Masala Akki Roti

Vinay was craving for Akki roti, so we.. ok, I confess.. it was just him... he decided to make the roti's so we could enjoy them. This is one of Karnataka's staples. My personal take on it is that when dosa met chappati came the akki roti. It's like a hybrid of both. Akki roti dough is close to a chapatti sort of dough and is made by flattening the dough with your fingers but is not made from wheat.. instead like a dosa the dough base is rice. Akki roti comes in two varieties.. this is as much as my knowledge of these goes. One variety being the plain Akki roti made only of plain rice flour while the second version called the masala akki roti is the more dressed up version of the akki roti, pepped up with herbs and masala so it can be eaten as is without any accompaniments. 


I prefer the Masala akki roti any day to the plain version for various obvious reason. Easier to make one dish and enjoy it on its own than trying to make a dish and then trying to work out the accompaniments to go with it. I wonder .. Can food really make us feel nostalgic? I guess it can... Fond memories of eating these in Bangalore's tiffin centers. Can't wait for Vinay to finish the cooking so we can enjoy hot, soft & slightly crispy masala loaded akki roti!! We hope you guys enjoy the recipe.. 

Ingredients:
1 cup, rice flour
1 medium onion, chopped finely
2 green chilies, chopped finely
1 teaspoon sesame seed
2 teaspoon cumin seeds
3 tablespoons coconut, grated
1/2 cup coriander leaves, chopped finely
1/4 cup dill leaves, chopped finely
Water as required
Oil as required
Salt to taste

Method:

  1. Make the dough : Bind all the ingredients together in a bowl and add hot water in small quantities till you can make a dough that is slightly wet and sticky and not too hard.
  2. Flatten the dough: Heat the griddle and divide the dough into 4 parts. Lay a baking sheet flat. On the center of the baking paper, place one part of the dough and start flattening it with your hands, till the dough flattens evenly and forms a circular shape about 10 cm in diameter. 
  3. Cook the Roti: Grease the hot griddle. Now lift the baking paper and flip it over the griddle. Peel off the paper. Your roti will now be on the griddle. Make a small hole in the center of the roti with the back end of a spoon or ladle. Pour a few drops of oil, around the roti and into the hole made. Let the roti cook for about 1 minute and then flip, cook it again till is slightly starts getting brown spots on both sides. You masala akki roti is now done and ready to served.
  4. Enjoy the roti as is or with some coconut chutney. In our case, we had it with some raw mango chutney. 

Notes:
  1. The dough for akki roti will be almost like the chapatti dough but will be more sticky and wet so you can pat it and flatten it easily. No rolling pins required.
  2. We find that rotating the baking paper clockwise as you flatten the dough helps flatten it easier. 
  3. While flattening the dough, it also helps to grease your hands with oil or wet your hands with some cold water to prevent the sticky dough from sticking to your fingers.



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