Recipe - Akki Roti: A Traditional South Indian Delight

Akki Roti is a popular and delicious South Indian dish from Karnataka. Akki Roti is a flexible meal made with rice flour and a combination of spices and veggies that may be eaten for breakfast, lunch, or dinner. In this post, we will look at how to make Akki Roti, including the cooking time and flavours, as well as the cultural importance of this classic food.

Cooking Preparation Time:

Cooking preparation time for Akki Roti is approximately 30-40 minutes, depending on your familiarity with the process.

Ingredients

2 cups rice flour
1/2 cup finely chopped onions
1/4 cup grated carrots
1/4 cup chopped coriander leaves
2-3 finely chopped green chilies (adjust to taste)
1 teaspoon cumin seeds
Salt to taste
Water (as needed)
Oil or ghee (clarified butter) for cooking

Method

- In a mixing bowl, combine the rice flour, chopped onions, grated carrots, chopped coriander leaves, green chilies, cumin seeds, and salt. Mix well.

- Gradually add water to the mixture and knead it into a soft and pliable dough. The amount of water required may vary, so add it gradually until the dough comes together.

- Divide the dough into small portions and shape them into balls.

- Take a ball of dough and place it on a greased or oiled surface.

- Flatten the dough ball with your hands or use a rolling pin to create a thin, round roti (flatbread). Ensure that the roti is evenly rolled without any cracks.

- Heat a tawa or griddle over medium heat and brush it with oil or ghee.

- Carefully transfer the rolled roti onto the heated tawa.

- Cook the roti on one side until it starts to turn golden brown, then flip it over and cook the other side.

- Apply some oil or ghee on both sides of the roti while cooking to make it crispy.

- Once both sides are cooked to your desired level of crispness, remove the roti from the tawa and repeat the process with the remaining dough portions.

- Serve hot Akki Roti with chutney, pickle, or yogurt.