Akki Rotti is a unique speciality of Karnataka. It is in many ways very similar to Thalipeeth form Maharashtra.
I was wanting to post this one ever since I started with this blog. Akki Rotti is made so often at home, infact it is a very common dish at most homes in Kannada households. But I somehow never got around photographing it.
There are quite a few variations to the usual plain Akki Rotti. You could use a medley of grated vegetables, finely chopped spinach/fenugreek or methi leaves/dill leaves or even flat beans.
I particularly love the ones with Methi leaves. The taste of fresh methi leaves really stands out. We made Akki Rotti for breakfast this morning, & there was quite a bit dough remaining. I was in the mood to photograph too.
Here's how to go about it.
You Will Need:
- 1 cup rice flour ( a medium sized cup will yield about 4 rottis )
- 1/2 cup finely chopped methi/fenugreek leaves/Menthya Soppu
- 4 green chillies - chopped finely
- 1 tsp cumin seeds
- 2 tbsp grated coconut - fresh/frozen ( The more you add, the tastier it gets )
- Salt as per taste
In a large bowl,mix all ingredients except oil.
Add enough water to make a soft dough. The dough should be softer than a chapati dough but shouldn't be very watery. It should be form enough to make a medium sized ball out of it.
Take a meduim sized ball, Pat it into the greased tava. The thinner you pat, the crispier it gets. Pour a tsp of oil around the center & the edges.
Remove once done. Serve with pickle, chutney powder, butter or some yogurt. Enjoi ...