Hot hot akki rottis with fresh homemade butter… yummmmm…. What in it is not to like? Akki means rice and rotti means roti/bread. It is a flatbread or roti made of rice flour. Akki rottis can be enjoyed as breakfast, lunch or dinner. So many different things can be added or the ingredients varied a little to get various types of akki rottis, each to suit a different palate. Akki rottis are probably unique to Karnataka, and are very easily available in any darshini and sagars across Bangalore. Very easy and quick to make. Below is a recipe with cucumber or sautekai in it. Let’s go ahead and add a teaspoon of life into akki rottis…
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| Akki rotti |
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| Make balls from dough |
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| Flatten the dough on a butter paper |
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| Roll out the rotti using hand |
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| Rotti after rolling |
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| Place the rotti on the tava |
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| Flip the rotti after one side browns |
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| Cook on both sides |
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| Enjoy rotti with homemade butter or chutney |
Ingredients:
Akki hittu/ Rice flour – 1.5 cups
Cucumber – 1
Green chillies -1-2
Coriander leaves – a handful
Jeera/ Cumin seeds – 1 tsp
Oil – 2-3 tbsp
Salt
Warm water
Method:
Peel and grate the cucumber
Chop green chillies finely. You can slit them and remove the seeds and then chop if you find them very spicy.
Chop the coriander leaves finely.
Add the chillies and the coriander to the cucumber.
Add the rice flour and cumin seeds also to the cucumber.
Use warm water to knead it into a smooth dough.
Divide into balls.
Grease a paper or a plastic sheet. An A4 size or quarter of a single newspaper sheet should do. I avoid using newspaper as sometimes the print makes an impression on the rotti. Using a good quality butter paper is suggested.
Place the ball of dough on it and flatten it out as thinly as you can using your hands.
You can use a greased rolling pin if you find it difficult to flatten using your hands.
Heat a tava/griddle. Grease the tava.
Once the tava is hot, gently remove the rotti from the paper and place it on the tava. I gently overturn the paper in one hand and peel off the paper using the other hand.
Spoon oil onto the tava and cook until brown spots appear on both sides.
Enjoy when hot along with chutney, chutney pudi, pickle or butter.
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