These are some simple and delicious rotis / chapattis (flat bread) made out of rice flour. It is a popular Karnataka special breakfast, relished with chutney, pickles or any side dish. They are very wholesome and can be had as it is or as a snack.
To make them more appetizing, onion, ginger, green chilies, grated fresh coconut, coriander leaves and other dry spices are added. I gave a slight twist to the original recipe by adding some kasoori methi (dry fenugreek leaves) and fried onions. So check for a step by step method with pictures to prepare it.
- 2 cups rice flour
- salt to taste
- pinch of turmeric powder
- 1 tsp. oil
- 1 onion, finely chopped
- 1 tsp. cumin seeds
- 1 tsp. ginger, grated
- 1-2 green chilies, chopped
- 1 tsp. kasoori methi (dry fenugreek leaves)
- handful of coriander leaves, chopped
- 2 tbsp. fried onion, crushed
- 1/2 cup fresh grated coconut
- oil to shallow fry
In a bowl mix together all the ingredients (except oil to shallow fry). Add hot water and mix it with a spoon. Then knead into a dough with your hand and keep aside for 10-15 minutes.
Divide the dough into 5 equal portions. Take one portion and spread directly on a greased tawa / griddle with the help of your fingers.
Keep a bowl of water alongside for wetting your fingers in it in order to spread it evenly and as thinly as possible into a round circle.
Make few holes in it and fry on a medium flame by drizzling oil in the holes and around the edges.
Fry on one side before flipping it over to fry on the other side. You need to keep two griddles to make similar rotis with the rest of the dough.
Or you can simply place the back side of the tawa under running water for a few seconds till it has cooled down. Then grease it and make similar rotis. Serve with coconut chutney, pickle or any side dish.
In a bowl, take all the ingredients.
Knead into a dough with the help of some hot water.
Divide into 5 equal portions.
fingers. Make few holes all over and drizzle on them and around the edges.
Fry the akki roti on a medium flame on both sides till light golden in colour.
Serve them hot with coconut chutney, pickles or any side dish.