AKKI ROTI

 

Akki is Kannada word for rice. Hence,rice flour is the primary ingredient in this roti. Akki roti is an ubiquitous breakfast option in most of the households in Karnataka. Sabsige soppu- a particular variant of greens imparts an authentic taste to this dish. Since it was unavailable here,I substituted it with fennel powder. To make perfect rotis,your dough has to be in right consistency. 

 

If the dough is too tight,then the rotis will turn hard, if it loose,then the roti will disintegrate while cooking. With little practice,you can certainly master the technique of mixing the dough. There are two methods of cooking akki roti-  You can either flatten the dough on plastic/ parchment paper or banana leaf. Another  method  is flattening it directly on the tawa. I always find the latter method convenient. You can have it with any chutney of your choice.

 

 

 

 

 INGREDIENTS  :

RICE FLOUR-  1 1/2 CUPS

ONIONS-  2 NOS

CARROT- 1 NO MEDIUM SIZE

GREEN CHILLIES- 2 NOS

CURRY LEAVES- 2 SPRIGS

CORIANDER CHOPPED- 

FENNEL POWDER- 1/2 TSP

COCONUT GRATINGS- 1 1/2 TBSP

GINGER GRATINGS- 1 TSP

CUMIN SEEDS- 1 TSP

SALT TO TASTE

WATER AS REQUIRED FOR KNEADING

PROCEDURE :

1. In a wide bowl , take rice flour,chopped onions,chopped green chillies,ginger and coconut gratings,cumin seeds,fennel powder,salt,curry leaves copped,chopped coriander leaves and mix well with hands or ladle.

 

2. Add water little by little to the rice flour mixture and blend well.

 

3. You should be able to roll it like chapati dough. If the dough is not smooth enough,then add some water to it.

4.Now pinch out the dough and roll it into balls of equal size and keep it aside.

5. Take butter paper/ parchment paper/ plastic cover or banana leaf.  Flatten the dough on it. 

6. Brush oil on the tawa and heat it. Alternatively, you can also flatten it directly on the tawa.Now gently shift the flattened dough to the hot tawa. 

7. Drizzle oil on the surface and sides of the roti. Cook on medium heat. When  it is cooked on one side,flip it to the other side and cook until you can see brown spots on the surface.

8. Serve with a dollop of ghee or butter with any side dish of your choice.