Akki Roti

Crisp, savory rice-flour rotis mixed with grated carrot, herbs, coconut, and spices. Shaped by hand and cooked on a hot tawa with oil or ghee until golden.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large mixing bowl, add the rice flour, grated carrot, coriander leaves, curry leaves, green chillies, grated coconut, cumin seeds, sesame seeds (if using), and salt. Mix everything well with your hand so the vegetables and spices are evenly distributed.

Step 2

Pour in the warm water little by little while mixing. Do not add all the water at once. Mix until you get a soft, smooth dough that holds together. It should feel moist and pliable, not sticky or runny. If the dough is dry and cracks, add 1 to 2 tbsp more warm water.

Step 3

Cover the dough with a plate or damp cloth and let it rest for 10 minutes.

Step 4

Divide the dough into 10 equal portions.

Step 5

Heat a tawa over medium heat.

Step 6

Lightly grease a banana leaf, parchment paper, or thick plastic sheet with a few drops of oil. Place one dough ball in the centre. Wet your fingers with water and gently pat it into a thin circle about 6 to 7 inches wide. If it sticks, wet your fingers again.

Step 7

Make 3 to 4 small holes in the roti with your finger.

Step 8

Carefully lift and place the roti on the hot tawa.

Step 9

Drizzle about 1 tsp oil or ghee around the edges and into the holes.

Step 10

Cook for 3 to 4 minutes until the bottom is golden brown. Flip and cook the other side for 2 to 3 minutes.

Step 11

Repeat with the remaining dough and serve hot with coconut chutney, vegetable sagu, tomato chutney, butter, or curd.