Akki is rice in kannada. Rotti was always thought to be poor man's breakfast, when I was growing up. During all our summar holidays we were in Kodihalli, a village near Mandya district, next to Bangalore. We had lot of relatives in that village. We were invited to each relative's house for dinner or lunch. I stilll remember when they used to give this curious smile when I said Akki rotti with the eerulli tomato gojju made at my ajji's house was my favourite. Because akki rotti was common there. Anyway, back during our college days masala akki rotti was nice lunch box recipe.
I guess akki rotti is very authentic to Southern parts of Karnataka.
R allows me to make rotti like this as these are not available in Indian restaurants here. He is against rice in any form and I always try to sneak in the rice recipes. This time I tried broccoli in this masala rotti and it was yummy.
Ingredients:
Rice flour - 4 parts
Wheat flour - 1 part
Half cooked Broccoli - 1 cup
Chopped Onions - 2
Coriander leaves - 1/2 cup
Cumin seeds/jeera - 2 tsp
Chopped Green chillies - 3 (if you like it hot)
Salt to taste.
Directions:
- Mix all the ingredients with water to get the below consistency where you can create a soft ball out of the mixture.
- Take handful of this mixture and place it on a clean wet cloth over a cutting board or chapathi board. I used a new hand-kerchief in the image below.
- Using your palms, pat the rotti ball so that it spreads into a round shape as shown below.
- Heat Dosa pan and spray little oil onto the pan.
- Now lift the cloth in both hands and place the rotti onto to the Dosa pan and gently lift away the cloth as shown below.
- Slowly cook the rotti, like dosa or pancakes on both sides, with little oil on each side.
- Before turning the rotti to the other side, wet the top side with little water and cook until there is no wettness inside the rotti.
Optional: Pour a spoon of ghee on top of hot rotti and aroma increases your appetite.
Serve rotti with spicy chutney or a hot pickle.
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