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ಉಡುಪಿಯ ಕೊಚ್ಚಕ್ಕಿ ರೊಟ್ಟಿ | Kundapura akki Rotti | Mangalore tattida rotti | Crispy biscuit rotti |
Different types of rotti
1) South Indian flatbread
2) Rice flour rotti
3) Dosa alternative
4) Gluten-free flatbread
5) Instant rotti
6) Rava rotti
7) Leftover rice rotti
8) Healthier alternative to chapati
9) Easy breakfast option
10) Vegan rotti recipe
9) Easy-to-make breakfast option
10) Flaky and crispy texture
11) Traditional Indian dish
12) Low carb alternative
13) Versatile flatbread for stuffing
14) Quick and convenient meal option
15) Nutritious and delicious flatbread for vegans and vegetarians
The coastal regions of Udupi, Mangalore, and Kundapur are renowned for their delectable rotis made from a variety of ingredients such as rice flour, wheat flour, or millet flour. These crispy flatbreads are a staple food for many locals and are often served with spicy chutneys, sambar, or curries. The unique flavor and texture of these rotis are a result of the region's abundant use of coconut, rice, and lentils in their cooking. Whether you prefer the soft and fluffy rice flour rotis or the chewy wheat flour rotis, a visit to these coastal towns promises a gastronomic delight for your taste buds!
Udupi kusubalakki rotti, also known as kusubha rotti, is a traditional South Indian flatbread made from rice flour, urad dal, and vegetables such as grated coconut and spinach. It is a popular dish in the Udupi cuisine of Karnataka and is often served with sambar and coconut chutney for a nutritious and delicious meal that is both vegan and gluten-free. The rotti is cooked on a hot griddle until golden brown and has a soft and fluffy texture with a slightly crispy exterior. It is a healthy and flavorful alternative to traditional wheat-based flatbreads and is a staple in many South Indian households.
Akki rotti with Kai chutney....... super recipe... watch complete video for full recipe...