Rotti Payasa is a typical Mangalorean sweet dish usually prepared in many homes during Mahashivaratri. During my childhood mom used to prepare Neer dosa which went along well with Coconut jaggery mixture and sometimes Sarnadde which I have already shared in my blog. After my marriage .... every Mahashivaratri this classic recipe was made by my MIL ... which my kids relish even today. There is an old belief that the eldest kid should have the first morsel of this dish .... so my daughter, who is the eldest never ever misses the chance of having the first scoop. Even today she kept an eye on her younger brother ... to make sure he doesn't taste it first. Some foods in life will never let you forget the people or incidents associated with it. In this case, it is my MIL. I can still remember the huge quantity of Rotti Payasa... whether it was for a large number of people or just for immediate family members (keeping in mind the second and third helpings they would come back for). We often had leftovers stowed into the fridge to be eaten the next day. And it tasted awesome whether hot or chilled.
Ingredients :
1 cup raw rice
2 cups thick fresh coconut milk/ first extract
3 cups thin coconut milk / second extract
1 cup Jaggery
3-4 cardamom pods
salt to taste
few Cashewnuts, almond and Pistachio
Method :
1. Wash and soak the rice for 2-3 hours.
2. Grind the soaked rice to a smooth paste with sufficient water and little salt.
3. The batter should be of spreadable consistency little thicker then neer dosa batter.
4. Pour a ladleful of batter into a medium size hot non-stick skillet. Swirl the skillet to evenly distribute batter into a circle. Cook the crepe on both the sides. Keep aside.
5. Take a wide thick bottomed vessel. Pour diluted ie. thin milk and jaggery. Boil till the jaggery is dissolved.
6. Pour in the thick extract and boil further.
7. By now the crepes are cool ...so keep all crepes one over other and together cut into diamond or square shape with a knife and drop them into the boiling mixture. Don't forget to stir in between using light hand. Add the cardamom powder and some cashews and almonds. Bring to a boil and switch off.
8. My version is little reduced sweetness, if you prefer extra sweet, add some generous amount of jaggery.
9. Your Rotti Payasa is ready.
1 cup raw rice
2 cups thick fresh coconut milk/ first extract
3 cups thin coconut milk / second extract
1 cup Jaggery
3-4 cardamom pods
salt to taste
few Cashewnuts, almond and Pistachio
Method :
1. Wash and soak the rice for 2-3 hours.
2. Grind the soaked rice to a smooth paste with sufficient water and little salt.
3. The batter should be of spreadable consistency little thicker then neer dosa batter.
4. Pour a ladleful of batter into a medium size hot non-stick skillet. Swirl the skillet to evenly distribute batter into a circle. Cook the crepe on both the sides. Keep aside.
5. Take a wide thick bottomed vessel. Pour diluted ie. thin milk and jaggery. Boil till the jaggery is dissolved.
6. Pour in the thick extract and boil further.
7. By now the crepes are cool ...so keep all crepes one over other and together cut into diamond or square shape with a knife and drop them into the boiling mixture. Don't forget to stir in between using light hand. Add the cardamom powder and some cashews and almonds. Bring to a boil and switch off.
8. My version is little reduced sweetness, if you prefer extra sweet, add some generous amount of jaggery.
9. Your Rotti Payasa is ready.
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