Being born and brought up in Mysore, I love distinct Mysore cuisine.
Some are very integral food of Mysore Cuisine, one of them is akki rotti or simply rice flour rottis.
It is eaten as breakfast, with chutney and home made fresh ghee.
Yum Yum..cant resist. To finish with hot cup of filter coffee....aaahhh nostalgic.
Waking up for these are a bliss.
Making this rottis are very simple, the base dough is of fine rice flour, cumin seeds asafoetida, generous amount of grated fresh coconut, finely chopped green chillies, chopped coriander leaves,salt and a dash of sugar. That's it.
Now you can add veggies of your choice like onion, grated carrot, cucumber, radish, potato, chow chow and so on....you can also add leafy green veggies like dill leaves(sabbisige soppu), like I am doing today or Fenugreek leaves(menthya soppu).
You can add any one of these veggies or combination of veggies, to make it healthy.
It is one of the best breakfast recipes, good for a weekday and lunch boxes and weekend relaxing brunch.
You can add more veggies and skip coconut, spread on a non stick pan with couple of drops of oil and spread and cook, to make a healthier version.
Today I am making rottis on a flat non stick pan, but you make it on a aluminium kadai which is more yumm, but requires a little more oil, for that you can refer here.
Also for Hyacinth Bean(avarekaalu/Mochakottai) Akki Rotti refer here.
Ingredients:
Rice Flour - 2 cups,
Cumin Seeds/Jeera - 2 teaspoon,
Asafoetida - 1/4 teaspoon,
Salt,
Sugar -1 teaspoon,
Green Chillies - 6-7 finely chopped,
Fresh Grated Coconut - 1/2 cup(optional),
Dill Leaves - 1 cup cleaned, washed and finely chopped,
Water as required,
Oil to cook.
Method:
Except oil and water mix rest of the dry ingredients well.
Slowly add water(normal tap water), and make a medium thick dough, easy to make balls and spread like rottis.
But take care if is loose dough, you will not be able to spread it, and will not be crisp, when you cook.
Spread few drops of oil on a non stick pan and wipe it well on the pan.
Now take a tennis ball size dough in your hand, spread on the pan, slowly pressing and working on it to spread a even size rotti.
It is should be neither too thin or thick, it should be medium thick and evenly spread to cook evenly and crisp equally.
Put it on medium flame and cover and cook, once it turns crisp and brown on the bottom side, flip it and cook in low flame for few more minutes.
Remove from heat and serve hot with coconut chutney and fresh ghee or butter.
Note:
If you find the dough is very stiff, while spreading, then wet your hands with water and work on it.
Green Chillies is according to your taste and spice you prefer, you can also completely skip, if you want to.
Some are very integral food of Mysore Cuisine, one of them is akki rotti or simply rice flour rottis.
It is eaten as breakfast, with chutney and home made fresh ghee.
Yum Yum..cant resist. To finish with hot cup of filter coffee....aaahhh nostalgic.
Waking up for these are a bliss.
Making this rottis are very simple, the base dough is of fine rice flour, cumin seeds asafoetida, generous amount of grated fresh coconut, finely chopped green chillies, chopped coriander leaves,salt and a dash of sugar. That's it.
Now you can add veggies of your choice like onion, grated carrot, cucumber, radish, potato, chow chow and so on....you can also add leafy green veggies like dill leaves(sabbisige soppu), like I am doing today or Fenugreek leaves(menthya soppu).
You can add any one of these veggies or combination of veggies, to make it healthy.
It is one of the best breakfast recipes, good for a weekday and lunch boxes and weekend relaxing brunch.
You can add more veggies and skip coconut, spread on a non stick pan with couple of drops of oil and spread and cook, to make a healthier version.
Today I am making rottis on a flat non stick pan, but you make it on a aluminium kadai which is more yumm, but requires a little more oil, for that you can refer here.
Also for Hyacinth Bean(avarekaalu/Mochakottai) Akki Rotti refer here.
Ingredients:
Rice Flour - 2 cups,
Cumin Seeds/Jeera - 2 teaspoon,
Asafoetida - 1/4 teaspoon,
Salt,
Sugar -1 teaspoon,
Green Chillies - 6-7 finely chopped,
Fresh Grated Coconut - 1/2 cup(optional),
Dill Leaves - 1 cup cleaned, washed and finely chopped,
Water as required,
Oil to cook.
Method:
Except oil and water mix rest of the dry ingredients well.
Slowly add water(normal tap water), and make a medium thick dough, easy to make balls and spread like rottis.
But take care if is loose dough, you will not be able to spread it, and will not be crisp, when you cook.
Spread few drops of oil on a non stick pan and wipe it well on the pan.
Now take a tennis ball size dough in your hand, spread on the pan, slowly pressing and working on it to spread a even size rotti.
It is should be neither too thin or thick, it should be medium thick and evenly spread to cook evenly and crisp equally.
Put it on medium flame and cover and cook, once it turns crisp and brown on the bottom side, flip it and cook in low flame for few more minutes.
Remove from heat and serve hot with coconut chutney and fresh ghee or butter.
Note:
If you find the dough is very stiff, while spreading, then wet your hands with water and work on it.
Green Chillies is according to your taste and spice you prefer, you can also completely skip, if you want to.
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