Rave Rotti is a Udupi cuisine. We call it sajjige rotti. Again there are various versions of rave rotti. The recipe I will be sharing is adopted from my mom’s version of rave rotti. Moringa leaves are my addition since moringa leaves have various health benefits.
Rave rotti is a best breakfast option. It’s healthy and easy to prepare. A better way to feed veggies and greens to children since veggies like carrots, cucumbers and greens like dill leaves, fenugreek leaves can be hidden in this rotti.
Rave rotti tastes good with coconut chutney, chutney powder with ghee, pickle , butter or just curd. We can have this version of rave rotti just like that without anything, it tastes great since we are adding chillies, onions, coconut etc.,
Preparation time: 45 mins Cooking time: 4 to 5 mins per rotti Author: Anusha Acharya Recipe Type: Breakfast Cuisine: Udupi Serving: 10 medium-sized rottis 1 Cup = 250 ml
Rave/ Sooji/ Semolina – 2 cups
Eerulli/ Pyaaj/ Onion – ½ cup finely chopped
Kotthambari soppu/ Dhaniye ke patte/ Coriander leaves – 2 tablespoons finely chopped
Karibevu soppu/ Karee patte/ Curry leaves – 1 tablespoon finely chopped
Shunti/ adrak/ Ginger – 1 teaspoon finely chopped
Hingu/ Hing/ asafoetida – 2 pinches
Jeerige / Jeera/ Cumin seeds – 1 ½ teaspoons
Nugge soppu/ Moringa leaves/ Drumstick leaves – ¾ cup finely chopped
Mosaru/ Dahi/ Curd – ½ cup
Hasi menasinakayi/ Hari mirch/ Green chillies – 2 teaspoons finely chopped
Thenginkaayi thuri/ Kisa hua naariyal/ Grated coconut – ½ cup
Uppu/Namak/Salt – As required
Neeru/Paani/Water – As required
Step 1: Take Semolina in a wide mixing bowl. Add finely chopped onions, moringa leaves, coriander leaves, curry leaves, ginger, green chillies, cumin seeds, grated coconut, asafoetida and salt to mixing bowl. Mix everything well.
Step 2: Add curd and little water to the above mixture and mix well. Let the Semolina mixture rest for 30 minutes. This will help Semolina to absorb water and fluff up. After half an hour the batter would have thickened up, add some water to adjust the consistency of batter. The batter should be slightly thicker than idly batter.
Making Moringa leaves Semolina Rotti:
Step 1: Heat a pan, I have used granite pan (similar to non stick pan) which doesn’t require oil to be smeared before making rottis. If you are using a cast iron pan, grease it with oil before making each rotti.
Step 2: Once the pan is hot enough, lower the flame and drop one ladle full of batter. Spread the rotti using hand in a circular way. You should spread the batter quickly. for rave rotti spreading technique watch this video: https://www.youtube.com/watch?v=HS131vZygig
Step 3: Cover and cook the rotti on a medium flame until it is cooked. Apply little oil/ghee with brush. Flip and cook the rotti for a minute or two on the other side till the rotti becomes crispy.
Moringa Semolina rotti is ready to be served. Serve it hot with Butter, coconut chutney, chutney powder with ghee, Pickle with curd, just curd or have it just like that with little butter smeared.
- Veggies like grated carrots and grated cucumbers can be added. Greens like dill leaves or fenugreek leaves can be added instead of moringa leaves.
- Sour buttermilk can be used instead of curd.
- Always keep the flame low while spreading the batter.
Happy and Healthy Cooking!!!!