Ubbu Roti & Egg Cake Curry!

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!!

Recipe:

Ingredients:

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 - ½ cup
• Onions sliced length wise - ½ cup
• Chopped tomatoes - 1 cup
• Potatoes Cubed - ½ 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 teaspoon (add more/less as req)
• Garam Masala - 1 tsp
• Sugar - ½ tsp
• Turmeric - ½ tsp
• Water as required.

Preparation:

For the Ubbu Roti -

1. Boil the water in a wide mouth vessel with the salt and a teaspoon of oil.
2. When the water is of boiling consistency, reduce the flame and dunk in the rice powder +maida mixture.
3. Stir continuously that no lumps are formed. When there is no more water or the dough is of solid consistency, remove from heat.
4. Knead it softly using your fingers. Add 1 teaspoon 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.
5. Make out small balls of the dough and roll them really thin. Good dough should give in really thin rotis.
6. Cook them on a hot tava with oil on both sides. The Roti should go puffy in 2 mins. 🙂

For the Egg Cake Curry - 

1. Take a bowl, beat the eggs with required salt, chili powder, garam masala powder and onions.
2. Pour this over a greased container and steam cook for 10 - 15 mins. The egg would be hard and of a solid cake form.
3. Meanwhile, Heat oil in a pan. Add mustard, fennel and roast well.
4. Add onions, fry until transparent. Add the Ginger Garlic paste, fry for 2 mins. Add the tomatoes + potatoes and cook well.
5. Add all the masalas mentioned and cook them until the raw flavor goes off.
6. 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.
7. Cook for a 3 minutes until the juices are absorbed by the egg cakes and remove heat when semi dry.
8. 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.