kottu ka atta is Buckwheat flour in english.Kuttu Atta is often counted as a cereal, though unlike most cereals t Kuttu is thus not related to true wheat. It hold higher place in hindu relegion as it is used to prepare the food during any hindu regious fast including navratras etc.
kottu is really a SINGHARA . Singhara is a fuit which we can eat very well. shinghara is meant to be holy thats why we used to eat during fasts ."Kottu Ka Atta" is a fast for food in Vrat like Nau Durga Navratra.Its basically used for these type of Indian Traditional Goddess.we can make with it roti like we call chapati,poori and parata .kuttu ka atta is prepared from best quality of Raigarh Kuttu.
Kottu is also a south indian dish made of vegetables and grind coconut.kottu ka atta is mashroom flour which i have seen this in http://answers.yahoo.com/question/i… .
if u are telling about the 'kollu' its a tamil word which means horse gram in English,kuthlee in Hindi,ulavalu in Telugu.
see one recipe with that kottu atta:
KOTTU KE PAKORE recipe
1 cup Buckwheat flour (kotu ka atta) 3 medium sized Potatoes (boiled whole till half-cooked) 1/2tsp. salt 1/2tbsp. black pepper powder 1/4th cup finely chopped Coriander leaves 3/4th tsp. baking powder Ghee or Vegetable oil for frying
* Combine the flour, salt, pepper and coriander in bowl and mix well. * Add water and beat into a smooth batter. Beat the batter until it is of cream consistency. * Cover and keep aside for about 20 minutes. * When the potatoes are cool enough, peel and slice each one into diagonal slices. * Heat enough ghee or oil for deep-frying in a kadhai over moderate heat. * Put few slices of potato into the batter and cover them completely. * One at a time, lower each slice of batter-coated potato into the hot oil. Fry as many slices as will float on the surface of the oil without touching. Fry on both sides until reddish gray and crisp. * Serve hot as the fitters soften as they cool.
Kuttu Paratha Recipe from http://www.indobase.com/recipes/det…
Ingredients: • 2 Cups Kuttu Atta • 1 tsp Rock salt • 2 Potatoes, boiled, peeled and mashed • Dry flour for dusting • Ghee or clarified butter for frying How to make Kuttu Paratha: • Combine together the kuttu atta, potatoes and salt. • Add sufficient water and make flexible dough. Knead well. • Cover it and set aside for about half an hour. • Divide the dough into eight pieces and shape them into round balls using dry flour. • Roll out these balls into chapatti. • Heat a griddle(tava). Reduce the flame to medium. • Put one paratha on the tava and pour ghee in the form of trail along the outer edges of the paratha. • Flip when the underside is cooked. Apply the ghee on exposed surface. • Again flip and cook on the other side. • Remove when well done on both sides.
see below kuttu ka dosa recipe from http://www.tarladalal.com/ViewContr… Ingredients :
1 cup kuttu ka atta 4 5 boiled arabe ajwaine chilli salt
Method: mix boiled arabe with kuttu ka atta put ajwaine chilli and salt make a thick batter take one pan spread the better on it wait till it become brown n cripsy serve with chutney.
Tips: spread the better in hot pan slow the gas.
with that kuttu atta we can also prepare laddoo and tikki's .
(Rated by 3 Council Members)