Akki Rotti
rice-flour flatbread patted straight onto the tawa with onion, dill and coconut
Allergens in Akki Rotti: none of the ten listed below.
Ingredients
Quantities for 3.
- 2 cups Rice Flourfine
- 1 large, very finely chopped Onion
- 1 small, grated Carrotoptional
- 1/4 cup, chopped Dillor coriander-leavesoptional
- 1/4 cup, freshly grated Coconut
- 3, finely chopped Green Chilli
- 12, torn Curry Leaves
- 1 tsp Cumin Seeds
- 1/4 cup, chopped Coriander Leavesoptional
- 1 tsp Salt
- about 1 1/4 cups, hot Water
- 4 tbsp Coconut Oilfor cooking, 1/2 tbsp per rotti
Cookware
stovetop, tawa
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Salt the chopped onion and let it sit 5 minutes. The water it releases goes into the dough and makes it easier to pat.
- Mix the dough only when you are ready to cook. Rice-flour dough goes slack and unworkable if it stands.
- Keep a small bowl of water beside the tawa for wetting your fingers while patting.
Method
- Combine the rice flour, onion, carrot, dill, coconut, green chilli, curry leaves, cumin and salt in a wide bowl and rub together with your fingers for a minute.
- Add hot water a little at a time, mixing to a soft dough just past the point of stickiness. Softer than a chapati dough.Too stiff and it will crack on the tawa; too wet and it will not lift.
- Smear 1/2 tbsp coconut oil over a cold tawa and place a lemon-sized ball of dough in the centre.
- With wet fingers, pat the dough outward into a thin 8-inch round with an even edge. Make 3 small holes in it with your finger.Patting on a cold tawa is the trick. On a hot one you will burn your fingertips before the round is even.
- Drizzle a few drops of oil into the holes, cover with a lid and set the tawa over medium heat.
- Cook covered 4 minutes until the surface loses its wet sheen and brown spots appear underneath.
- Uncover, loosen the edges with a spatula, flip and cook 2 minutes more until crisp and golden in patches.
- Slide off and repeat, letting the tawa cool for a minute under running water before patting the next one.A hot tawa cannot be patted on. Cooling between rottis is part of the rhythm.
Storage
Best straight off the tawa. Keeps 1 day at room temperature in a covered box; re-crisp on a dry tawa for 2 minutes a side.
Nutrition Good estimate
One serving of Akki Rotti (208 g) is about 607 calories, or 293 calories per 100 g.
Low protein: 8 g a serving, 5% of the calories
| Per serving208 g | Per 100 g | |
|---|---|---|
| Calories | 607 kcal | 293 kcal |
| Protein | 7.6 g | 4 g |
| Carbohydrate | 93.0 g | 45 g |
| of which sugars | 3.8 g | 2 g |
| Fibre | 4.8 g | 2 g |
| Fat | 22.2 g | 11 g |
| of which saturated | 17.4 g | 8 g |
| of which unsaturated | 2.8 g | 1 g |
Nearest database match used for curry leaves. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Karnataka recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.