Akki rotti is a favorite with young and old alike in my family. My mother in law likes her rotti soft. My daughter in law loves her rotti crisp and crunchy. That is the magic rotti can play, same dough different texture. is it really possible? Yes. by adjusting the mix and cooking type rotti can be altered as per choice. Very addictive breakfast dish akki rotti is very easy to make. Nutrition value can also be altered by adding greens, veggies and lentil flour, spices and herbs. what more can you ask for? Doesn't the akki rotti with peanut chutney look very appetizing?
Why wait? get started with your akki rotti now.
- Ease - very easy
- Preparation time - 15 minutes
- Cooking time - 5 -7 minutes for each rotti
- Serving/quantity - 6 rottis
- Rice flour - 250 gms
- Onions - 5 medium sized
- Green chillies - 3-4
- Coriander - 6 sprigs
- Salt to taste
- Oil - to drizzle on the rottis
- Grated coconut - 1/2 cup (optional)
- Finely chop onions, coriander and chillies (I use V slicer for onions/food processor if I wish to chop every thing together)
- Place rice flour, chopped veggies, salt and coconut in a bowl and give a nice mix
- Adding water little by little prepare a firm dough and keep aside for 5 minutes. divide the dough into 6 parts.
- Grease a thick bottomed wok and take 1 part of the dough and pat the dough inside the wok to a thin layer
- Cook on medium flame , drizzle oil/ghee, cook covered.
- Remove the lid after 2 minutes and check for cooking - golden crust
- Rotate the wok for uniform roasting of the crust.
- Remove from fire and serve hot
- Repeat the process for rest of the dough
- Cool the wok every time using running tap water OR use two woks alternately.
- Serve rotti with chutney/ chutney pudi/ molaghai podi/pickle/ghee/butter/curd - choice is yours. (I served, today, with peanut chutney and curd)
- Dil. spinach, fenugreek may be added to this rotti to enhance taste and nutrition
- Red rice flour/brown rice flour may be added to increase fibre content and nutrition
- To make rottis soft prepare a softer dough
- To get crunchy rotti, cook with extra oil, ghee