for rotti to cook evenly.
Repeat with other balls.
Remove it and keep it open for 10 minutes. If you cover the rottis immediately they will leave the water and the rotti gets spoiled.
Have it with Jowar rotti and other vegetable preparations.