Quinoa and Brown Rice Rotti

Chef Rupa, January 15, 2017

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I am in love with quinoa! What a versatile grain it is and not to mention healthy. Love the protein rich grains that have a low glycemic index making it an ideal diabetic friendly carbohydrate. My husband and i are concisous about diet and especially in the evenings are not too fond of carbo loading.We shifted over from basmati rice to quinoa and found that we don’t have to change our entrees and these are a perfect healthy substitute for rice. While experimenting with quinoa as many people are doing these days i thought what if i made quinoa powder and used it in place of rice in making a south indian breakfast item called Akki rotti. I tried with my sister-in-law’s family and then with my parents and everybody loved it. So today i tweaked it a bit more and instead of making it with only quinoa i added brown basmati rice to see if it enhances flavor and i had to finish some of the brown rice i had :) Brown basmati rice has a very high fiber content and is also a great replacement for the highly processed white rice. Today’s experiment resulted in a delicious and healthy breakfast that my whole family (kids included) thoroughly enjoyed! Give it a shot, you have nothing to loose and only flavor and health to gain!

Quinoa and brown basmati rice rotti with methi
Heart healthy, taste bud friendly version of the traditional Akki rotti
Servings Prep Time
6 rottis 15 minutes
Cook Time Passive Time
30 minutes 5 minutes
Servings Prep Time
6 rottis 15 minutes
Cook Time Passive Time
30 minutes 5 minutes
Quinoa and brown basmati rice rotti with methi
Heart healthy, taste bud friendly version of the traditional Akki rotti
Servings Prep Time
6 rottis 15 minutes
Cook Time Passive Time
30 minutes 5 minutes
Servings Prep Time
6 rottis 15 minutes
Cook Time Passive Time
30 minutes 5 minutes
Ingredients
Servings: rottis
Instructions
  1. Grind 2 cups of quinoa and 1 cup of brown basmati rice in a blender until you get fine powder.
  2. To this add chopped green chillies, chopped methi leaves, grated coconut, jeera seeds, salt and yoghurt.
  3. Now add water little at a time and mix well to form a tight dough
  4. Smear a little oil on a non stick tava, now take a handful of wet dough and lay it in the center of the pan. Using a little water to wet your hand so the dough doesn't stick to your hand pat the dough flat starting from the center to the outside till you have a round flat rotti with equal thickness on your tava. Make 5 round holes with your finger and add a drop of oil into each hole. Now turn on the heat and let the rotti cook for about 2-4 minutes.
  5. The color changes as it cooks, when it is golden brown flip it onto to the other side and cook for another minute. Make sure to cool pan under cold running water before you start the next one.
  6. Serve hot with chutney powder or stuffed baingan or both!
Recipe Notes

You can add red onions to this recipe along with methi.

 

Grated carrots taste amazing in this recipe.

You can also omit methi if you do not have it. Adding red onion and methi are totally optional.

This can also be made as a quinoa flour rotti and eliminate the brown rice if you like.

I use Bella 13602 10.5" X 20" Griddle pan along with my Futura non stick pan to make 3 at a time.

 

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2 thoughts on “Quinoa and Brown Rice Rotti”

  1. Ananditha says:

    Wow. Amazing. Will try out sometime

    1. Chef Rupa says:

      Thank you Ananditha. Please do try it out!

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