I heard the name of this Ubbu Roti in a TV show very long time ago.. must be around 8 years back. I was in 12th std then. I pestered my mom to give me some finely ground rice powder to try it out. She being very nice, gave me a cup full though she knew I would waste it entirely. Even I wasn’t confident.. but I wanted to try – the dough got so stikcy first, I added oil again sticky some more oil and finally ended up wasting it along with loads of oil. I hate it when there are disasters in my kitchen, cooking that is. I start to hate the dish. I never try it again. Same goes to my tasting/eating dishes too. If i hate it the first, there will never be a second time! Ubbu Roti is one such recipe I have tried for the second time after 8-9 years only to succeed this time! Great great recipe, superb taste and yet very light. I think this is very famous in Karnataka (the state where I live now). It takes its name from the nature of the roti. When the roti is cooked on a tava, it gets fully fluffy (which mean ubbu in Kannada). I made this with a variation of egg curry which we both loved a lot – Its the Egg Cake Curry!!
For the Ubbu Roti–
- Finely Ground Rice Powder – 2 cups
- Maida – 2 tsp
- Water – 1 cup
- Salt – as required
- Oil – 2 tsp
For the Egg Cake Curry –
- Eggs – 4
- Finely chopped onions – 1/2 cup
- Onions sliced length wise – 1/2 cup
- Chopped tomatoes – 1 cup
- Potatoes Cubed – 1/2 cup
- Ginger Garlic paste – 2 tsp
- Oil – 2 tbsp
- Jeera Powder – 1 tsp
- Coriander Powder – 1 tsp
- Fennel/Saunf- 1 tsp
- Mustard seeds- 1 tsp
- Red Chili Powder – 2 tsp (add more/less as req)
- Garam Masala – 1 tsp
- Sugar – 1/2 tsp
- Turmeric – 1/2 tsp
- Water as required.
For the Ubbu Roti –
- Boil the water in a wide mouth vessel with the salt and a tsp of oil.
- When the water is of boiling consistency, reduce the flame and dunk in the rice powder +maida mixture.
- Stir continuously that no lumps are formed. When there is no more water or the dough is of solid consistency, remove from heat.
- Knead it softly using your fingers. Add 1 tsp of oil, knead again and place it with a damp cloth over. make sure that the dough is not too tough or hard. It must be really soft and should break or have lumps. Pinch the dough into a small ball and press it against your palms. If it breaks or cracks, then the dough is not of right consistency. Add more water or oil if required.
- Make out small balls of the dough and roll them really thin. Good dough should give in really thin rotis.
- Cook them on a hot tava with oil on both sides. The Roti should go puffy in 2 mins. 🙂
For the Egg Cake Curry –
- Take a bowl, beat the eggs with required salt, chili powder, garam masala powder and onions.
- Pour this over a greased container and steam cook for 10 – 15 mins. The egg would be hard and of a solid cake form.
- Meanwhile, Heat oil in a pan. Add mustard, fennel and roast well.
- Add onions, fry until transparent. Add the Ginger Garlic paste, fry for 2 mins. Add the tomatoes + potatoes and cook well.
- Add all the masalas mentioned and cook them until the raw flavor goes off.
- Cut the Egg cake and cut them into cubes of desired size. Add water to the curry if required and put in the cut egg cakes.
- Cook for a 3 minutes until the juices are absorbed by the egg cakes and remove heat when semi dry.
- Serve this curry with chopped coriander garnished over.
Note: For the making the rice powder, wash raw rice and semi dry it in room temperature and grind it to a fine powder using the mixer grinder. Sieve it 2 times to make sure the coarse rice powder is removed.