Akki Rotti with Dill Leaves

This is the first recipe I am posting in my blog. I started with Akki Rotti because I love them. It is my favorite breakfast item.

Akki means Rice in English and Akki Rotti is Rice flour rotti. It is a popular breakfast item in Karnataka. It can either be made on a wax paper or using banale (thin shallow aluminium pan). Rotti cooked on banale yields crispy rotti and those made on wax paper yields softer ones. Here is how to make it.

Rice Flour – 2 cups
Green Chilli Paste – 1-2 tbsp (or as per your taste level)
Fresh grated coconut – 2-3 tbsp
Cumin Seeds – 1tsp
Dill Leaves washed and chopped finely – 1 cup
Onions, peeled and finely chopped-1 cup
Salt as required
Water for mixing the flour

Mix all the ingredients with water.
Batter Consistencey: Medium. One should be able to make balls out of the dough.
Divide the dough into equal number of balls.
Smear oil on the pan and place a dough ball on the pan and spread the dough with your hands. Spread one spoon of oil equally over the rotti to keep it soft while cooking.
Keep the pan on medium flame and cover cook the pan, till rotti is done. You can see the surface underneath rotti starts turning brown/brick red when rotti is done. It should not take more than 2-3 minutes to get cooked. Remove from the pan and serve.

Akki Rottis are served with badnekayi ennegai (stuffed bringal curry). I have made fried onion chutney which goes well with this rotti.

You can see the rotti making procedure on Ruchi website.
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