Mango Stuffed Akki ( Rice ) Roti

          Priya of Priya's Versatile Recipes has started this new event called ' Shhh Cooking Secretly Challenge '. There's a facebook group and every month we're paired with a fellow blogger in the group. Each of the member has to suggest 2 ingredients to the other, and we have to cook something using both or one of the ingredients. Only the pairs know the secret ingredients and the rest of the group comes to know about it only on the revealing date. We had posted our dishes couple of days back, and had fun, guessing other's secret ingredients. For this month's challenge I was paired with Nayana Pikle of Nayana's Kitchen Kreations, and she had suggested mangos and rice flour. As we are still in the beginning of the mango season, I couldn't get really good ripe mangos. But last week, I picked up one, though it was not very sweet, it served the purpose. I made a filling with it and made stuffed rice rotis, thus using both the ingredients. They tasted really good, best when eaten warm and on the same day. If refrigerated, as is the case of rice flour, it tends to harden. The method was very simple and I should thank Nayana for choosing such beautiful ingredients..

Need To Have

• Fresh Mango Pulp - 1/2 cup
• Grated Coconut - 1/4 cup
• Grated Khoys - 1/4 cup
• Sugar - 1/2 cup
• Rice Flour - 1/2 cup + 1 tablespoon
• Water
• Salt - 1/4 teaspoon
• Oil - 1 teaspoon
• Ghee - 1 teaspoon
• Oil + Ghee Mix - for toasting the rotis

Method

          Make a pulp with the mango pieces, came to about 1/2 cup.

          Take the mango pulp, coconut, khoya and sugar in a heavy bottomed pan and cook it till it becomes thick.

          When it starts sticking to the pan, add the teaspoon of ghee, keep mixing, till it comes out like a dough, remove and cool it.

           In the meantime, heat about 1 cup of water, add the oil and add it little by little to the rice flour ( mix in the salt first ). Keep stirring using a spoon, as shown in the figure.

          When it's bearably hot, make a soft dough with it.

          Roll out equal number of balls both with the rice flour dough and the mango filling.

          Grease a plastic sheet, flatten the rice ball, spread the mango mix on one half, fold the other half along with the plastic sheet. Then using a rolling pin, roll it out gently, as thin as possible.

          Toast this on a hot tawa, applying the oil+ghee mixture, till you see golden brown spots on both sides. Remove and serve warm

Note
Increase or reduce the sugar according to the sweetness of the mangoes.