Sabudana Rice Rotti:

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.

pic main

Ingredients:

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

Salt

Method:

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.

Ribbet collage 1

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.

Ribbet collage 2

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.

Note:

– 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.

 

 

 

 

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.

pic main

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.