Ingredients:

  • 1 cup rice flour
  • Water as needed (approximately ½ to ¾ cup)
  • 1 medium onion, finely chopped
  • 1 carrot, grated
  • 2 to 3 tablespoons fresh coconut, grated (optional)
  • 2 tablespoons coriander leaves, finely chopped
  • 2 green chilies, finely chopped (adjust to taste)
  • 8 to 10 curry leaves, chopped
  • ½ teaspoon cumin seeds
  • ½ teaspoon salt (adjust to taste)
  • Oil, as needed for cooking

Instructions:

  1. Prepare the Dough:
    • In a large mixing bowl, combine the rice flour and salt. Gradually add water and mix to form a soft dough. The amount of water may vary depending on the flour, so adjust accordingly.
  2. Mix Vegetables and Seasonings:
    • To the dough, add chopped onions, grated carrot, optional fresh coconut, chopped coriander leaves, finely chopped green chilies, chopped curry leaves, and cumin seeds. Mix well to distribute the vegetables and seasonings evenly through the dough.
  3. Shape and Cook the Rotis:
    • Heat a tawa or skillet on medium heat. While it heats, grease your hands with a little oil and take a portion of the dough. Place it on a greased banana leaf or directly on the hot tawa.
    • Pat the dough into a thin round roti. If using a banana leaf, you can invert it onto the tawa to transfer the roti.
    • Drizzle a little oil around the edges and cook until the bottom is golden and crispy. Flip and cook the other side until done.
  4. Serve:
    • Serve the Akki Roti hot with a dollop of butter or a side of fresh coconut chutney for a traditional Karnataka breakfast experience.