UPPIT ROTTI

I was left with lot of UPMA or UPPIT (as it is called ) that I had made for breakfast. I just kept it in the fridge and was wondering what I could do with it. And this is what materialized. It tastes so good that now it has become a regular evening tiffin at my home.

Hope you like it too!

Add a few table spoons of rice flour, finely chopped green chilies, finely chopped onion, coriander leaves and 1tsp of jeera  to the left over uppit. 

Sprinkle water and form  a soft dough.

On a girdle, apply oil, take a small ball of the dough and flatten with your fingers to form a round shape.

Now place the girdle/tawa on the stove and shallow fry .

Add a few drops of oil on the sides of the ROTTI.

Flip the rotti and fry on the other side.

Serve with butter or ghee or chutney.

Always use a cold tawa for flattening the dough. It will not spread on a warm tawa./girdle.

Alternate with two girdles.

OGGRANE CHURMURI

Oggrane in kannada means TEMPERING.  A simple way to make an interesting and tasty breakfast!
You can temper puffed rice, beaten rice or leftover rice.


                                                      TEMPERED PUFFED RICE
INGREDIENTS
250 gms puffed rice/churmuri
1 onion
2 green chilis
1 tbsp ground nuts
1/4 tsp jeera/cumin seeds
1 tsp mustard
a pinch of hing/asafoetida
3 tsp oil
pinch of turmeric powder
salt to taste
a sprig curry leaves
chopped coriander leaves

METHOD
Rinse the puffed rice and keep aside. Heat oil in a pan. Add groundnuts. Add mustard and allow to splutter.
Add jeera/cumin, hing, curry leaves,chopped green chilis and onions. Saute till it becomes transparent. Add turmeric and add the puffed rice. Sprinkle salt and mix well.Garnish with chopped coriander leaves and serve immediately.

NOTE:  Do not keep the puffed rice for a long time after rinsing.

                                               VAGRANE AVALAKKI/  POHA/BEATEN RICE


Follow the same procedure with beaten rice. But after rinsing the beaten rice, keep aside for 10 -15 mins  so that it becomes soft.
You can also add a small tomato in the tempering.

Have left over cooked rice?

Follow the same procedure and relish.

AVALAKKI DOSA /BEATEN RICE DOSA

INGREDIENTS
1 cup poha/ avalakki /beaten rice
1/2 cup fine rava/ semolina
1/2 cup rice flour
1/4 cup curd/ yogurt
1 onion
1/2 tsp chili powder
a pinch of haldi ( turmeric powder)
 a few coriander leaves
1 tsp jeera (cumin)
salt to taste
oil

METHOD
Wash the poha/ beaten rice and soak for 15-20 mins. Grind to a paste along with curd.  Mix all the ingredients and form a batter of dropping consistency. Keep aside for 10-15 mins.

Heat a tawa/girdle and pour a ladle full of the batter and spread into a round shape. Pour a few drops of oil at the sides. Allow it to cook on medium flame.Flip it on the other side, add a few drops of oil and remove when it becomes properly cooked.
Serve with any chutney.

You can  also use leftover poha or tempered beaten rice to make this dosa!