Akki Roti
A savoury rice flour flatbread hand-patted directly onto the griddle with grated vegetables, cumin and coconut mixed into the dough.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 190 kcal
Equipment
- •Flat griddle (tawa)
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 5 g
- carbs
- 35 g
- fibre
- 2 g
- protein
- 3 g
- calories
- 190 kcal
Instructions
- 1
Put rice flour, onion, carrot, coconut, green chillies, cumin, coriander, and salt into a bowl. Mix them well.
- 2
Pour in warm water a little at a time. Knead it into a soft, flexible dough.
- 3
Shape the dough into equal balls. Cover them with a damp cloth so they do not dry out.
- 4
Oil a plastic sheet or banana leaf and place a dough ball on it. Flatten it into a thin circle using wet fingers.
- 5
Poke a small hole in the centre. Carefully flip the flatbread onto a hot, greased tawa (flat griddle).
- 6
Drizzle oil around the edges and into the centre hole. Cook on medium heat until the bottom turns golden.
- 7
Flip it over. Cook the other side until you see golden-brown spots.
- 8
Serve the hot roti with chutney or fresh curd (plain yoghurt).
Chef's tips
Wet your fingers often so the dough does not stick while flattening. The dough must be soft, as dry dough will crack easily.
Ingredient substitutions
- carrot → grated cabbage or spinach
Storage
Best eaten fresh; turns hard on standing.
Reheating
Warm briefly on a hot tawa with a few drops of oil.
Common mistakes to avoid
- •Using cold water instead of warm water, which makes the dough stiff and hard to flatten.
Serving suggestions
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