Tuesday, 24 June 2014

Rice Flour Rotti or Akki Rotti

You ask any kannadiga from Bangalore and Mysore their favourite, comforting, relaxed breakfast..the answer has to be akki roti...which simply means rice flour roti..It is made of mixing rice flour, salt, jeera  grated coconut, a tinge of sugar choice of veggies like onion, grated carrot, fenugreek leaves or dhill leaves or even with grated cucumber and so on..and also with grains.. the most popular one is avarekaalu or hyacinth beans..but the other popular ones are plain without any veggies or with onion and carrot, dhill leaves and most popular one is hyacinth beans in the season.

Rice Flour - 2 cups,
Hyacinth Beans - 11/2 cups cooked with little salt,
Green Chillies - 6-8 finely chopped,
Cumin Seeds - 2 teaspoons,
Sugar - 1/2 teaspoon,
Asafoetida  - a fat pinch,
Coriander chopped - 1 tablespoon,
Grated Coconut - 1 cup,
Water as required.

In a large bowl, mix all the ingredients except water and beans, once they are mixed well, add beans and mix.
Add water slowly to make a stiff dough.
Grease generously the aluminium thick kadai and spread the dough evenly to the shape of the kadai with your hands.
You can wet your hands while spreading.
Make sure the thickness of the roti should be of medium thick and evenly spread very important to get crispy rotis.
Make a hole in the middle of the rotti and pour a teaspoon of oil and cover and cook until nicely browned.
Care fully flip over without breaking the rotti and cook on other side as well and serve with butter  or ghee, chutney or any gravy.

Instead of hyacinth beans, you can use either chopped 3/4 cup chopped onion and 1 medium grated carrot or just chopped onions.
You can completely omit coconut or add less.
If you do not have kadai...you can spread as thin or medium thick rottis on a tawa  and cook on both sides.
To make it more healthy, you can add more veggies like grated ridge guord, chow chow fenugreek leaves and omit coconut and add very less oil.

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