Akki Roti
Ingredients
- 2.5 cups well cooked rice
- ½ cup fine rice powder
- 1 medium sized carrot; grated
- 1 bunch about 6-8 spring onion/green onions; white and light green parts finely chopped.
- 2-3 tablespoon finely chopped cilantro/coriander leaves
- 5-6 curry leaves finely chopped optional
- 1-2 Serrano pepper/Green Chilies; finely chopped.
- Salt to taste
- Water as required
- Oil as required
Instructions
Preparation
- Wash and peel carrot. Grate the carrot on the large hole of the grater.
- Wash and finely chop green onions, cilantro and curry leaves.
- Wash, remove the stem and finely chop Serrano pepper. If you want to make it less spicy remove the seeds from the pepper.
- Knead the rice into a fine paste sprinkling water as required. Add the rice powder and knead again to very smooth dough.
- Add the grated carrot, chopped green onions, cilantro, Serrano, curry leaves and salt to the dough. Mix well to combine.
- Grease two pieces of parchment paper.
Cooking
- Place a griddle on the stove top and heat at medium high heat. Grease with oil.
- Make a big lemon sized ball out of the rice dough and place it on a greased sheet of parchment paper. Cover it with a second greased piece of parchment paper.
- Gently flatten the ball into a thin disc either using your palm or using a rolling pin.
- Remove the top layer of parchment paper. Gently lift the akki roti along with the parchment paper at the bottom and place the parchment paper on the griddle with the roti side down. Gently lift the parchment paper off of the roti.
- Let the akki roti cook on both sides for about 2-3 minutes each.
- Repeat with rest of the dough.
- Serve hot with tomato chutney.
Notes
1. If the rice dough turns more liquid-y, add a little rice powder to get the dough to hold its shape.
2. Grease the parchment paper pieces occasionally to prevent sticking.
3. Save leftovers in an airtight container in the refrigerator. You can reheat the akki roti by reheating on the griddle.