I am posting yet another recipe very close to my heart which I learnt from my MIL. In fact the first time I visited S, my MIL had made these and I got stuck in something when she had already finished making these for me. So when I ate them, it was cold and dry and I had a real time finishing it. S was all praises for it and I was wondering, how could he like this!!!
After I got married, MIL made them again and I was genuinely tensed, how would I finish them again.. you can understand a newly wed’s plight…but..God was kind and I was lucky enough to eat it hot this time, and as you would guess correctly…I loved it. Ever since then, these rotis are a regular in my kitchen.
Akki Roti is a popular dish in all Kannadiga homes. Akki means rice, so akki roti means a roti made out of rice flour. I find this an extremely healthy breakfast/ lunch box/ evening snack item. One can introduce as many veggies, greens as one wants. This time when I made, I made these on S’s demand, as I had not made them in quite some time. It tastes absolutely divine when served hot, smeared with ghee or butter. My FIL loves eating like that.
Ingredients
2- 2 1/2 cups rice flour
5-6tbsp chopped cabbage
5-6tbsp grated carrots
5-6 green chilies finely chopped ( adjust as per taste)
8-10 French beans finely chopped
1 small onion chopped
3tbsp semolina (rava)
hot water for kneading
2tbsp curds
few curry leaves chopped
a small sprig of coriander chopped
salt to taste
1tsp cumin seeds
2- 2 1/2 cups rice flour
5-6tbsp chopped cabbage
5-6tbsp grated carrots
5-6 green chilies finely chopped ( adjust as per taste)
8-10 French beans finely chopped
1 small onion chopped
3tbsp semolina (rava)
hot water for kneading
2tbsp curds
few curry leaves chopped
a small sprig of coriander chopped
salt to taste
1tsp cumin seeds
Method
Mix all the ingredients together and a make a soft dough using hot water.
Take a Non-Stick pan and grease it will a spoon of oil.
With wet hands take an orange size ball of the dough and pat it thin with the help of water. Make hole/holes in the center and put oil and cook it first on high and then on low flame till they are crisp on one side. Flip and cook the other side using a little more oil.
They can also be patted on banana leaves and then transferred to the pan, but getting the leaves is not easy here, so I pat them directly on the Tava.
These taste good when cooked with a little excess oil but one can always avoid adding more.
Serve them hot with a dollop of butter/ghee.The semolina makes the roti more crispier, and the curds add a nice gentle sourness.
Note- When made for lunch box, make them a little soft and with proper oil, else it will become dry.
Preferably serve them only hot.
I am posting this as my entry to http://aathidhyam.blogspot.com/2009/08/rice-feast-aathidhyam.html
Sending this as my entry for Cooking for Kids- evening snacks hosted by Divya of Dil Se and is the brain child of Sharmi of Naivedyam.
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