Name: White Butter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 32 servings
Cuisine: indian
Ingredients: 4 cup Malai (Chilled, full-fat heavy cream); 3 cup Cold Water (Ice cold, divided); 1 cup Ice Cubes (For washing the butter)

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Teek Rotti with White Butter - Nutrition Info & Recipe | CraftMyMeals | CraftMyMeals

Instructions

1
Soak the Rice
- Wash the parboiled rice under running water 3-4 times, until the water runs clear.
- Soak the rice in plenty of fresh water for a minimum of 4 hours, or preferably overnight. Soaking is crucial for a soft texture and smooth grinding.
2
Grind the Batter
- Drain all the water from the soaked rice.
- In a high-speed blender or wet grinder, add the de-stemmed Byadgi and Guntur red chilies, coriander seeds, cumin seeds, and tamarind pulp. Grind for 30 seconds to a coarse powder.
- Add the drained rice, grated coconut, and about 3/4 cup of water. Begin grinding.
- Gradually add more water, a few tablespoons at a time, until you get a thick, slightly coarse batter. The consistency should be thicker than a standard dosa batter, similar to a thick pancake batter.
3
Prepare the Final Batter
- Transfer the ground batter to a large mixing bowl.
- Add the finely chopped onion, turmeric powder, and salt.
- Mix gently with a spoon or your hand until everything is well combined. Do not overmix. Check the consistency; it should be thick but spreadable.
4
Cook the Teek Rotti
- Heat a cast-iron tawa or a heavy-bottomed non-stick skillet over medium heat.
- Once hot, lightly grease the tawa with about 1/2 tsp of coconut oil.
- Pour a large ladleful of batter (about 1/2 cup) onto the center of the tawa.
- Using the back of the ladle, gently spread the batter in a circular motion to form a thick pancake, about 5-6 inches in diameter. Do not spread it too thin.
- Drizzle about 1 tsp of coconut oil around the edges and on top of the rotti.
- Cover with a lid and cook on medium-low heat for 2-3 minutes, until the top surface looks cooked and the bottom is golden brown and crisp.
- Carefully flip the rotti using a spatula. Cook the other side uncovered for another 1-2 minutes until cooked through.
- Repeat the process with the remaining batter, greasing the tawa before each rotti.
5
Serve Hot
- Serve the Teek Rotti immediately, straight from the tawa. It is best enjoyed hot with a dollop of fresh white butter (benne), ghee, or a side of simple coconut chutney.

Ingredients

4 cup Malai (Chilled, full-fat heavy cream)
3 cup Cold Water (Ice cold, divided)
1 cup Ice Cubes (For washing the butter)

Instructions

1
Prepare for Churning
- Ensure the malai (heavy cream) is well-chilled. For best results, also chill the large bowl and the whisk attachment of your stand mixer (or beaters for a hand mixer) for 15-20 minutes in the refrigerator.
- Place the chilled malai into the cold bowl.
2
Begin Churning
- Start churning the malai on a low speed for 2 minutes to prevent splashing. Gradually increase the speed to medium-high.
- Continue churning for 5-7 minutes. The cream will first thicken into a whipped cream consistency with soft peaks, then progress to stiff peaks.
3
Watch for Separation
- Keep churning for another 5-8 minutes. The mixture will start to look grainy and curdled. This is the sign that the butterfat is separating from the liquid.
- Suddenly, you will see a clear separation: yellowish, lumpy solids (butter) and a thin, milky liquid (buttermilk).
4
Consolidate the Butter
- Once separated, reduce the mixer speed to low and pour in 1 cup of ice-cold water. This helps the butter firm up and separate completely.
- Mix on low for another 30-60 seconds. The butter will clump together into one large mass.
5
Wash the Butter
- Turn off the mixer. Pour the liquid buttermilk into a separate container to save for other uses. Use a spatula to press the butter against the side of the bowl to squeeze out more buttermilk.
- Gather the butter into a ball. Add the remaining 2 cups of ice-cold water and the ice cubes to the bowl.
- Using your clean hands or a spatula, gently knead and press the butter ball under the ice water. The water will become cloudy. Discard the water and repeat this washing process 2-3 times until the water runs clear. This step is crucial for removing all buttermilk, which extends the butter's shelf life.
6
Shape and Store
- Once washed, press the butter firmly to squeeze out any remaining water.
- Shape the butter into a block, log, or small balls as desired.
- Store in an airtight container in the refrigerator for up to 2 weeks. For longer storage, you can freeze it for up to 3 months.

Teek Rotti with White Butter

Nutrition per Serving

Recipes in this Meal

1. Teek Rotti

Ingredients

2. White Butter

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About Teek Rotti with White Butter

Instructions

Ingredients

Instructions