Akki Rotti
Akki Rotti is a flat bread from Karnataka made with rice flour, spices and vegetables
Ingredients
- 2 cups Rice flour
- 1 tsp Salt
- 2 tsp Jeera seeds
- 1 Onion finely chopped
- 1 Carrot large, grated
- 2 Green Chillies finely chopped
- 1 Cucumber peeled and grated
Instructions
- To a large bowl, add 2 cups of rice flour. Add one teaspoon salt, and mix well.
- Peel and chop a medium-sized onion into small pieces. Peel and grate a carrot and add it to the rice flour. Chop green chillies into small pieces and add to the rice flour too.
- Take a small cucumber, peel the skin and grate it. Add the grated cucumber to the rice flour.(If you want a softer akki rotti and also a rotti filled with veggies, add one more grated cucumber)
- Add a teaspoon of jeera seeds and mix all the ingredients well.
- Add water to the mixture little by little until you have a soft and smooth dough. You will approximately need 1 cup of water for 2 cups of rice flour. Make sure the dough it sufficiently wet, it is easier to pat the dough out when it is wet.
- Let the rice flour dough rest for a minimum of 20 minutes. You can even make this mixture and leave it in the fridge to make the rottis in the morning.
- Divide the dough into equal balls, the size of a small rubber ball.
- Use either banana leaf or piece of parchment paper to pat the rice flour dough.If using the banana leaf, run the leaf over a flame to reduce the stiffness.
- Apply a coat of oil to the banana leaf or parchment paper and place a ball of rice dough and start spreading it out. Keep a cup of water handy, to aid you with patting the dough. Once you've rolled it out, make a few holes in the centre and middle portions that will aid the cooking process. (The rotti may not be perfect the first few times, but keep trying to get the dough thinner and thinner. )
- Place a tawa on medium flame and coat it with some oil. Once the tawa is hot, invert the parchment paper on to the tawa allowing the akki rotti dough to stick to the pan.
- Press down gently so that the rotti gets transferred on to the pan. Peel the parchment paper or the banana leaf slowly as the akki rotti gets cooked with the heat of the pan.
- Once you've removed the paper/leaf, place a lid on top of the akki rotti so that it can cook in its steam for 10-20 seconds.
- Remove the lid, and drizzle oil around the rotti and in the cavities that you've made.On a low flame, you can crisp up the rotti or you may remove from heat and transfer it on to a plate.
- Eat Akki Rotti when hot along with a chutney of your choice.