Akki rotti 2 (Masala rice flour flatbread)
Updated: Aug 16, 2020
So this is the second version of the famous Akki rotti.. This is a flavorful breakfast recipe that can be eaten as is (preferably with ghee or butter) without any accompaniments. Very commonly prepared in every Kannada kitchen, below is my version. The below recipe is in detail and is meant for the novice.
Cup measurement used – standard 1 cup = 240 ml
Yields 10-12 thin rottis
Rice flour 2 cups
Grated carrots ½ cup
Finely chopped onions 1.5 cups
Chopped green chilis 2
Chopped coriander leaves 2 tbsp
Water 1-1.25 cups
Cumin seeds 1 tbsp
Salt to taste
In a large mixing bowl, add all the ingredients except water and mix well. Now gradually add water, quarter cup at a time. After adding around 1 cup of water, you will get a tight dough. Now add a few extra tablespoons of water to get a smooth and pasty texture (the texture should resemble that of smooth mashed potatoes). Let it stand for 10 minutes.
Now, there are 2 ways you can prepare the rottis
Using parchment paper/banana leaf:
Take an A4 sized parchment paper (butter paper/baking paper) or plantain leaf (if you can get your hands on it) and brush it with a few drops of oil. Take out an ice cream scoop sized dough and pat it outwards with your fingers (all 4 fingers - not just the tips, but don’t use your palm) on the paper/leaf, trying to get it as circular as possible.
Hold down the paper/leaf with your other hand. Dip your fingers in a little oil if you feel that the dough is sticking to your hands (it will stick, don’t lose hope or patience if you are doing this for the first time). Make a small hole in the middle of the rotti. On a medium hot oiled tava, transfer the paper/leaf with rotti facing the tava surface.
Wait for 10 seconds and gently peel off the paper/leaf from the rotti.
Drizzle a few drops of oil and roast for 20-30 seconds. Now carefully flip and roast the other side too for 20 seconds. Once you see nice golden brown spots appearing, its done. Repeat the process with rest of the dough. Serve it hot with a dollop of butter or ghee or chutney pudi or coconut chutney.
Try this only if you have a pre-seasoned wok. Smear good amount of oil on the inner surface of the wok and add an orange sized dough in the middle of the wok. Now start patting the dough to spread it outwards all the way towards the edge of the wok.
Oil your fingers if you feel the dough is sticking to your fingers. Drizzle some oil on the wok and let it roast from all sides (you will have to maneuver the wok so the edges get cooked) on the flame till you see light golden color appearing.
Once done, turn off the flame and let it stand for 5 minutes. Now, using a sharp edged spatula, carefully separate the rotti from the wok and serve it hot with a dollop of butter or ghee or chutney pudi or coconut chutney.