Spring Onion Akki Rotti:

 Akki Rotti is a traditional Breakfast item of Karnataka. Usually it is prepared either by adding chopped greens, grated veggies or only onion. Here I have added chopped spring onion greens as well as bulbs, which is mixed with rice flour to form a thick pliable dough to make super tasty gluten free flat bread. I have served it with coconut and onion chutney, which we traditionally prepare in a Mangalore house hold.

Ingredients:

Rice flour – 3 cups

Spring onion -1 bundle

Green chillies – 2

Salt

Fresh Coconut gratings – 2 table spoons

Water – to bind

Oil – to fry the rotti.

Method:

–  Wash and clean the spring onion and green chillies.

– Chop green chillies, spring onion greens and bulbs finely.

– Take one wide steel bowl and mix in rice flour, chopped green chillies, spring onions, coconut gratings, salt.

– Make a pliable dough by adding sufficient water.

–Keep it aside for 5 to 10 minutes to absorb all the seasoning as well as to soak.

– When you want to make rotti, take one piece of banana leaf or butter paper.

– Take a little rotti dough in your moist hand, and start patting in a circular motion by dipping your hand in a water in-between.

– Sprinkle one teaspoon of oil over this patted rotti and keep it ready.

– Heat iron griddle and cook oil sprinkled rotti by putting upside down on it.

– After 2 to 3 minutes, peel off banana leaf or butter paper.

–Sprinkle little oil over it and flip.

–Cook and serve hot with Onion and coconut chutney.

Note:

-Keep one bowl of water in a reachable distance to dip your hand in-between.

-While patting the rotti, dip your hand in a bowl of water which you have kept aside.

– wetting your hand will help to avoid the dough sticking to your fingers while patting.