Monday, December 13, 2010

Akki Rotti (Karnataka Special)

  • 2 Cups Rice flour 
  • 1 Cup chopped Red onions
  • 2 tsp Cumin seeds
  • 2 tsp Green chili chopped
  • 3 tsp Coriander chopped
  • Salt to taste
  • 2 tbsp Oil
  • water, as required
  • 2 tbsp Roasted peanuts crushed
  • 2 tsp Grated carrot (optional)


  1. Combine all ingredients except water, in a medium bowl. Slowly stream in warm water and begin to mix dough.
  2. Everything should come together and if scooped to one end of the bowl, the dough should hold. That’s the consistency of the dough.
  3. Cover and let sit for at least 10 mins, so that the flavours can come together. The longer the dough sits, the better the taste of the rotti.   
  4. Oil a non-stick pan. These rottis need to be shaped by hand so don’t heat the pan. Place a small ball of the dough on the pan. Pat into thin rottis, wet fingers as you go so that the patting is easier. Drizzle ¼ tsp of oil on top and place the pan on the stove. 
  5. Cover and roast on medium heat. Covering helps cook both sides. When the upper side is done, uncover and roast for another minute or two, this makes the rotti crisp .
  6. When done, fold and serve hot with your favourite pickle, ghee and peanut chutney.

  1. To make the next rotti, cool the back of the pan under cold running water and you can immediately pat another rotti on the pan.
  2. And if you are using non stick pans, wait till pan cools rather running it under cold water, could make the pan bend.


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