Akki Rotti

 Akki rotti is one of the most popular breakfast items in a Kannadiga’s household. It is basically rotti(flatbread) made out of rice(flour). 

I like crunchy yet soft texture in akki rottis. Initially my akki rottis were turning out chewy rather than soft. Later in one of the recipes I found online for ragi rotti, I got to know about usage of avalakki(poha) which gave the desired results. Recipe for ragi rotti can be found here - ragi rotti. 

Enjoy these with some butter and coconut chutney!

Ingredients(as required)

Rice flour 

Hot water

Poha - approximately a big handful for about 2 cups of rice flour

Onion

Coconut - shredded 

Green chili

Ginger

Curry leaves

Cilantro

Sabsige soppu/ Dill leaves - optional, but highly recommend this

Optional additions- 

Carrot - grated

Cucumber - grated

Zucchini - grated

Potato - grated 

AvarekaaLu

Method

Soak poha in water till it can be mashed completely in between in your fingers(for about half an hour depending upon poha quality). After it is done mash them with your hands nicely. 

Finely chop onion, green chilies, ginger, curry leaves, cilantro and dill leaves. 

In a wide mixing bowl add rice flour, poha, chopped stuff, coconut, salt. Give it a good mix in your hands. Now mix to a dough using hot water. 

Take a banana leaf or parchment paper. Grease it nicely. Take a big ball of prepared dough. Flatten it to a thin disk using greased hands. Flip this over on a hot tava and carefully remove the banana leaf/parchment paper from the top. Roast on both sides. Enjoy!