Akki rotti/rice rotti is a traditional dish in western coastal region and (Kodagu) Coorg. This is a soft, layered rotti best relished with gingercoconut chutney or badanekai palya. No oil or very minimum oil is required for preparing, it is cooked twice so easy to digest.
- Ease : Moderate
- Time : 30 - 40 minutes
- Quantity - to make 8 rottis
- Rice flour - 4 cups
- Salt - 1 pinch
- Water - 5 cups
- Oil - 1 tea spoon
- In a thick bottomed sauce pan boil water, add salt and a spoon of oil.
- Add rice flour and let it simmer for two minutes. Then fold the flour thoroughly till it becomes firm dough.
- Close the flame
- Take the dough into a basin and knead the dough till it becomes soft and pliable. Palm should be dipped in cold water while kneading. Cover with a wet cloth / wrap and let it cool completely.
- Take dough of the size of a golf ball knead it between the palms of both hands, dip it in dry rice flour and roll it into a circular, even sheet (6 inches diameter)
- Cook it on the griddle with medium flame, flip and cook it again for 1/2 min
- Serve hot with chutney of your choice/badane kai palya/gojju
Tips
- Raw rice flour only should be used
- Red rice flour also can be used
- knead at least for 4 - 5 minutes
- Heat should be always medium
- Too much heat will burn the rotti and it will stick to the griddle.
- Too low flame will prevent puffing up.
- This rotti will be white in colour.
- Made correctly the rotti will puff up and form layers
Wanted to make kuchida kadabu, changed my mind and made rotti.Enjoyed this with coconut, ginger chutney.
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