Mixed Vegetable Akki Rotti, Step By Step

 

 

Hello!

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 for me. 

She had made them hot for me but I got stuck in finishing some chore . So when I eventually ate, it had turned cold, chewy and dry.  As a result, I had a hard 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 because of my prior experience and wondered how would I finish them again...... 

You can understand a newly wed’s plight…but.. but....God was kind  and I was lucky enough to eat it hot this time, and as you would have guessed  by now…I  had loved it!! Ever since then, these rottis are a regular in my kitchen and I eat them hot, served straight from the griddle.

Akki Roti is a popular dish in all Kannadiga homes. Akki means rice, so akki rotti means a rotti 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 this way.

 

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

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.