Akki Rotti

Akki Rotti is a Karnataka special. Akki means rice, rice flour is used to make this rotti. Rotti can be prepared using ragi or Jowar flour too. There are so many varieties of akki rotti, different methods gives different tastes. Here is my simple procedure for akki rotti. This can prepared with just rice flour and salt, or can add masala like chopped onions, grated carrot, chopped cilantro/coriander leaves and even greens like methi leaves, dill leaves. For ragi rotti even grated beet root can be added.

Preparation time : 15 mins

Cooking time : 20 mins

Serves : 3

Yeilds : 9 rotti.

Ingredients:

Rice flour - 2.5 cups

Salt - to taste

Onions - 3/4 cup (finely chopped)

Carrot - 1 (grated)

Coriander leaves - 1/2 cup (finely chopped)

Green chilli - 10 (finely chopped or crushed)

Methi/dill leaves - 1 cup (finely chopped)

Oil - Few table spoons (for cooking rotti)

Water - 2.5 cups

Rotti can be prepared with just rice flour and salt, this will be plain rotti. We can play with masala ingredients. It can be added according to ones taste. Here I have given just few examples what to add, even avarekai (Lilva papdi) can also be added, but it should be cooked with salt before adding.

Method:

1. Mix rice flour,salt,onion,carrot,coriander/methi/dill leaves, green chilli in a mixing bowl.

2. Boil 2.5 cups of water.

3. Add boiling water to the rice flour mixture and mix with a spoon.

4. Let the mixture cool a bit and become warm enough to handle.

5. Knead the dough well when the mixture is warm enough.

6. Take a thick plastic paper (I use the atta bag ) or a parchment paper which is cut into a 8 inch        

     round or square.

7. Divide the dough into 9 parts and make balls.

8. Take the ball on a greased plastic paper.

9. Flatten it

10. Rotti can be pressed with hand or rolling pin.

 Smear oil to the rolling pin also or else it will be a mess. While pressing with hand also apply little oil over the hand. This needs little practice, as the dough is not pliable like chapathi it may break. Little practice is required here, after couple of rotti it will be easy job.

11. Transfer the pressed rotti onto a hot tawa. 

      The iron tawa works better than the nonstick one. 

12. When one side is cooked a bit flip it over. when another side is turning little brown flip it again and at                                            

       this time spread a spoon or oil over rotti, flip spread oil on this side. Cook till reddish brown.

13.  Serve hot with any chutney. 

This goes well with coconut chutney or red chilli chutney. Add dallop of ghee/butter over chutney.....hhhhhhmmmmmmm it will be so yummy. Same method can be used for ragi  rotti too just add ragi flour instead of rice flour. This is one of healthy filling breakfast. If u want to prepare just plain rotti, serve it with any gravy like stuffed brinjal, mixed vegetable. Try it out definitely u gonna fall in love with rotti.....SLUUURRRPPPPPP....