A wholesome breakfast item that’s found in most Kannadigas homes, akki roti can’t be more than different than the ordinary wheat flour roti. Made with rice flour is the primary ingredient, which is liberally flavoured with additions such as onions, carrots, dill leaves, coriander, cumin and often sesame seeds as well. However, you could add or substitute veggies of your choice. Keep in mind to finely chop or grate them so that they assimilate in the dough properly.
Working with rice flour can get tricky and getting the right consistency of the dough not an easy task. But it is a case of practice makes perfect, so keep at it. Your aim should be to get a soft but non-sticky dough. You can use hot water to help you bind the flour together. In case you don’t have any rice flour at home, you could also grind some cooked rice with a little water and add it to the dough.
Unlike other chapatis or rotis, akki rotis, traditionally, aren’t rolled but instead patted with bare hands. A banana leaf is used for this process, however, you can use a ziplock bag or parchment paper. After heating a good amount of oil over a griddle or tava place the sheet-like dough over it and fry until golden brown. You could substitute the oil with ghee or butter. You could also go full old school by patting the dough on the banana leaf and then placing it on the griddle along with leaf.
Tip: Serve hot with some spicy chutney and fliter kappi.
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