Karnataka

Akki rotti

Name: Akki rotti
Total time: 40 min
Yield: 4 servings
Cuisine: Karnataka
Ingredients: 2 cups rice flour; 1 medium finely chopped onion; a handful sabsige soppu chopped dill leaves; 1 small grated carrot; 1/3 cup fresh grated coconut; 2 finely chopped green chilli; 1/2 inch grated ginger; 1 tsp cumin seeds; 1 sprig chopped curry leaves; a handful chopped coriander leaves (cilantro); Water, about 1 1/4 cups, warm; 1 tsp per rotti cooking oil (vegetable oil); Salt, to taste

Patted by hand on a cold tava. Fingerprints are part of the recipe.

40 minTime

5 gProtein each

mediumSpice

Akki means rice3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

380kcalsame

5 gproteinsame

4 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Rice flour2 cups

Onion1 medium, finely chopped

Dill leavesa handful sabsige soppu, chopped

Carrot1 small, grated

Fresh grated coconut⅓ cup

Green chilli2, finely chopped

Ginger1.5 cm, grated

Cumin seeds1 tsp

Curry leaves1 sprig, chopped

Coriander leaves (cilantro)a handful, chopped

Waterabout 1 1/4 cups, warm

Cooking oil (vegetable oil)1 tsp per rotti

Saltto taste

Method

5 steps

1In a wide bowl, rub the rice flour with the onion, dill, carrot, coconut, chillies, ginger, cumin, curry leaves, coriander and salt.
2Add warm water little by little and knead to a soft dough. Divide into 8 balls.
3Grease a cold tava. Place a ball in the centre and pat it out with wet fingers into a thin round. Poke 4 or 5 holes in it.
4Put the tava on medium heat. Drizzle oil into the holes and around the edge. Cover and cook.
5Flip and cook the other side briefly. Cool the tava under running water, or use a second tava, before patting the next one.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka

Akki rotti

Patted by hand on a cold tava. Fingerprints are part of the recipe.

40 minTime

5 gProtein each

mediumSpice

Akki means rice3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

380kcalsame

5 gproteinsame

4 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Rice flour2 cups

Onion1 medium, finely chopped

Dill leavesa handful sabsige soppu, chopped

Carrot1 small, grated

Fresh grated coconut⅓ cup

Green chilli2, finely chopped

Ginger1.5 cm, grated

Cumin seeds1 tsp

Curry leaves1 sprig, chopped

Coriander leaves (cilantro)a handful, chopped

Waterabout 1 1/4 cups, warm

Cooking oil (vegetable oil)1 tsp per rotti

Saltto taste

Method

5 steps

1In a wide bowl, rub the rice flour with the onion, dill, carrot, coconut, chillies, ginger, cumin, curry leaves, coriander and salt.
2Add warm water little by little and knead to a soft dough. Divide into 8 balls.
3Grease a cold tava. Place a ball in the centre and pat it out with wet fingers into a thin round. Poke 4 or 5 holes in it.
4Put the tava on medium heat. Drizzle oil into the holes and around the edge. Cover and cook.
5Flip and cook the other side briefly. Cool the tava under running water, or use a second tava, before patting the next one.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Akki rotti

Make it your way

Ingredients

Method

Akki rotti

Make it your way

Ingredients

Method

Make it a meal