Chewy Sticky Rice Roti: A Nagaland Treat for Tea Time
50 minutes
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About Chewy Sticky Rice Roti: A Nagaland Treat for Tea Time
Craving a unique and satisfying treat? These chewy, golden-brown sticky rice roti, hailing from Nagaland, are surprisingly simple to whip up with just a few pantry staples. They offer a delightful departure from typical Indian breads.Unlike roti served with meals, these slightly grainy, subtly sweet delights are the perfect tea-time companion. Imagine sinking your teeth into their puffy texture while sipping a hot cup of chai – pure bliss!Our easy-to-follow guide, complete with helpful tips and photos, will empower you to create these Nagaland treasures in your own kitchen. Get ready for a truly authentic and delicious experience.
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
Dough
- 1 cup Sticky Rice Flour
- 2 tsp Sugar
- ½ cup Water hot
For Frying
- 1-2 Tbsp Oil for deep frying
Instructions
- In a small bowl, dissolve the sugar in the hot water.
- In a mixing bowl, combine the sticky rice flour and the sugar-water mixture.
- Knead the mixture into a dough. The dough should be slightly stiff, not soft. Add water gradually to avoid making it too sticky.
- Divide the dough into small, equal-sized balls.
- Lightly grease your palms with oil or water. Flatten each ball into a small circle using your wet fingers.
- Heat the oil in a deep frying pan over medium-high heat. Once hot, reduce the heat to medium and gently slide the roti into the hot oil. This prevents splattering and ensures even cooking.
- Fry the roti until they puff up and turn golden brown on both sides. Flip them halfway through to ensure even browning.
- Remove the roti from the oil and place them on a plate lined with absorbent paper to drain excess oil.
- Serve the warm, chewy roti immediately with tea, coffee, or enjoy them on their own.
Recipe Notes
Good To Know
- You can substitute sugar with salt according to your taste.
- If you don’t have sticky rice flour, you can make your own:
- Soak sticky rice in water for 20-30 minutes.
- Drain the water and partially dry the rice in the sun.
- Grind the rice in a grinder (it will be slightly grainy).
- Alternatively, have the rice powdered at a local rice mill (ensure a medium thickness for proper puffing).
- Using ghee for frying adds a delicious flavor.
Expert Tips
- For a crispier texture, ensure the oil is hot enough before frying. Test by dropping a small amount of batter – it should sizzle immediately.
- Don't overcrowd the pan while frying. This will lower the oil temperature and result in soggy, rather than crispy, results.
- Experiment with different flavorings in the batter. A pinch of cardamom or a few drops of vanilla extract can add a unique twist.
Storage Instructions
- These are best enjoyed fresh. However, if you have leftovers, store them in an airtight container at room temperature for up to 2 days. Reheat in a low oven or toaster oven to restore crispness.
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Recipe Nutrition
Calories: 123kcalCarbohydrates: 23gProtein: 2gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 1mgPotassium: 20mgFiber: 1gSugar: 1gCalcium: 3mgIron: 0.1mg
Akum Raj Jamir
Articles: 153
4 Comments
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This is awesome! Can’t wait to cook it.
Innovative
This looks fantastic! Appreciate the share.
This is exactly what I was looking for!