Prep Time: 15 mins
Cooking Time: 15-20 mins
3 cups Rice Flour
1 large Onion, finely chopped
1 Carrot, finely grated
2-3 Green Chillies, finely chopped
¼ bunch Dill, finely chopped
¼ bunch Coriander Leaves, finely chopped
½ cup Grated Coconut (optional)
1 tbsp Channa Dal
½ tbsp Urad Dal
½ tbsp Mustard
½ tbsp Jeera/Cumin Seeds
1 tbsp Curry Leaves, chopped
2-3 tbsp Oil
Salt to taste
Take oil in kadai and add channa dal, urad dal, mustard and jeera.
Add chopped curry leaves, onion and green chillies when mustard stars spluttering.
Sauté them till onions turn transluscent.
To this add grated carrot and sauté it for a minute.
Pour 2 cups of hot water and add salt to it.
Now add rice flour, grated coconut, chopped dill, coriander leaves and mix well.
Keep mixing the mixture till dough comes together. Make sure that the dough is moist enough.
Turn off the gas and keep the dough to cool for about 5-10 minutes.
Using little water make large lemon sized balls.
Take butter paper or plastic sheet and apply little oil on the surface.
Keep the dough ball in the centre and press it flat using finger tips to ½ cm thickness. I usually cover the sheet with another plastic sheet or butter paper and press them using wide plate, where as my mother use plantain/banana leaves.
Heat the pan and carefully transfer the rotti.
Cook both the sides till they turn golden yellow by applying little oil or ghee if desired.
Serve hot with Coconut Chutney or Sambar or Badane/Eggplant Ennegai of your choice.
I served Akki Rotties with Coriander Chuteny. Here is the recipe.
Prep Time: 5 mins
Cooking Time: -
¾ cup Coconut, grated
1-2 Green Chillies
½ cup Coriander Leaves
½ marble sized Tamarind
¼ inch Ginger
Salt to taste
Grind all the ingredients to smooth paste using warm water.
Akki Rotti with Coriander Chutney