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This is a known Tiffin variety of south Indians and the people of karnataka do really enjoy this as it is so filling and doesn't make you hungry for a long time, and I always felt that after eating this you feel like drinking water all the time just like when you eat dosa the same feeling happens and feel as if you are thirsty all the time. As if there is a sponge in your stomach absorbing all the water you are drinking.
well coming back to the recipe Akki Rotti is dish made out of Rice flour and Raagi Rotti is a dish made out of Raagi Flour,even you can try making these kind of Rottis with corn flour & fine semolina rawa.
AKKI ROTTI & RAAGI ROTTI
Ingredients:
- 1 cup Rice flour for Akki Rotti & 1 cup raagi flour for Raagi Rotti
- 1 or 2 green chillies (optional)
- salt to taste
- 2 to 3 sprigs of coriander leaves
- 1 sprig curry leaves
Basically that is all is required to make rottis but you can add lot of things to make it even more tastier and richer to eat.
- You can add finely chopped onions.
- you can grate carrots, cabbage to it
- with the plain above said ingredients you can add a cup of fresh coconut grated which is so tastier. You can add this grated coconut mixed with all the vegetables which i have just been telling about,
- You can also add a tbsp of cumin seeds, tbsp of channa dal with finely chopped curry & coriander leaves and finely chopped onions.
- You can also add roasted peanut powder with all the above said ingredients which is much more tastier.
- During the Avarekkai season pick out the very tender ones and mix it with the plain basic recipe and make rottis they are absolutely gorgeous to eat.
- You can also make these rottis with Methi or Fenugreek leaves
- You can use capsicum which is finely sliced with other ingredients
METHOD
Cut or grate or however or whatever you are using as variation for making the rotti requires go according to it.
- Take Akki or Rice flour or if you are making with Raagi flour the method is the same, In a bowl take the flour add all the ingredients finely chopped coriander & curry leaves & green chillies mix them together with warm water into a chapati dough consistency and then in a wok with you back of your fingers that is towards the nail side, with the help of water flatten them in the wok in a round shape.
- Pour oil on the border of the line and make a hole in the middle and pour little oil in it and cook it in a low flame for 10-15 minutes turn it around once it is cooked and cook for another few minutes and now it is ready to serve with any side gravy of your choice or with chutneys or powders(pudis) of ur choice.
- You can also use a plastic or the sheets you make poli or obattu with, to make these rottis then you do not need a wok, you can use a tawa. Take a small ball of it flatten it on a sheet into a round just like a poli make a hole in the middle and put it on the tawa and cook on both the sides.
- I use the covers of boost, horlicks etc for making polis which do not stick on to the tawa or u can also use plantain leaf to make them.
