A savory, gluten-free flatbread from Karnataka made with rice flour, fresh dill, and onions. These soft yet crispy rotis are perfect for a wholesome breakfast or light lunch, often served with coconut chutney.
Prep15 min
Cook25 min
Servings4
Serving size: 2 rotis
418cal
7gprotein
66gcarbs
14g
Ingredients
2 cup Rice Flour (Fine variety is recommended)
1 large Onion (finely chopped)
3 piece Green Chili (finely chopped, adjust to taste)
0.5 cup Dill Leaves (fresh, finely chopped)
0.25 cup Coriander Leaves (fresh, finely chopped)
0.25 cup Fresh Coconut (grated, optional but recommended)
A quintessential North Karnataka delicacy, Brinjal Ennegayi features tender baby eggplants bathed in a rich, aromatic gravy. This complex curry balances the nuttiness of peanuts and sesame, the sweetness of jaggery and coconut, and the tang of tamarind for an unforgettable flavor experience.
Creamy, tangy, and light homemade curd (dahi), a staple in every Indian household. This simple recipe uses just two ingredients to create a probiotic-rich food perfect for raita, lassi, or enjoying on its own. Note that this recipe requires 6-12 hours of inactive time for fermentation.
Fiber-rich Akki Roti with perfectly spiced brinjal ennegayi & cool, gut-friendly curd. A homestyle delight!
This south_indian dish is perfect for dinner. With 907.52 calories and 21.799999999999997g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 tbsp Oil (for greasing and cooking)
Instructions
1
Prepare the Dough (5-7 minutes)
In a large mixing bowl, combine the rice flour, cumin seeds, and salt. Mix them well.
Add the finely chopped onion, green chilies, dill leaves, coriander leaves, and grated coconut. Use your fingertips to rub the vegetables into the flour, which helps release their moisture and flavor.
Gradually pour in the hot water, mixing with a spoon initially. Once the mixture is cool enough to handle, knead for 2-3 minutes to form a soft, pliable, and non-sticky dough.
The dough should be soft like chapati dough, not too stiff or too loose. Cover with a damp cloth and let it rest for 10 minutes.
2
Shape the Rotis (10 minutes)
Divide the rested dough into 8 equal-sized balls and smooth them out.
Grease a piece of parchment paper, a banana leaf, or a zip-lock bag with a few drops of oil.
Place one dough ball in the center. Dip your fingers in a small bowl of water to prevent sticking.
Gently pat and press the dough outwards in a circular motion to form a thin, even roti, about 5-6 inches in diameter. If the edges crack, simply pinch them back together.
Make a small hole in the center of the roti. This traditional technique helps it cook evenly and become crispier.
3
Cook the Rotis (15-20 minutes)
Heat a tawa (griddle) or non-stick skillet over medium heat until it's hot but not smoking.
Carefully lift the parchment paper and place the roti, dough-side down, onto the hot tawa. Wait for about 30 seconds for the roti to set slightly.
Gently peel off the parchment paper. If it sticks, wait a few more seconds for the roti to cook more.
Drizzle about 1/2 teaspoon of oil around the edges and into the center hole.
Cook for 2-3 minutes on the first side, until the base is firm and has golden-brown spots.
Flip the roti and cook the other side for another 2-3 minutes until it's cooked through and lightly browned. Press gently with a spatula to ensure even cooking.
Repeat the process for the remaining dough balls, greasing the parchment as needed.
4
Serve Immediately
Akki Roti is best enjoyed hot and fresh, straight from the tawa, when it's soft on the inside and slightly crisp on the outside.
Serve with coconut chutney, tomato chutney, groundnut chutney, or a dollop of white butter (benne).
Servings4
Serving size: 1 cup
325cal
6gprotein
23gcarbs
26gfat
Ingredients
300 g Baby Brinjal (About 10-12 small, purple eggplants)
0.25 cup Peanut (Raw and unsalted)
2 tbsp White Sesame Seed
0.25 cup Desiccated Coconut (Unsweetened)
1.5 tbsp Coriander Seed
1 tsp Cumin Seed
5 pcs Dried Red Chili (Byadagi or Kashmiri variety recommended for color)
4 tbsp Vegetable Oil
1 tsp Mustard Seed
10 pcs Curry Leaf (Fresh leaves)
0.25 tsp Hing (Asafoetida)
1 pcs Red Onion (Medium-sized, finely chopped)
1 tsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
1 tbsp Tamarind Paste
1 tbsp Jaggery (Grated or powdered)
1.5 tsp Salt (Adjust to taste)
1.5 cup Water (For the gravy)
2 tbsp Coriander Leaf (Freshly chopped, for garnish)
Instructions
1
Prepare the Brinjals
Wash the baby brinjals thoroughly. Make two slits in a criss-cross pattern from the bottom, going about three-quarters of the way up but keeping the stem intact.
Immediately place the slit brinjals in a bowl of water with a pinch of salt for 15 minutes. This prevents them from browning and removes any bitterness.
2
Dry Roast Masala Ingredients
In a dry pan over low-medium heat, roast the peanuts for 3-4 minutes until fragrant and lightly browned. Remove and set aside.
In the same pan, roast the sesame seeds for 1-2 minutes until they start to pop. Remove and set aside.
Next, roast the desiccated coconut for about 1 minute until it turns light golden brown. Be careful not to burn it. Remove and set aside.
Finally, roast the coriander seeds, cumin seeds, and dried red chilies together for 2 minutes until aromatic.
3
Grind Masala and Stuff Brinjals
Allow all the roasted ingredients to cool down completely.
Transfer them to a grinder jar and blend to a slightly coarse powder.
1 litre Whole Milk (Full-fat milk yields the thickest, creamiest curd. You can use low-fat milk, but the result will be less thick.)
1 tbsp Yogurt Starter (Must contain live active cultures. Ensure the starter is fresh and not sour for the best results.)
Instructions
1
Boil the Milk
Pour the milk into a heavy-bottomed pot or saucepan.
Bring the milk to a rolling boil over medium heat, then reduce the heat to low. Let it simmer for 5-7 minutes, stirring occasionally to prevent a skin from forming and to avoid scorching at the bottom. This process helps thicken the milk slightly, resulting in a creamier curd.
2
Cool to Lukewarm Temperature
Turn off the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. You should be able to hold it in for about 10 seconds without it feeling uncomfortably hot. If it's too hot, it will kill the bacteria; if it's too cold, the curd won't set.
3
Inoculate with Starter
In a small bowl, whisk the yogurt starter until it is smooth and lump-free.
Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, helps the culture mix evenly without curdling.
Pour this tempered starter mixture back into the pot of milk and stir gently just a few times to combine everything thoroughly.
4
Ferment and Set the Curd
Pour the inoculated milk into the container you wish to set the curd in (earthenware, glass, or steel containers work well).
Cover the container with a lid and place it in a warm, draft-free spot to ferment. An oven (turned off) with the light on, a warm cupboard, or an Instant Pot on the 'Yogurt' setting are great options.
Let it sit undisturbed for 6 to 12 hours. The time will vary based on the climate; warmer weather requires less time (6-8 hours), while colder weather may take longer (10-12 hours).
5
Chill and Serve
Once the curd is set (it should be firm and not jiggle like a liquid), carefully transfer it to the refrigerator without disturbing it.
Chill for at least 3-4 hours. This crucial step stops the fermentation process (preventing it from becoming too sour) and helps the curd to thicken and set further.
Serve chilled as a side dish, or use it as a base for raita, lassi, or marinades.
In a bowl, combine the ground masala powder, tamarind paste, grated jaggery, and 1/2 tsp of salt. Add 1-2 tablespoons of water to form a thick, moist paste.
Drain the brinjals and pat them dry. Gently open the slits and stuff each brinjal with the prepared masala paste. Reserve any leftover masala.
4
Sauté Aromatics and Brinjals
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add mustard seeds and let them splutter. Add curry leaves and hing, and sauté for 30 seconds.
Add the finely chopped onion and cook for 3-4 minutes until it turns soft and translucent.
Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
Carefully place the stuffed brinjals in the pan. Sauté them gently for 5-7 minutes, turning occasionally, until the skin is lightly blistered on all sides.
5
Simmer the Curry
Add the leftover masala paste and turmeric powder to the pan. Sauté for one minute.
Pour in 1.5 cups of water and add the remaining 1 tsp of salt. Stir gently to combine everything, being careful not to break the brinjals.
Bring the gravy to a boil, then reduce the heat to low.
Cover the pan and let it simmer for 15-20 minutes, or until the brinjals are cooked through and tender, and you see oil floating on top.
6
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest for 10 minutes before serving to allow the flavors to meld.
Serve hot with jowar roti, chapati, or steamed rice.
