Akki rotti is an integral part of Karnataka cuisine. When we mix Soaked Sago/ Sabudana/ topiaco pearls in this dough, we get super soft mouthwatering fragrant flat bread. It is regular in our house hold and it usually stays fresh and soft for long hours and fulfills the need as a tiffin box option as well. I usually serve this sago rotti with peanut chutney and it is the most liked combination in our household.
Sabudana – 1 cup
Curd or buttermilk – 1 cup
Rice flour – 1 to 1 ½ cups
Green chilli -1 (chopped)
Coriander leaves – 2 table spoons (chopped)
Cumin – 1 tea spoon
–Wash Sabudana with water, drain and soak with curd.
–Keep it overnight or for 5 to 6 hours.
–The next morning, add required amount of rice flour, chopped chilli, coriander, salt, cumin and mix nicely to make pliable dough.
–If dough is very stiff, add little water and adjust the consistency.
–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 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 chutney.
– I usually prepare the dough, the previous night and keep the dough under refrigeration.
-In that case, I soak sago in the morning and prepare dough in the evening.
-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.
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