Akki means rice and rice flour is used to make this rotti and is pretty famous in south india and is a made in every household and fondly eaten.
This can be made very crispy or thick or with medium thickness .Adding chopped onion and dill leaves chopped will give a unique flavour to it, which is what makes it stand out and favorite of many.
It can be had as a breakfast or as lunch or dinner. South indians love rice so much that it can be had at any time of the day . A typical coconut chutney can be had along with this .
Ingredients:
Rice flour- 2 cups
Onion chopped- 1-2 finely chopped
Jeera/cumin seeds- 2-3 tsp
Asaefoetida- 1 pinch
chopped green chilli- 2-3
chopped coriander- handful
Chopped dill leaves- 2 cups/ one full bunch
salt -as per taste.
Grated coconut- 1/2 cup.
water- hot or cold.
oil
Method:
Mix all the dry ingredients and then add water slowly and mix well. it should not be flowy nor it should be tight. it should have spreadable consistency.
Take a small portion in hand and take oil smeared tawa or round bottomed kadai iron one and spread as per the thickness you prefer.
Once it is spread evenly on tava .heat and allow to cook on one side. put the flame off and turn the rotti over and the other side will cook with the heat in the tava.
Wait till tava or kadai is cooled before you start your next rotti.
serve hot with ghee, coconut chutney. ideally. if not the usual tomato ketchup or any homemade gojju.
This can be made very crispy or thick or with medium thickness .Adding chopped onion and dill leaves chopped will give a unique flavour to it, which is what makes it stand out and favorite of many.
It can be had as a breakfast or as lunch or dinner. South indians love rice so much that it can be had at any time of the day . A typical coconut chutney can be had along with this .
Ingredients:
Rice flour- 2 cups
Onion chopped- 1-2 finely chopped
Jeera/cumin seeds- 2-3 tsp
Asaefoetida- 1 pinch
chopped green chilli- 2-3
chopped coriander- handful
Chopped dill leaves- 2 cups/ one full bunch
salt -as per taste.
Grated coconut- 1/2 cup.
water- hot or cold.
oil
Method:
Mix all the dry ingredients and then add water slowly and mix well. it should not be flowy nor it should be tight. it should have spreadable consistency.
Take a small portion in hand and take oil smeared tawa or round bottomed kadai iron one and spread as per the thickness you prefer.
Once it is spread evenly on tava .heat and allow to cook on one side. put the flame off and turn the rotti over and the other side will cook with the heat in the tava.
Wait till tava or kadai is cooled before you start your next rotti.
serve hot with ghee, coconut chutney. ideally. if not the usual tomato ketchup or any homemade gojju.
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