Akki Rotis are simple and delicious rotis made using rice flour ( akki meaning rice in Kannada ), very popular dish in Karnataka and they make many varieties, plain ones and then so many versions using different vegetables. The first few times that I made them, I usually make a dough just like we make it for rotis, later I learnt that it should be slightly wet dough, this gives you much softer and delicious rotis. I adapted the recipe from here, and I have added finely chopped cabbage to the dough. The rotis came out too good and we loved it with peanut chutney..
Need To Have
- Rice Flour - 2 cups
- Chopped Cabbage - 2 cups
- Onion - 1 medium, chopped
- Grated Coconut - 1/4 cup
- Chopped Coriander - 1/4 cup
- Grated Ginger - 1 teaspoon
- Green chilly - 1 chopped
- Turmeric Powder - 1/4 teaspoon
- Jeera/Cumin Seeds - 1 teaspoon
- Salt - 1 teaspoon
Original recipe here
Take the rice flour, salt, turmeric powder and cumin seeds and mix them well. Take the chopped onion, cabbage, coconut, green chilly, ginger and coriander leaves and mix them well.
Add the cabbage mixture to the rice flour and adding about a cup of water make a dough ( it should be slightly wet ). Take a parchment paper, grease it lightly with oil, then take a ball of the dough and pat it on it and make a hole in the center.
Heat a pan, grease it, now take the roti with the parchment paper, place it on the pan ( as shown in the picture ), leave it for a few seconds, then peel the paper carefully. Drizzle some oil around and in the hole, cover and cook it on medium heat till the bottom is cooked and you see small brown spots, then flip and cook on the other side ( need not cover ), remove and serve.
I have used store bought rice flour.
We can use grated carrot, chopped spinach, dill leaves or avarekalu, in fact one of my friends said that she makes them even with eggplants.
I saw a youtube video, where the batter was more watery, she scoops the batter with her hands on the pan, spreads it with her hands and cooks it, I have tried that way too, the roti comes out more softer.
I prefer using the parchment paper for making these rotis, but you can directly pat it on the tava, we use two pans, pat the roti on the first one, cook it, then use the second pan to cook the roti. In the meantime, we cool the first time by showing the bottom side of the pan under running water, then pat the roti on it and cook while cooling the second pan.