Avarekalu Rotti is prepared by one and sundry but it can be a delight to eat if the Rotti is cooked light, crispy and golden brown. Then how to do it? Which are the points that make your rotti light and crisp???
- Mix the dough in the hot water in which the avarekalu is cooked. Add extra water only if needed.
- Press rotti thin and flatten evenly.
- The rottis should always be cooked over high flame, taking care to rotate the kadai to see that it is not over cooked. If you cook over low flame, the rottis will turn hard.
Serve hot with ennegai palya or mixed vegetable curry.
Happy Cooking :-)