Akki rotti is a karnataka speciality. Akki means rice in kannada. Rice flour is used to make rottis.
- At first take water in a vessel and bring it to boiling stage.(using boiling water makes dough smooth to pat on and also makes rottis soft to eat).
- Meanwhile mix rice flour with chopped and grated veggies add salt. Carrot grate finely onion chooped into small pieces cilantro chopped finely green chille chopped finely. cahew as it is (optional) cumin Add boiling water, mix well using a spoon until dough comes together. Keep covered for 10 mins.(When covered steam from the hot water will make the dough moist) When dough is cool enough to handle with bare hands add 1-2 tbsp of oil and kneed well.
- Now the dough is ready to make rottis.(Dough should be of medium softness not too hard or too soft) U can pat it directly on tava/pan This is how we make using bandlee(round shaped pan) or can do this directly on tava/griddle. Take 1tsp of oil, smear around.
- Now take dough and spread around it. Keep this on medium heat, cover and after minute or so it will be ready to be taken out(no need to turn and cook on other side). If u want more crispy leave it of little longer. Once done rotti comes out easily from pan.
- To make another rotti, hold the pan upside down and run cold water all arround it, pan will be cool to make another rotti by this time(be careful while running water onto hot vessel, water will start sizziling as soon as it hits the pan).
- U can eat this with peanut chutney,pudina chutney or as it is,coconut chutney.