Neeru Rava Rotis

Introduction

Neeru Rava Rotis, originating from the southern states of India, particularly from Karnataka, are a delightful culinary invention best enjoyed with a side of curry or chutney. "Neeru" in Kannada means water, and "Rava" refers to semolina, which is a key ingredient in preparing these unique rotis. They are known for their soft texture and instant preparation, making them a popular choice for breakfast or an evening snack.

History

The Neeru Rava Roti finds its roots in the agrarian communities of Karnataka where Rava, being a common byproduct of wheat milling, was frequently incorporated into meals. Traditionally served during festivals and auspicious occasions, these rotis have stood the test of time and continue to be a staple in South Indian households. The invention of Neeru Rava Roti highlights the ingenuity of resourceful home cooks who made use of available ingredients to create a dish that is both simple and satisfying.

Ingredients

• Semolina (Rava) - 1 cup
• Rice Flour - 1/2 cup
• Onion - 1 medium, finely chopped
• Cumin Seeds - 1 tsp
• Green Chillies - 2, finely chopped
• Coriander Leaves - a handful, chopped
• Salt - to taste
• Grated Coconut - 1/4 cup (optional)
• Water - As needed to form the batter
• Oil - For cooking

Preparation

Step 1: Prepare the Batter

In a large mixing bowl, combine semolina and rice flour. Add the chopped onion, green chillies, and cumin seeds. Mix well.

Stir in the chopped coriander leaves and optionally, grated coconut. Season the mixture with salt as per your taste.

Gradually add water to the dry ingredients, stirring continuously to avoid lumps. The consistency of the batter should be slightly thicker than that of a pancake batter.

Step 2: Rest the Batter

Allow the batter to rest for about 10-15 minutes. This resting period lets the semolina absorb some of the water, resulting in softer rotis.

Cooking Process

Step 3: Cook the Rotis

Heat a non-stick tawa or griddle over medium heat. Once hot, drizzle a teaspoon of oil onto its surface.

Pour a ladleful of the batter onto the center of the tawa. Using the back of the ladle, gently spread the batter in circular motions to form a thin, even circle, similar to a dosa.

Cover with a lid and allow it to cook for 2-3 minutes until the surface appears cooked and the edges begin to lift.

Drizzle some oil around the edges and flip the roti to cook the other side. Continue to cook for another 2-3 minutes until golden brown spots appear.

Step 4: Repeat

Repeat the cooking process for the remaining batter, adjusting the flame as necessary to ensure even cooking.

Serving Suggestions

Neeru Rava Rotis are best enjoyed hot, straight off the griddle. Serve them with coconut chutney or a spicy tomato chutney for an authentic taste. They also pair well with a side of sambar or any South Indian curry.

Tips for Enjoyment

• Pairing the rotis with a fresh coconut chutney enhances the flavor with a burst of freshness.
• For a healthier version, cook these rotis with minimal oil.
• In case of leftovers, these rotis can be stored in an airtight container and reheated on the griddle.