Akki rotti
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Rice-flour flatbread mixed with onion, dill, coconut and green chillies, patted out by hand on a griddle.
Region: Karnataka (Old Mysore and Malnad)Occasion: Breakfast and dinnerTime: 30 minServes: 3Vegan
Ingredients
- 2 cups rice flour
- 1 onion, finely chopped
- ½ cup grated coconut
- ¼ cup chopped dill (sabsige soppu)
- 2 tbsp chopped coriander
- 2 green chillies, finely chopped
- 1 tsp cumin seeds
- Salt to taste
- About 1 cup warm water
- Oil for cooking
Method
- Mix the rice flour with all the other ingredients except water and oil.
- Add warm water little by little and knead into a soft, non-sticky dough.
- Grease a cold tawa or a sheet of banana leaf. Place a ball of dough on it and pat it out thin with wet fingers.
- Make a few holes in the rotti and pour a few drops of oil into them.
- Cook on medium heat, covered, until the base is golden. Flip and cook the other side briefly.
- Serve hot with coconut chutney or a spicy chutney powder.
History
Akki means rice in Kannada. Rice-flour rottis have long been a homely staple in rice-growing parts of southern Karnataka.
Significance
Akki rotti is an everyday breakfast in many Karnataka homes. Each family adds its own greens or vegetables, such as dill, grated cucumber or carrot.