This is one of the favorite dishes of North Canara Konkanis. The name itself sounds odd but this is a tasty roti that is also easy to prepare. Any chutney of your choice, butter/Ghee would be a good combination. I used plain sugarcane juice from the juice centre without adding either lemon or ginger for preparing this roti.
What you need to have:
1. Rice atta (very fine) – 1 cup
2. Sugarcane juice(plain) – 1 cup
3. Amul butter – 1 tablespoon
Ingredients of Sugarcane juice Roti
What you do with what you have:
1. Sieve rice atta in the atta siever.
2. Place a wide based bowl with sugarcane juice, salt and butter in it on medium flame. When juice boils, lower the flame and add sieved rice atta from step 1 slowly and keep stiring till it solidifies as shown in the image below.
Cooked Rice Atta with sugarcane juice
3. Keep it closed with a lid so that the hot vapour falls on the cooked atta and make it soft. This will help roll the roti faster.
Pinched out ball and the rolled Roti
4. Pinch out the required quantity of atta from it, knead it and roll it on a plastic sheet dusting it in rice atta to the required thickness and size as shown in the image above.
5. Place a griddle on medium flame and when heated place rolled roti on it. Just dry roast roti on both sides.
Roti being dry roasted
Roti being roasted on the other side
6. As you roast the roti, press mildly with the roti roaster on all the sides and when done it starts puffing like a puri and is ready to serve which is as shown in the image below.
Roasted puffed Roti
Enjoy hot sugarcane juice roti with the chutney of your choice and is as shown in the image below.
Sugarcane juice roti with green chutney
How long it takes: 30 minutes
Number of Rotis: 8-10
Good to know:
1. Always use plain sugarcane juice for the rotis. When juice starts boiling add rice atta slowly simmering the flame to see that there are no lumps.
2. Keep cooked atta closed so that vapours falling will make the dough smooth and easy to knead and roll.
3. Roll it properly dusted in rice atta else atta will get struck to the rolling pin and will be difficult to roll. Dry roast on medium flame to avoid it from getting burnt.