Thursday, 18 April 2013

Jolada Rotti and Ennegai Palya - The Art of Cooking Tip # 5
    How to make Jolada Rotti and Ennegai Palya ?

Jolada Rotti and Ennegai palya ..... Just the name makes one's mouth water. The most healthy and delicious dish from North Karnataka everybody loves to eat but either scared or not able to prepare.

The Jolada Rotti or Bhakri as it is called in North karnataka is considered difficult to prepare because unlike chapati or phulka, it cannot be rolled easily and added to it, the jowar flour lacks gluten,the reason behind the sticky quality of wheat flour. So it has to be spread out hitting with hands. Here is the secret of preparing bisi bisi Bhakri with ease.

Ingredients :

Jolada Hittu ( Jowar Flour )     4 cups
Hot Water

Prep Time      : 10 Minutes
Cooking Time : 20 Minutes

  • Instead of taking full measure jowar flour, take one measure of jowar flour and one fourth measure wheat flour.
  • Heat one cup of water and bring it to boil.
  • In a vessel put the flour and make a circle inside.
  • Pour in the boiled water in the center.
  • Slowly push in the flour around into the water, closing the water with the flour.
  • Cover a lid and let it warm up for 10 minutes.
  • Knead the dough adding more warm water.
  • Make small balls the size of big lemon and flatten.
  • Press some dry flour on both the sides of the dough, put some more flour on the kitchen slab and with light pressure tap into round Rotti.
  • The most important point to be noted here is you should tap the Rotti on the edges with the fingers as shown in the picture. This way Rotti will not split in the edge.
  • Slowly lift the Rotti with your hand like obbattu and turn it on the tawa in such a way that is should be on the reverse side from the way it was on the kitchen slab.
  • Take a wet muslin cloth and lightly press on the Rotti wetting everywhere. After 2-3 minutes, reverse it with a spatula. Then reverse once again and press with your fingers so that it will puff. Else at this stage it can be cooked directly on fire like pulka.
  • Serve hot with butter and Ennegai Palya.
Happy Cooking :-)

Ennegai Palya

Preparation Time    :     30 Minutes
Cook Time             :     20 minutes

Ingredients           :

Small tender brinjal                    10
Onion                                        4
Fried Groundnut seeds                1 cup
Jeera                                         1 Tablespoon
Jaggery                                     1 Big Lemon size
Tamarind                                   1 Big Lemon size
Red chilli powder                        1 Tablespoon
Sambar powder                          1 Table Spoon
Asafoetida                                 1 pint
Groundnut oil                            4 Tablespoon
Mustard seeds                           ½ Teaspoon
Turmeric Powder                        ½ Tea Spoon
Coriander Leaves                        a few
Curry leaves                              10-15
Salt to taste.

P.S : Sambar powder can be purchased in the market. But to get the authentic taste and to use regularly, a good quantity of garam masala powder can be prepared at home and can be stored in airtight containers. It will last up to six months. For Sambar Powder recipe visit here.

Instructions :
  • Cut onion into thin longish pieces.
  • Wash and cut brinjal slitting from the bottom side into a plus shape taking care not to cut it fully.
  • In a mixie grind fried groundnut seeds,jeera, tamarind,jaggery,red chilli powder, sambar powder and salt into nice masala powder.
  • Fill in this powder into slit brinjals. Set aside the extra powder.
  • In a thick bottomed kadai, heat oil and put mustard seeds and let it splutter.
  • Add asafoetida and turmeric powder.
  • Put in the cut onions and cook for 5 minutes.
  • Add the filled brinjals, mix well adding some water and cook over low heat till brinjals are tender taking care to add required water to cook brinjals.
  • Once the brinjals are cooked, add some more water for gravy and bring to a boil.
  • While boiling, add remaining masala powder, curry leaves and cook till gravy thickens.
  • Switch off the heat, put in finely cut coriander leaves and cover the lid.
Serve hot with Jolada Rotti, chapati, akki rottis and pooris.

Happy Cooking :-)

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