Ubbu Roti/Ukkarisida Roti

mayurisjikoni

7 years ago

EVENT: MEGA BLOGGING MARATHON#92

THEME: A-Z FLATBREADS AND MORE – INDIAN FLATBREADS

What is Mega Blogging Marathon?

Well, its a group of bloggers who get together to post a dish for 26 days according to the chosen theme. For more details check out the initiator Srivalli’s page here. For this theme we had a choice of 3:

1. A-Z Indian Flatbreads that are not made using batter e.g. like rotis

2. A-Z Indian Flatbreads using batters e.g. dosa

3. A-Z International Flatbreads.

I decided to opt for option number 1. India has such a huge variety of flatbreads to offer that are made on the stove top, in the tandoor, in the oven, under the grill or fried. Its going to be a challenge to look for flatbreads beginning with all the letters of the alphabet as for this group cannot use batter based flatbreads. However, am up for this challenge.

Searching for a flatbread with the letter U was like finding a needle in a haystack. I had decided on using urad dal as a stuffing to make parathas. However was looking for something different as I’ve already made urad dal stuffed Bhature, Himachal Pradesh style.

When I came across the ragi roti from Karnataka I googled rotis from Karnataka and got a choice of quite a few gluten free rotis or parathas like jolada, ragi and rice rotis. On researching further got the name ubbu, ukkarisida, coorgi or chawal ki roti or bhakri. So here’s U for Ubbu Roti.

A gluten free roti known by different names depending on which region you are, its a popular Malnad and Coorg region flatbread served with curries, dals etc. There are two ways of making these rice rotis. One is to cook the rice flour, knead the dough and then roll them out. The other is to use cooked rice and rice flour, make the dough and roll. I used the first method as I didn’t have any cooked rice.

I was truly amazed as to how soft they came out. Hubby was a bit late for lunch and the rotis became cold. I had made rice just in case he didn’t like the cold rotis. He enjoyed them and asked me to make them more often as an alternate to the wheat ones. Easy to digest, healthy and gluten free.

UBBU ROTI/UKKARISIDA ROTI

Makes 6

1 cup rice flour

1 cup water

1 tsp oil

½ tsp salt

extra flour for dusting

ghee to smear on the roti

Put the water in a pan and bring it to a boil.
Add salt and oil.
Add flour and mix till you get a crumbly mixture.
Take the pan off the heat.
Cover the pan and let the dough cool down for 5 minutes or so.
Take the dough out onto the worktop and knead it using little water till it becomes into a soft pliable dough.
Using we hands divide the dough into 6 equal parts.
Roll each part into a ball.
Heat a tawa or frying pan over medium heat.
Press one ball into between your palm gently.
Dip the dough in the flour to coat both sides.
Gently roll it out into a circle of 5-6 inches in diameter. Remember to use flour if it sticks to the board.
Put the rolled roti on the hot tawa.
Let it cook for 2-3 minutes.
Flip it over and let it cook for 2 -3 minutes.
Using a tong hold the roti on the side and put it on the naked flame. It will puff up.
Flip and let it roast on the flame for just a few seconds.
Put the ubbu roti on a plate, smear with ghee and serve.
Repeat steps 10- 18 with the remaining dough.
Serve hot ubbu rotis with a curry of your choice for dinner or lunch.