Masala akki rotti/ Mango ginger flavored rice rotti

Happy Makara Sankranti to everyone!

Akki rotti/ masala akki rotti, a famous Karnataka breakfast dish. This spicy & flavorful flat bread is made with rice flour with added goodness of vegetables, greens and basic spices found in every Indian kitchen. This roti is not only delicious, but also nutritious which is rich in carbohydrates and loaded with goodness of all the spices, herbs and vegetables. So it is best way to start one’s day with which supplies energy required for all the daily activities. In fact, there is no hard core rule here what to use and what not. Rice flour is mandatory, but you can use vegetables & spices of your choice.

I used mango ginger and vitamin leaves (chakramuni soppu) along with onions, curry leaves. The mango ginger flavour goes so good in this rotti.

Now let us see my version of the akki rotti recipe.

Preparation time: 30-40 minutes

Cooking time: 30 minutes

Serves – 12 rottis

Ingredients:

Rice flour (fine) – 2 cups

Salt – ¾ - 1 tsp

Turmeric powder – ¼ tsp

Cumin seeds – 1 tsp

Chilli powder – ½ tsp (optional)

Onions – 1 medium (Finely chopped)

Carrot – 1 (grated)

Curry leaves – 2 sprigs, finely chopped

Mango ginger – 2 inch, grated

Vitamin leaves/ chakramuni soppu – 4-5 sprigs, finely chopped

Green chillis – 1-2, finely chopped, adjust according to taste

Water – about half cup

Oil/ ghee – to cook the rotti

Banana leaves or baking sheet – to pat rottis

 

Method:

• Wash all the vegetables/ greens clean. Peel onions and wash well.
• Chop/ grate vegetables and greens as mentioned in ingredients list. Finer the chopping better and thinner the rotti.
• Take all the chopped vegetables in a wide mixing bowl.
• Add salt and spices such as cumin, turmeric powder, chilli powder.
• Give a quick mix. Add rice flour to the vegetable mix.
• Combine everything well with your fingers. Press well while mixing so that it helps vegetables to release water.
• Now add water little by little and kneed to form soft dough. Do not add water at once. Sprinkle bit when you feel that it requires water.
• Make the dough softer than chapathi dough to make soft rottis. Rotti will turn harder if the water content is less in dough.
• Cover with a lid and set aside for 5-10 minutes so that the dough sets well.
• Now divide the dough into equal sized balls (about size of small oranges).
• Pat thin rottis on plantain leaves which is cleaned prior. You can also use butter/ baking sheet if no access to banana leaves
• Now heat iron griddle on medium to high flame.
• Cook rottis one by one placing them on griddle by leaf/baking sheet on top. When leaf wilts/ rotti turns hot, carefully remove the sheet/ leaf.
• Drizzle ghee/ oil and invert the rotti. Cook until brown spots are appeared on both sides of rotti.
• Transfer to a hot box and serve hot rottis with coconut chutney.

Notes:

• You can add little ragi flour with rice flour for variation.
• You can replace rice flour with other millet flours too.
• You can use grated cucumber too in this recipe. In that case you need to reduce water measure.