Rice is an inescapable part in South Indian cuisine. The people in the southern part of India consume rice in different forms throughout the day. Rice Rotti is one such popular dish made with rice.
Rice Rotti or Akki Rotti originated from Coorg, a part of Karnataka. It is usually consumed for breakfast or dinner and served with chutney or pork curry. There are so many methods to prepare this and each variant has a unique taste.
Usually, rice flour is mixed with water and cooked till it forms a thick dough. Then the dough is rolled into small rotti and roasted. On the other hand, the dough is prepared by adding vegetables and more. Few others prefer making the dough by mashing the boiled rice.
I tried it for the first time, at a small restaurant in Coorg during the summer last year. Those were plain the Akki Rottis and fluffy ones. After returning from there, I tried it in my own way. The recipe was a hit at my home and it became an all-time favourite for us.
- Rice Flour - 500 gm
- Grated Coconut - 150 gm
- Carrot - 01 No
- Shallots - 100 gm
- Scallions - 100 gm
- Ground Nut Powder - 50 gm
- Green Chillies - 06 Nos
- Coriander Leaves - Handful
- Curry Leaves - A Few
- Cumin Seeds - 01 tablespoon
- Salt - 01.5 tablespoon
- Vegetable Oil - As Required
- Hot Water - As Required
- Banana Leaf - 01 No
- Finely chop the shallots, scallions, coriander leaves, curry leaves & chillies and grate the coconut & carrot.
- Add rice flour to a large bowl along with other ingredients and mix it well.
- Add water little by little to the mix and knead it well until it becomes a soft dough. Divide the dough into lemon sized balls.
- Heat the roti pan and grease it with little oil.
- Grease the banana leaf with oil and start spreading the dough into a large flat disc using your fingers. Apply little oil on your fingers if the dough sticks.
- Carefully remove the rotti from the banana leaf and place it on the roti pan.
- Toast it on both the side and sprinkle little oil on it to avert dryness. Toast the rotti till brown spots appear on both the sides.
- Follow the same procedure, toast the rottis one by one and serve it hot with the mint chutney
Avoid using cold water for making the dough. It’s not suggested as it changes the taste of rotti. Start spreading the dough balls into rottis as soon as the mixing is done. Don’t let the dough dry, as it is difficult to spread the dry dough into a perfect roti.