Akki Rotti (ಅಕ್ಕಿ ರೊಟ್ಟಿ)
(Signature disk of Karnataka – southern state of India)

(Can’t find in any Indian Restaurants in US)

With:
A: 3 cups of rice flour
B: # cups of water

1/
Process (little tricky but gets better w practice)

A: Heat 3 cups of water, 1 tsp of oil & 1 tsp of salt
B: When the water boils, add 3 cups of rice flour and mix gently
C: Mix nicely to avoid any lumps
D: Mixture is hot, be careful when you start kneading

2/
E: Dip hand in cold water when kneading to form a smooth and soft dough
F: Take a golf sized dough and knead again – add dry rice flour while kneading to avoid sticking
G: Dust rolling board w rice flour to prevent sticking (tricky part– improves w practice)

3/
H: Roll to uniform thickness dusting rice flour as needed
I: Take a bowl of your liking size and by placing the bowl inverted, remove the dough extending outside
J: Gentle tap the bowl to release the rolled dough (now in uniform size)

4/
K: Carefully transfer the rolled rotti to a hot tawa
L: Wipe off flour using wet cloth, one side at a time
M: Once base is cooked, flip over & cook
N: Cook both sides and allowing to puff up

5/
O: Smear w butter or ghee (your liking) and save it in covered box to keep it soft

Akki Rotti (ಅಕ್ಕಿ ರೊಟ್ಟಿ) is ready to eat with spicy chatni (red is favored often) or any Gojju (ಗೊಜ್ಜು)

Cook Time: <45 min
Serves: 4-6
Cost for Ingredients: <$5

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More from @mmahesh1

17 Jul
Mysore Pumpkin Gojju (ಮೈಸೂರು ಕುಂಬಳಕಾಯಿ ಗೊಜ್ಜು)
With:
A: Pumpkin (1/2 of medium size) (ಕುಂಬಳಕಾಯಿ)
For Spice Paste:
B: 1 cup of Hurigadale (ಹುರಿಗಡಲೆ)
C: 1 Cup fresh coconut (ತೆಂಗಿನಕಾಯಿ)
D: 2 T-spoon of Sesame Seeds (ಎಳ್ಳು), 4-6 red chilies (ಕೆಂಪು ಮೆಣಸಿನಕಾಯಿ)

1/
E: Curry Leaves (ಕರಿಬೆವು ಸೊಪ್ಪು)
F: Asteofitida (Hing/ ಹಿಂಗು), Ginger piece (ಶುಂಠಿ)
G: Seasoning items: Mustard, Cumin seeds (ಜೀರಿಗೆ), Urad dal, Red chilies
G: Jaggery (ಬೆಲ್ಲ), Asteofitida (Hing/ ಹಿಂಗು)
H: Curry leaves & finely chopped coriander (ಕೊತುಂಬರಿ ಸೊಪ್ಪು)

2/
Process:
1.Skin pumpkin (ಕುಂಬಳಕಾಯಿ) carefully – remove seeds & residues
2.Cut pumpkin into large cubes (1.5”x1.5" ”x1.5”)
3.Fry: C, D, E separately
4.Grind B, C, D, E & F into fine paste
5.Start seasoning with mustard, cumin seeds, urad dal and red chilies

3/
Read 6 tweets
11 Jul
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9 Jul
Friday Follies:
C-arm: The Mini Saga…Happy Mode

2 pm: Surgical corridor: Overheard snoring! Taking the covers off the Mini C-arm

Medical Physicist (MP): Hi buddy, How’s the day going?

Mini C-arm: Living the dreams doc!

MP: What do you mean?

1/
Mini C-arm: Well today the hand surgeon was so delicate & handled me so well

MP: Who is the hand surgeon that impressed you so much?

Mini C-arm: She is the top hand surgeon in the country dude–no wonder she is the top, because, I could say that from the way she handled me

2/
MP: How?

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MP: I am glad you had that PM and our test done last week.

3/
Read 8 tweets
13 Jun
Eggplant Yogurt Dish (ಬದನೇಕಾಯಿ ಮೊಸರುಬಜ್ಜಿ)
With:
A: Large size Eggplant (1)
B: Vidala onion (1 large size)
C: Green Chilli (1 long)
D: Seasoning items: Mustard, Red Chilly
D: Curry leaves & finely chopped coriander
E: Yogurt or Buttermilk

1/
Process:
1.Smear oil on large eggplant
2.Poke eggplant w knife edge (not too deep – just enough cook evenly)
3.Roast on gas stove (as shown) or in oven or on grill
4.Carefully remove charred skin
5.Mash eggplant meat – mix with finely chopped onions

2/
6.Add Yogurt or Buttermilk
7.Add salt & green chillies to your taste
8.Sprinkle finely chopped coriander
9.Season w mustard and redchillies and refrigerate

Eggplant Yogurt Dish (ಬದನೇಕಾಯಿ ಮೊಸರುಬಜ್ಜಿ) is ready to serve

3/
Read 4 tweets
13 Jun
How to make South Indian style Watered-Buttermilk (ನೀರು ಮಜ್ಜಿಗೆ)?

With:
1.Buttermilk (home or store)
2.Finely chopped ginger & coriander
3.Salt & Water

1/
Process:
1. Mix 1 cup of buttermilk with 3 cups of water (1:3)
2. + finely chopped ginger & coriander
3. + salt to your taste
4. Refrigerate before consuming

A typical South Indian (especially Mysore) meal always ends with a course of rice, yogurt and/or watered-buttermilk!

2/
South Indian style Buttermilk (ನೀರು ಮಜ್ಜಿಗೆ)

A typical South Indian (especially Mysore) meal always ends with a course of rice, yogurt and/or watered-buttermilk!

Is a cool drink in a hot summer day and ais an excellent source of calcium!
Read 4 tweets
5 Jun
Art of Seasoning (for novice cooks)
Basic seasoning for most South-Indian dishes
1. Heat oil (not too much)
2. Drop few mustard seeds to check if seeds sputter & pop indicating oil is sufficiently warm

1/
Art of seasoning

3. Add TSP of mustard seeds-do not overburn seeds-by either leaving it too long or adding to very hot oil (unlike bottom left video)
4.Add TSP of cumin seeds and urad dal
5.Add green chillies (based on your spice taste)

2/
Art of seasoning:

6.Add red chillies (optional for some dishes)
7.Add chopped ginger (often ginger can supplement for spice from green chillies)
8.Drop few curry-leaves
9.Optional – add asteofidita powder

To this seasoning, you can add other items
Read 5 tweets

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