Akki Rotti (Riceflour roti)

This is my entry for Weekend Breakfast Blogging hosted by Nandita of Saffron Trail.

Akki rotti is a karnataka speciality. Akki means rice in kannada. Rice flour is used to make rottis. One can make so many different kinds of akki rottis. Most common one is rice flour mixed with coconut, cumin seeds and salt (called plain rotti). Other one is masala rotti made using carrot, onion, corriander leaves, chillies, cumin seeds. One can also add methi leaves, dill leaves. 

I follow my Mom’s method to make masala akki rotti.

Ingredients required

• Rice flour          2 cups (makes 4 rotis)
• Onions              1 small finely chopped
• Carrot               1 grated
• Cilantro leaves   handful chopped
• Green chilli        1 (can substitute with chilli powder)
• Cumin seeds      1 tsp
• Oil                     2Tbsp
• Salt                   to taste
• Water                1 cup or according to required consistancy

At first take water in a vessel and bring it to boiling stage.(using boiling water makes dough smooth to pat on and also makes rottis soft to eat)

Meanwhile mix rice flour with chopped and grated veggies add salt.

Add boiling water, mix well using a spoon until dough comes together. Keep covered for 10 mins.(When covered steam from the hot water will make the dough moist)

When dough is cool enough to handle with bare hands add 1-2 tbsp of oil and kneed well. Now the dough is ready to make rottis.(Dough should be of medium softness not too hard or too soft)

Here is how I usually make, using wax paper.

Take a sheet of wax paper put little oil and smear arround, take handful dough, make a ball and pat evenly. 

Now transfer onto hot tava and remove the paper.

Leave it for a minute, turn other side and leave for 30 sec or so. Now its ready to eat.

This is how we make using bandlee(round shaped pan) or can do this directly on tava/griddle.

Take 1tsp of oil, smear around. Now take dough and spread around it.

Keep this on medium heat, cover and after minute or so it will be ready to be taken out(no need to turn and cook on other side). If u want more crispy leave it of little longer. Once done rotti comes out easily from pan.

To make another rotti, hold the pan upside down and run cold water all arround it, pan will be cool to make another rotti by this time(be careful while running water onto hot vessel, water will start sizziling as soon as it hits the pan).

Akki rottis are served with coconut chutney, gojju or eggplant ennegai. I like to eat with tomato-onion gojju. This time I tried it with Indira’s Red Bellpepper chutney and it goes very well with this kind of rotti.

For more akki rotti recipes check out Aparna’s Bhakshnam and Latha’s Masala magic.  

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