Akki Rotti
Rice flour flatbread with onion, dill, and carrot mixed into dough. Shimoga-style thicker and softer than the standard version.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Carrot — 100 g (chopped)
- onion — 100 g (chopped)
- Wheat Flour (Atta) — 250 g (ground)
- salt (optional) (whole)
- rice — 100 g (ground)
Tempering
- Coconut Oil — 2 tbsp (whole)
Method
- Brush a heavy tawa with a little of the Coconut Oil and set it on low flame to warm.
- In a wide bowl mix the rice, Wheat Flour, grated Carrot, finely chopped onion and salt.
- Add hot water a little at a time and knead into a soft, pliable dough that feels like a smooth paste, not stiff.
- Take a small ball of dough and pat it directly on the warm tawa into a thin 15 cm round with wet fingers, making 3-4 small holes.
- Drizzle Coconut Oil into the holes and around the edge, cover and cook 3 minutes until the base is speckled brown.
- Flip and cook the other side 90 seconds uncovered until crisp at the edges.
- Garnish with Coriander Leaves and serve hot off the tawa.
Common questions
- What is ಶಿಮೋಗಾ ಅಕ್ಕೀ ರೋಟೀ in English?
- ಶಿಮೋಗಾ ಅಕ್ಕೀ ರೋಟೀ is written Akki Rotti in English.
- How many calories in one plate of Akki Rotti?
- 311 kcal per plate.
- How much cooking time?
- 25 min — 15 min prep, 10 min cooking.