This recipe was in my drafts for a long time now. Aayi prepared this when she was here in July. For one reason or other, I could not post it. Sugarcane is called kabbu in Konkani and rosu meaning juice. So this is a rotti made of sugarcane juice.
Sugarcane juice is not available in all seasons at my native. So whenever it is available, aayi makes a very tasty spread with it. This is one of those dishes which I absolutely love. The recipe is same as normal akki rotti(alayle pita rotti) but sugarcane juice is used instead of water. This version gets a very nice aroma and taste from the juice used. Try it and you will fall in love with it.
Also check kabba rosa appe.
2 cups rice flour
1 cup Sugar cane juice
1 tbl spn butter
Heat sugarcane juice in a big pan till it starts boiling. Add butter, rice flour, salt keep cooking till all the rice flour is mixed well with juice.
Switch off the heat. Let it cool. Mix well with hands to remove all the lumps.
Make small balls out of the dough and roll into rottis. To avoid sticking, roll these on a plastic paper/aluminum foil. Take the plastic, spread some loose rice flour, keep the ball on it and roll.
Roast on a hot tava. Apply ghee if required. Serve hot with asafoetida chutney.
Serves : 2-3
Preparation time : 30mins
PS: Sugarcane juice makes these rottis very hard. Thats the reason butter is added to this. Butter makes them soft.