Archive for April 20th, 2009

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


  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


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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