Ubbida Rotti or when translated to english "Steamed Rice Flour Roti" , is a very traditional breakfast from the state of Karnataka. This is accompanied by Togaribele Chutney or Toor Dal chutney.
We are not a cereal family .... period !! I usually make a 2 week breakfast menu and in these two weeks I don't repeat. This makes my life easy as I am prepared mentally. So its a robot on work picking up the ingredients when you hardly want to open your eyes :-D. Mornings are crazy make breakfast , pack a different lunch for the elder one and finish cooking the afternoon meal for myself and make a sort of preparation for dinner .... phew ...interesting job !! Early planning is what works for me and I am done with most of the kitchen work by about 11 am. This gives me some time for the rest (I mean the sort of rest that you would have with a 1.5 yr old ;-)) and other important things that needs my attention.
So as I said , there is a need for a different breakfast everyday and this is my favourite as well. My mom makes the best ones but I try to be as good as her. Nostalgic memories of childhood is what I associate with this when I would eat like there is no tomorrow :-D. Its always nice when there is someone else to do all the hard work and you just need to work your palettes.
These are very light to eat and very tasty when its hot. It is supposed to be eaten hot !! The roti is always accompanied by its best friend the spicy "togaribele chutney" made out of toor dal. Yes the chutney has to be spicy since the roti is quite bland and the chutney balances the flavour and enhances the taste.I agree it takes a few attempts to master making these but its totally worth it.
Makes about 10-12 medium rotis
For the Togaribele Chutney
Note - for every cup of rice flour , 1 1/4 th cup of water.
The Chutney can be made with toor dal or channa dal. Replace the toor dal with channa dal for channa dal chutney
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