12:01
Unknown
Vastad Rotti is a tawa or pan fried version of the famous breakfast from South Karnataka, Mangalore buns.
While Mangalore Buns are made from refined flour or All Purpose flour, and deep fried, it can also be made with wheat flour. When I first made Mangalore Buns, I went the regular way and made it with refined flour only, however this recipe tells me that even the wheat flour buns taste equally delicious.
So this Vastad Rotti is a healthy take on the Mangalore Buns, where it is simply fried on pan. The post spins on a nostalgic note, where the blogger’s grandma used to make this for their evening snack. The super soft, pan fried flatbread, filled with delicious banana and yogurt flavours.
Vastad Rotti is served with Dalitoy, which makes it a perfect combo but you can also serve them with a simple coconut chutney or even devour them as it is.
This is yet another banana based flatbread from Karnataka and I just couldn’t miss out making this rotti because of the name. I would’ve almost made it for some other theme, when something prompted me to hold this. I was so glad I did!
If you ever thought you could only make muffins or breads with overripe bananas, think again, I have two flatbreads that you could make now, one is Bale Hannina Chapathi and the other this one!
This recipe also marks the last of the Indian Sweets theme with a twist, that I took for A to Z International Flatbreads. If you are interested to know what’s V for Street Food, Check my other space.
In A to Z International Flatbreads
A for Afghan Flatbread
B for Bale Hannina Chapathi
C Cascioni Romganoli
D for Dhal Puri
E for Emirati Khameer Bread
F for Focaccia di Recco
G for Gur aur Til ki Roti
H for Harcha
I for Injera
J for Janta Roti
K for Khobz al Tawa
L for Laffa Bread
M for Mitho Lolo
N for Nicaraguan Quesillo
O for Obi Non
P for Podpłomyki
Q for Qutab
R for Roat
S for Sheermal
T for Torta Al Testo
U for Ukkarisida Akki Rotti
Step by Step Pictures for making Vastad Rotti
Vastad Rotti | Konkani style Banana Flatbread
Ingredients Needed:
1 cup Banana (overripe, you could use 2 long variety or 4 small variety Bananas)
2 cups Wheat Flour/ Atta plus as needed
1/2 cup Curds / Yogurt
2 tbsp Besan / Chickpea flour
2 tbsp Sugar
1 tsp Cumin Seeds/ Jeera
1/2 tsp Baking soda
1/4 Pepper powder
Salt to taste
1 tbsp Oil
How to make Vastad Rotti
Take a wide bowl and add the overrip banana and mash well.
To this add Besan, sugar, Jeera, pepper powder, baking soda and salt.
Now add curds and mix well using a spatula.
Slowly add wheat flour and mix using a spatula or knead till it forms a soft and smooth dough. You may not use all the flour or you may require extra depending on the banana you have used.
Add oil all over the surface of the dough.
Keep it covered overnight or for 5 to 6 hours at room temperature.
For making rottis, heat a tawa. Divide the dough into equal balls.
Dust the ball with flour and roll using rolling pin to a thick roti (roundel). It should be the size of a puri but thicker. You can also shape them using your fingers if you can’t roll them.
Cook the roti over the hot tawa. Be careful to keep the tawa on medium flame, else the roti gets black spots.
When the surface forms bubbles, invert and cook. Press slightly so that it cooks well. You can drizzle oil or ghee or apply butter while cooking on both surfaces but it can be had oil free too.
Remove and serve hot with Dalitoy or chutney.
Notes:
The Vastad rotti is kneaded only with curds, so water should not be used at all. If you require more, add 1 tsp of curd at a time.
The dough tends to be very sticky because of banana and curds and also after overnight fermentation, it will become more sticky. Add little more of flour and knead it to how you can handle.
Always cook these rotis on medium to low flame else it will have black spots very quickly.
- 1cup Bananaoverripe, you could use 2 long variety or 4 small variety Bananas
- 2cups Wheat flour/ Atta plus as needed
- 1/2cup Curds / Yogurt
- 2tbsp Besan / Chickpea flour
- 2tbsp Sugar
- 1tsp Cumin Seeds/ Jeera
- 1/2tsp Baking Soda
- 1/4 Pepper Powder
- Salt to taste
- 1tbsp Cooking Oil
-
Take a wide bowl and add the overrip banana and mash well.
-
To this add Besan, sugar, Jeera, pepper powder, baking soda and salt.
-
Now add curds and mix well using a spatula.
-
Slowly add wheat flour and mix using a spatula or knead till it forms a soft and smooth dough. You may not use all the flour or you may require extra depending on the banana you have used.
-
Add oil all over the surface of the dough.
-
Keep it covered overnight or for 5 to 6 hours at room temperature.
-
For making rottis, heat a tawa. Divide the dough into equal balls.
-
Dust the ball with flour and roll using rolling pin to a thick roti (roundel). It should be the size of a puri but thicker. You can also shape them using your fingers if you can’t roll them.
-
Cook the roti over the hot tawa. Be careful to keep the tawa on medium flame, else the roti gets black spots.
-
When the surface forms bubbles, invert and cook. Press slightly so that it cooks well. You can drizzle oil or ghee or apply butter while cooking on both surfaces but it can be had oil free too.
-
Remove and serve hot with Dalitoy or chutney.
The Vastad rotti is kneaded only with curds, so water should not be used at all. If you require more, add 1 tsp of curd at a time. The dough tends to be very sticky because of banana and curds and also after overnight fermentation, it will become more sticky. Add little more of flour and knead it to how you can handle. Always cook these rotis on medium to low flame else it will have black spots very quickly.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87
Loading InLinkz ...The post Vastad Rotti | Konkani style Banana Flatbread appeared first on Cooking 4 all Seasons.
Posted in: Indian Cook
0 comments:
Post a Comment