These tasty treats nourishes the body and can be enjoyed as a snack or morning tiffin. Best if only 1 or 2 rotti are consumed at a time and when consumed, enjoyed at the end of a meal.
Akki Rotti
Preparation – 30 minutes
Makes 4 – 5 rotti
All spoon measurements are heaped unless otherwise stated.
Ingredients
1 cup/150g white rice flour
¼ cup/20g dried shredded coconut
⅛ flat tsp turmeric powder
⅛ flat tsp asafoetida powder
½ tsp cumin seeds
½ heaped tsp fine rock salt
10 fresh curry leaves
½ cup/55g carrot, finely grated
1 heaped tsp ginger, finely grated
¼ cup coriander leaves, finely chopped
¾ cup/185ml water
4 tsp/20ml coconut/peanut oil (for cooking the rotti)
Rotti dough
1. Combine rice flour, coconut, turmeric, asafoetida powder, cumin and salt in a bowl.
2. Add carrot, ginger, coriander and curry leaves, mix well.
3. Add water.
4. Using the right hand, mix until well combined. The dough will be soft and wet.
Cook
5. Brush a thin layer of oil onto a skillet or nonstick pan (tava).
6. Scoop a small handful of the dough in the center of the pan – approximately 70g or ⅓ cup.
7. Dip your hand into a bowl of water, as needed, to prevent sticking (don’t be shy with the water) and work from the center out, use a patting and spreading technique to spread the batter into a very thin circle – approximately 2mm thick and 8½ – inch diameter. Continue to dip and spread – you will do this 3 – 4 times. There will be a few holes – these help the rotti to absorb oil and cook quickly.
8. Cook over high heat. Drizzle 1 tsp oil over the rotti.
9. Cover and cook, undisturbed, until brown and crispy at the edges, approximately 2 – 2½.
10. Uncover and cook 2½ minutes more – time varies depending on the skillet.
11. Place finished rotti in oven to keep warm, while the remaining rotti are shaped and cooked.
12. Between each rotti, run cold water on the underside of skillet to cool.
Helpful tip
To speed up the cooking process, have two skillets on the go, while one is cooking, you can start to shape and spread another rotti on the extra skillet.
Serve
Once – twice a week, at the midday meal, in all seasons, with chutney, palya, pickle, sambar or tovve.
1. ROTTI DOUGH: Measure ingredients
2. In a bowl, add rice flour
3. Coconut
4. Turmeric
5. Add asafoetida and cumin
6. Add salt
7. Stir to combine
8. Add grated carrot
9. Ginger
10. Coriander
11. And chopped curry leaves
12. Mix well
13. Add water
14. Using right hand to combine
15. Dough will be soft and wet
16. COOK: Brush thin layer of oil on skillet
17. Scoop handful of dough in centre of skillet
18. Dip your hand in water, and work from the centre out
19. Patting and spreading
20. Spread the batter into a very thin circle
21. Approx 2mm thick and 8 1/2-inch diameter
22. There will be a few holes – these will help the rotti to absorb oil and cook quickly
23. Cook over med-high heat. Drizzle 1 tsp oil over rotti
24. Cover, and cook undisturbed
25. For 2-2 1/2 mins, until edges are crispy
26. Uncover, and cook 2 1/2 mins more
27. Remove rotti from skillet
28. Place finished rotti in warm oven, while remaining rotti are shaped and cooked
29. Serve with chutney, palya, pickle, sambar or tovve
30. HELPFUL TIP: Between each rotti, run cold water on the underside of skillet to cool.