Akki rotti

Akki rotti is a delicacy from South India (Karnataka). "Akki" in Kannada means rice. Rice flour is used to make the rottis. Different types of akki rottis are prepared using a variety of vegetables and spices. Most commonly made for the breakfast are using carrot, onion, coriander leaves, chillies & coconut.


At home in Bangalore, we usually do it in a Kadai (bandli). But here I cant use a kadai on my stove. So make it with tavas.

Ingredients: -
2 cups of rice flour
2 chilies finely chopped
1 medium sized Onion chopped
1/2 carrot grated
2 tsp coriander leaves finely chopped
3 tsp grated coconut
Salt
2 tsp oil

Preparation: -
1. Mix rice flour with onions, chilies, carrot, coriander & coconut.
2. Add salt according to taste and mix well.
3. Now add enough water and prepare the dough. The consistency should be like chapati dough not watery, not hard, should be soft.
4. Add oil to this mixture & knead well.
5. Apply oil to the tava/pan. Don't put the tava on the stove yet.
6. Take handful of dough, make a ball & spread it evenly with fingers (in the form of a rotti) on the tava .
7. Make small holes on the spread rotti. Put little oil in every hole. Cover the tava with a lid.
8. Now put the tava on the stove and cook in medium flame for about 2 minutes.
9. When the rotti around the holes start to turn brown then turn the rotti on the other side & cook for 30 seconds. The rotti should turn brown on both sides once cooked.
10. Eat it hot with chutney pudi or pickles.
11. Put the tava under the tap and let it cool down. Repeat the same steps to make more rottis.