Akki rotti or Masala akki rotti / Rice flour roti

Akki rotti is a popular dish from our native. It is typically made from rice flour or also using leftover rice. These rotis are also popular in the Coorg region. The way we make akki rotti is almost similar to the ones prepared in Coorg region. The rotis made by us are flat and more on the crispier side and the ones from Coorg are more like Phulkas and soft.
I had a very good neighbour from Coorg who was more like family to me. She had shown me how to prepare their way of akki rotti. The experience she had in making those were evident in the perfect round and yum rotti. I really love both varieties of akki rottis.
When I say Masala akki rotti , it's not really any masalas going in there, apart from cumin seeds. It's called so simply as there are veggies added. Or you can name it Vegetable akki rotti as well. Personally I prefer adding veggies into it, as this is one more way to make my kids eat them. Dill leaves especially, add so much flavour into the recipe, and tempting to eat.  In my further posts, I will be sharing other variations to this recipe. But in this post, I am sharing the akki rotti recipe made with leftover rice.


Ingredients:

• Leftover rice - 1 cup
• Water - 1 1/2 cups
• Salt - 1/4 tsp
• Cumin seeds - 1/2 tsp
• Green chillies - 2, slit
• Dill leaves - 1/4 cup, chopped
• Carrots - 1/2 cup, grated
• Rice flour - 1 1/4 to 1 1/2 cups

Preparing Akki rotti:

• Take leftover rice in a vessel, add water, salt, cumin seeds and green chillies. Let it cook for 5 minutes. 
  
• Add grated carrots and dill leaves. Cook for 3-4 minutes.
  
• Add 1 cup Rice flour and mix well. If the mixture is still watery add 1/4 cup flour again and check.
  
  The mixture should be moist. If more rice flour is required, add and mix well.
  
  Switch off the stove and close the lid of the vessel. The rice flour gets cooked in the steam.
• Let the mixture cool until it's little warm.
  
• Then apply a bit of oil to your palms and start kneading. knead until the dough is soft. Keep covered with a lid. 
  
• Cut a thick plastic bag/ ziplock bagon one side and the bottom, so that it can be opened like a leaf of a book. Apply a tsp of oil on the inner sides of the bag.
  
• Take an orange sized dough and smoothen out the surface, pat it flat and keep on the greased surface. Close the plastic bag so that thedough is now in between the cut surfaces of the bag. Roll out evenly with a rolling pin. 
  
• If desired, invert a round plate or lid of a vessel to get a perfect round shape.
  
• Invert the rolled out dough on the heated tawa/ griddle and bake well on both the sides.
  
• Akki rotti is now ready to be served. It goes well with any chutney of your choice or any gravy. It goes well especially with my Potato chops recipe. But today I am serving it with my simple Beetroot Palya/ Stir fry.