Akki Rotti

I have been coming home just on weekends, and during the 2 days I stay at home, I try to prepare as much food as possible. This weekend, I prepared Akki Rotti which is my Husband’s favorite. I had mentioned that the camera we had earlier broke, but for the first time ever, when I was speaking at a conference in California, I won an Olympus Stylus 1050 SW. It is just an amazing camera. So, I am now able to take pictures as well. So, here comes the first food post after many months.

Akki Rotti

Ingredients:

  1. 2 cups Rice Flour
  2. 2 large onions finely chopped
  3. 6-8 green chillies finely chopped
  4. 1/4 cup fresh or frozen coconut
  5. 8-10 sprigs cilantro leaves finely chooped
  6. 1 tsp jeera
  7. salt to taste

Method:

Mix all the ingredients in a large bowl with water. The dough should be pillable, not too watery.

In a cold pan or tava, add 2 tsp oil. Now take a tennis size ball of the dough and place in the center of the tava.

With your palms, slowly start tapping the dough until it forms a thin circle around the tava.

You can add oil or water to your finger tips while doing this.

Once the rotti is thin and evenly spread, turn the gas on and place this Tava.

Let it cook in medium heat until all sides are done.

Reverse and cook for a minute or two.

Serve with Chutney or pickle.It tastes so good.

P.S: If you don’t eat onion, you can replace the same with grated Carrot or Cucumber also.

After you finish making one rotti, the tava or pan has to washed in cold water so that you make another one. If the pan is hot, the dough sticks and you can’t make a thin rotti.

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18 responses to this post.

  1. [...] Original post by Kalpavriksha Kamadenu [...]

    Reply

  2. Posted by bhamini on April 20, 2009 at 6:06 pm

    Hello meeraji,
    Thanks for this recipe, I remember my aaji making this roti. It looks very tasty. :)

    My Mom used to struggle making thin and crispy rotis and she used to bribe me to make those for my Brother.

    Reply

  3. Akki rotti – really a delicous

    Other variants are with capcicum, fresh fenugreek (menthya) leaves or just plain with plenty of fresh grated coconut.

    Akki rotti can also be patted into a kadai – giving an interesting bowl shaped rotti.

    Also try out with curds (yogurt) – my favourite :)

    ENJOY

    Interesting variations, Madhukar. Thanks for sharing.

    Reply

  4. Posted by Krishna on April 21, 2009 at 7:31 am

    This is an interesting dish, and you can make zillions if you start a chain tavva roti shops in the USA and Europe.

    Bestofluck

    Krishna

    No idea yet of opening a chain of restaurants, Krishna. As it is now, I am finding it tough to manage my home, cooking , working and all the traveling which it involves. But, I should say many have given me this suggestion.

    Reply

  5. Posted by Roopa on April 21, 2009 at 8:41 pm

    Namaskara meeraavare,
    Thanks for the receipe…

    Welcome, Roopa.

    Reply

  6. Posted by Rashmi on September 22, 2009 at 4:57 pm

    Back home, my mom used to pat the dough thin on a plantain leaf (bale yele) smeared with some oil and flip it on the tawa to release it. It turned out thin and yummy. Here in the US, I use parchment sheet with some oil/pam spray on it and do the same. This way you don’t have to turn the tawa on/off each time.

    Thanks for the recipes!

    Meera: Most welcome. Yes, plantain leaf is also used.

    Reply

  7. Posted by Shubha Sathish on February 9, 2010 at 7:16 pm

    Hi Meera,
    Akki rotti is the favorite of our older generation people.It is usually patted directly in a frying pan, which gives the shape of a cap.Also they used to have two frying pans,one big and the other small.So while one of the frying pan is being used,the other gets cooled,to pat the next rotti.Eventually each of the pans are used alternately.
    Back in Banglore,some people prefer to soak, the rice,drain it,and let it dry for a few days,before having it ground in flour mill.When this flour is used,the rotti comes out very soft.

    Reply

  8. Posted by Parthasarathy Gubbi on July 20, 2010 at 9:19 pm

    “Akki Rotti”!!, the very name is mouth-watering. The photo of “Akki Rotti” is simply tempting. The Comments are very informative and commentators have come out with various methods/combi-nations of preparing the AR. Akki Rotti can be prepared with combinations of cucumber+carrot+coconut mixed with, of course, jeera, hing (asafoetida), green chilli, coriander leaves, a few leaves of pudina. Have you ever tried AR with combination of :nicely chopped lady’s fingre, chillies, jeera”? If not, please, try. The most liked “Baandli Rotti” requires special skill to prepare(because the bowl shape is to be preserved when the AR is removed from the pan). This “BR” with Ghee or even with fresh butter is a heavenly-bliss to eat and enjoy. Hearty Thanks to Meera Madam and all the Dear commentators. Let us continue this with many more delicious old-time dishes.

    Reply

  9. hai meera,
    akki roti-mouth watering. thanks for the information given for preparing it. I will try the same.
    thank u.
    usha

    Reply

  10. hey meera,
    I do akki roti with mashed cooked rice , grated cucumber , onions ,green chilles,
    coriander leaves ,jeera, salt and add rice to flour form a dough . now u can roll it with roll pin like chapattis and cook it in tawa.

    Reply

  11. Posted by Asha on February 12, 2013 at 6:26 am

    Hi Meera,
    Thanks for sharing the recipe. The akki rotti looks sooo delicious. Ragi rottis can also be made using the same ingredients.

    Reply

  12. Posted by vag on February 18, 2013 at 5:35 am

    Meera,

    The recipe is good but dont you think it is time consuming everytime switch on and off to make seperate rottis.

    Savitha

    Reply

  13. Posted by Vani on September 20, 2013 at 2:30 am

    Hi Meera!
    Here is a tip from me to make rotis faster. I hope this helps to save a lot of time. Instead of washing tawa/ pan each time, a banana leaf can be used to spread dough or a thin aluminium foil wrapper (roll) is available in market (meant for packing chapathis/ rotis) could be used to spread roti. For this cut the wrapper foil to the required size, usually width length to make a square dimension – it would be the best one, add 1 tsp of oil onto the foil and spear to round shape of the required roti sized. To avoid oil and dough from sticking to hand, a used polythene cover can be used as a glove and spread dough to the possible thinness. Now this foil can be taken onto left hand and gently reverse the same onto the hot pan. By the time one is cooked another one can be made ready and continuously.
    I hope this method serves your purpose. Thank You,
    Vani Sreenath

    Reply

  14. Posted by parimala on February 24, 2014 at 2:54 pm

    Thanks for this recipe. I tried this recipe twice but it was very difficult for me to make thin. Now I got a tip to use foil wrapper.

    Reply

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