Roti Kichadi

  Roti Kichadi

I was thinking abt this dish, how it might have been invented, like it's said "Necessity is the mother of invention" :) what might be the necessity? May be who made this dish for the first time didn't wanted to throw away the rottis or chapattis the next day they were made of, see if u have left out rottis or chapattis for next day and u were thinking what to do with it , surely u can try this recipe, it's tangy spicey one, I assure ..

Ingredients:

Jowar rottis/ Chapati : 3 - 4
Onion : 1 or 2 medium size
Green chillies : 4 -5
Tomatoes : 2
Potato : 1
Tamarind juice : 1- 2 spoon
Jaggery : as per the taste.
Curry, corriander leaves : few
Urad, Channa Dal, peanuts:1/2 tsp
Fresh coconut gratings: 2 tsp ( optional)
Oil : 3 tsp

Method:
Take a kadai or vessel, put oil, when it gets hot add mustard seeds, jeera, as it splutters add urad dal, Channa Dal, if u want peanuts can be added. When they turn golden brown add green chillies, curry leaves, onion one by one.
When onion gets cooked, add tomatoes, potato or beans, carrot any vegetables of ur like, when it gets soft, add salt, tamarind juice, jaggery as per the taste, then water, when it starts boiling add the pieces of roti or chapattis, cook for a few mins, till the water gets absorbed, switch off, close the lid.
Can be served with ghee when it's hot or with curd, shenga chutney when its cooled . If you have taken abt 2 cups of chapati or rotti then around one cup of water is enough to cook..
Garam masala( 1/2 tsp) can be added, if one wants it little masaledahar..

Can be tried with fresh rottis or chapattis too, when u don't want to prepare veggies.
I have tried this with jowar rottis and chapattis, I don't have any idea abt raagi or akki rotti, I think it might not go well as of these two..