Name: Akki Roti recipe by Nandini Mithun at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: Rice flour 2 cups; Onion finely chopped 2; Green chilly finely chopped 3; Cumin seeds 1/2 tsp; Asafoetida 1/2 tsp; Coriander leaf and curry leaf finely chopped; Fresh grated coconut 1/4 cup; Dhil leaf/ sabsige soppu 1 bunch finely chopped (optional); Chana dhal 3 tsp soaked for 20mins (optional); oil - 2 teaspoon; salt as per taste; Water as required

ABOUT Akki Roti RECIPE

The famous akki roti from karnataka with a dollop of ghee, is a must have if one visits authentic karnataka restaurant or a friend

Ingredients Serving: 2

Rice flour 2 cups
Onion finely chopped 2
Green chilly finely chopped 3
Cumin seeds 1/2 tsp
Asafoetida 1/2 tsp
Coriander leaf and curry leaf finely chopped
Fresh grated coconut 1/4 cup
Dhil leaf/ sabsige soppu 1 bunch finely chopped (optional)
Chana dhal 3 tsp soaked for 20mins (optional)
oil - 2 teaspoon
salt as per taste
Water as required

Instructions

In a wide pan or vessel add rice flour, except oil and water add rest of the ingredients and mix.
Now add the water, little by little and knead everything.
Make sure the dough is not too watery.
Heat a tava, now take a banana leaf or butter paper or ziploc cover, wash wipe and grease it with little oil.
Take a medium size lemon size ball from the dough and pat on the greased banana leaf/ butter paper/ ziploc cover and spread it with you hand, make a small hole in the centre.
Slowly put this on the hot tava, and remove the banana leaf/ butter paper/ ziploc cover and apply oil around, close and cook one side for 2 mins.
Now slowly turn and flip, cook until done or golden brown.
Serve your hot yummy akki roti with chutney, or simply with a dollop of ghee or butter.
One can directly pat the roti on to the tava, in this case we need to keep a small bowl of water to immerse hand in between, so as to avoid the burning of hand.

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