Akki Rotti is my favorite. I think all those visitors who come here might have understood it by now. I (We) have various versions of akki rotti. This rotti was introduced to me by my mother-in-law. It tastes different err....something like nippattu.. I became a instant fan of this rotti and I am sure you will love it too..if you are a akki rotti fan. Here is my MIL's recipe for you all.....Akki Hittu (Rice Flour): 2 paavu (1 Paavu=approx 250g)
Hurk(g)adale (roasted split chickpeas without outer coat) : 1.5 hidi (hidi = fistful)
Grated fresh coconut : 5 tbsp
Red Chillies : 15 (you can use more to make it more hot)
Cumin : 1tsp
Onions : 2-4 (de-skinned and chopped into thin pieces)
Oil : as required
Gadgets : Akki rotti pan or a non stick tava; Non-sticky paper if you are using non-stick tava.
1.Grind to smooth paste Hurgadale(pottukadalai), grated fresh coconut, redchillies, salt and cumin using little water. Add this paste to Rice Flour. Reserve the water you have used to wash the grinder jar. Warm it.
2.Mix rice flour, paste and chopped onions with warm water to make a soft but stiff dough.
3.Grease akki rotti pan and take a big lemon sized rice flour dough and start patting it to make a circle.
4.Place the rotti pan on tava and cover the pan. You can see the pictures here. Keep turning the tava every 2 mins so that the whole rotti is evenly baked.
5.Reverse the rotti and roast it on the other side too. Remove and serve hot with tuppa/ghee.
If you are using non-stick tava :
Use a non-stick/one side laminated paper. Grease the paper with little oil.
Take a a big lemon sized rice flour and make a ball. Press down the ball and pat it to make a circle. You can grease your fingers with little oil if it sticks.
Transfer the paper with rotti to the hot tava with rotti side facing the tava.
Let the rotti with paper stand for 2 mins. Now slowly peel the paper from the top and make another rotti using the paper.