Akki Rotti

Akki Rotti

Ready, set

Flatten dough

Spread dough

Cover and cook



Flipp

 

Ingredients:

• 2 cups rice flour
• 1 cup freshly grated coconut (or grated carrots)
• 1 cup finely chopped onions (or cooked avaraekai)
• 1 tbs cumin seeds (jeerigae)
• 1/4 cup finely chopped cilantro
• 4 finely chopped green chillies
• 1 tsp salt
• 1/4 cup oil
• 1 bowl/dish of cool water for dipping

Method:

Combine all ingredients in a large bowl. Slowly mix in 1 cup of water to form a soft dough. Add little more or less water as needed, cover and set aside.


Ready to eat

Place a small dish of water to dip your hands and a wooden cutting board to rest hot tava etc on the counter.
Divide the dough into 4 or 5 tennis ball shaped balls. Add 3 tbs of oil on a tava and place one rice ball on it. Using your palms and fingers, flatten the ball into 8 to 10" circle. Dip hand in a bowl of water and moisten  hand every now and then to avoid the dough sticking to your hand and fingers. Then place the tava on medium heat. Cover with lid and cook for 5 to 10 minutes. Remove the lid and slowly and carefully loosen the rice rotti from the tava with a flat spatula. At this time the bottom of the rice rotti should be slightly browned. Flip the rotti and cook further for 3 to 4 minutes on the uncooked side. Flip rotti again and fold in half. Turn off the heat and remove the rotti on to a plate to serve.
To make more rottis, the tava needs to be cool. The hot tava can be cooled every time by placing it under cold running water.

Cooking Tips:

Grated carrots, cooked lima beans are other options that can be used in this dish. Alternately it can be made solely with freshly grated coconut, onions can be omitted.

Serving Tips:

Serve hot with chetni or pickles and ghee on the side.