Making akki rotti at home is not a very difficult task, though making it in a kadai is time consuming mainly because you have to let the kadai cool each time before you make the next one. I slightly quickened this process by running cold water over the kadai after making each rotti. It still was a time consuming process and I think patting it out on a plastic sheet and then cooking it on a tawa would have considerably speeded things up.
The source of this recipe is a friend who was helpful to the extent of showing me what consistency the dough should be and gave me a list of all the ingredients I could add. Thank you R.
I have also been guided by the akki rotti recipe at Ruchii, the pics on which blog helped me understand what the final product should look like.
What you need:
Rice flour - 2 cups
Water - 2 cups
Salt - to taste
Carrots - 2, grated
Asafoetida - a little
Sprouted green gram - a handful
Onion - 1 large, finely chopped
Corriander - some, chopped fine
Green chillies - 2 or 3, minced
Take all the ingredients except water in a large bowl. Mix well.
Bring water to a rolling boil. Add it little by little to the flour and mix well with a spatula until it becomes a smooth dough. Even though I boiled 2 cups of water, I used only about a cup and a quarter. The amount of water used will depend on the quality of the flour. Cover and keep aside until it becomes warm enough to handle. Mix in 2 tsp of oil and knead well.
Pinch out a ball of dough. Pat it onto the kadai, spreading it thin with your hands. Drizzle a little oil over it and then cook covered on medium heat until done. You will know that it is done when the under side becomes crisp and brown, and the top turns from white to a creamish colour.
Serve hot, as it tends to turn hard when it cools down.
I served it with a spicy tomato chutney.
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