Akki Rotti with carrot and coconut:
- a traditional Karnataka dish
Those golden days of childhood, the memories never cease….
the carefree days, the joyous times spent eating mum’s freshly made, never ending array of traditional dishes….
no cooking bother nor washing up…
all that mattered was playtime with friends, the fun, the laughter….
not to mention the school work, the inevitable homework….
come sunday many hours spent in bed and many more day-dreaming…..
since, at the end of the day one could just eat and sleep…it was as if, all was part of a game….ah those carefree days..
One very special memory from those very special childhood days, is that of mum’s ‘akki rotti’. Perfect every time, I could never stop at 2 or even 3. I needed more! I could eat it all day if I could. Loved it so much:-)
This flat bread made with rice flour enriched with vegetables such as carrot, onion can really be addictive! Really easy to make. Get it as thin as you possibly can and just enjoy the crunchy yet soft ‘akki rotti’. Have it for breakfast or as a snack, or even as part of a meal.
My kids love this now!
rice flour – 3 cups
grated coconut – 3/4 cup
carrots – 2 shredded (medium to large)
cumin seeds – 1 tsp
green chili – 1 finely chopped (you can use 2-3 if you like it spicy)
asafoetida – 1 good pinch (avoid asafoetida if on a gluten-free diet)
salt to taste
onion – 1 – 2 (optional)
- rice flour - 3 cups
- grated coconut - ¾ cup
- carrots - 2 shredded (medium to large)
- cumin seeds - 1 tsp
- green chili - 1 finely chopped (you can use 2-3 if you like it spicy)
- asafoetida - 1 good pinch (avoid asafoetida if on a gluten-free diet)
- salt to taste
- water to prepare the dough
- in a wide bowl mix the rice flour, salt, shredded carrot, grated coconut, cumin seeds, chopped green chili and asafoetida
- taking small portions of the mixture at a time (eg. ¼) adding small amounts of lukewarm water at a time make a medium dough
- heat a skillet. spread a tsp of oil on the skillet and wipe it over the skillet using a kitchen paper towel. the oil should not be visible but should have formed a thin layer on the skillet
- now, place a sheet of aluminum foil on the kitchen work surface and grease it with some oil.
- take a large lemon sized portion of the dough, smooth-en it making it round by rolling between your palms
- place this over the foil. using your forefingers flatten it and spread it outwards at the same time making it as thin as you can make it without tearing
- with your finger tip make a small hole at the center
- now lower the heat on the skillet, invert the foil with the flattened dough over it
- while gradually lifting the foil at one edge, at the same time pushing down the dough onto the skillet transfer the dough fully
- lift and remove the foil. cook at medium heat. spread oil along the entire edge. drizzle few more drops over it and at the central hole
- cover this with a lid. cook for 3-4 minutes during which time the edges will turn crispy and the under-side will develop brown specs
- transfer to a paper towel or serving plate
- repeat the same with the rest of the dough - mixing a small portion with water, patting it to spread on the foil and cooked on skillet
- serve with mango thokku (spicy mango relish), tastes best with this or any chutney of your choice/pickle or eat this carrot coconut akki rotti just as is!
another method to make these rottis would be to place the ball of dough on the skillet and by pressing it down and out you can spread it and cook. i would suggest you try this only if experienced
you can also use grease proof paper to pat the rotti out. make sure you grease it every time you make a rotti
if you mix all the flour with water at once to make the dough, it tends to release water and the result will not be as good. so mix small portions of dough at a time