Masala Akki Roti

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Akki Roti is very traditional to Karnataka cuisine. Akki in Kannada means rice. Simple akki roti is made of rice flour, water and salt. Masala akki roti has more added to it. It's commonly savored for breakfast and goes well with eerulli gojju/ onion chutney. Since it is made of rice flour, it's very filling and goes perfect for breakfast. It's not really easy to spread it directly on pan considering it being sticky. So I use cling wrap to spread the dough on to and then transfer to the skillet. It comes out perfectly well.

Here's what we need:

2 cups rice flour
3/4 cup water
1 large onion, finely chopped
1 carrot, grated
1/2 cup freshly grated coconut
A sprig of curry leaves
1-2 green chillies, finely chopped
1 tsp Jeera
Finely chopped coriander leaves
1 tbsp oil
Salt to taste


Heat the water till it's just warm. This helps in better mixing of the rice flour. Mix all the above ingredients except oil and make a soft dough. Now stretch a plastic cling wrap (food grade) across the working surface. About 30 cm x 30 cm should be sufficient. Seal the far corners using a cello tape. Divide the dough to balls bigger than lemon, but smaller than lime. Spread some oil on your hand and pat the dough evenly on all sides. Heat a non-stick pan. Using both your hands, gently remove the akki roti from one hand balancing it on the other. Place it on the non-stick pan. Allow it to cook partially on one side. Turn it over allowing the other side to cook. Spread some oil and flip over again so that it turns crisp on the edges. Remove and serve with onion chutney.

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