Saturday, December 8, 2012

Akki rotti

Akki rotti is one of my favourite dishes. Back at my mom's place, my amma and nanamma used to do this and we call it as Biyyapu pindi rotte and i craved it a lot (because it is a rare dish at home). I used to think, that, it is a great dish and no one in this world would do that as tasty as my mom does. It was so childish of me to think so (that's when i was young). And later when i had the same dish at my friend's place, i thought my friend's mom's akki rotti was better and what is more surprising is she did it in a jiffy.

After my marriage i learnt that there are different ways of doing it. As far as my observation goes, i knew two methods of doing it. One was from my mom's and the other was my sister's MIL. Okay, let me not bother you about who taught what and how i learnt. The following method is the one i prefer most.


Rice flour - 4 cups
Water - 2.1/2 cups
Onions - 3 medium (finely chopped)
Chilli - 5 to 6 (finely chopped)
Curry leaves - few
Grated Coconut - 1 cup
Salt - as required
Sugar - 1 tsp
Cumin seeds - 1 tbsp
Oil - 4 tbsp


1. Take wide bottomed vessel and boil the water in it. Pour 2 tbsp of oil and mix it well.
2. In another big bowl, mix the rice flour, onions, chillis, grated coconut, salt, sugar and cumin seeds.
3. Add 2 tbsp of oil to the flour mixture and mix it well with your hands.
4. Make sure the flour and other ingredients are mixed thoroughly.
5. Once the water is boiled, pour the flour mixture and put a lid on it. (don't mix it)

6. Reduce the stove's flame to low and keep it for 5 mins.
7. After five minutes remove the lid and check the bubbles of water around the flour mixture.
8. Off the stove and mix the flour and water with a long ladle. Thoroughly mix it so that all the water and flour blend in to each other.

9. Let it cool for few mins. Rub some oil to your hands and knead the dough with your hands.
10. Take some dough in to hands and make a big lemon sized ball. Repeat the same until you make all the dough in to balls

11. Cut the aluminium foil in to 11" x 14" inches sized sheet and place it on a flat surface. Smear a generous amount of oil on to the sheet.
12. Take the dough ball and place it on the sheet and slowly start pressing the ball and make a flat roti with your hands.
13. Place the pan on the stove on high flame.
14. Keep two or three sheets ready, so that you can make alternatively in the meantime.
15. Once the pan becomes hot enough, turn it to low flame.
16. Take the sheet in to your hands and place it on the pan reverse side (roti facing the pan)
17. Slowly and gently lift the sheet while you separate the roti from the sheet with the help of ladle. This neeeds to be done very very carefully and if you are not gentle enough, you may end up tearing the roti.
18. After transfering the roti in to the pan, just poke few holes with a fork on the roti and add some oil around the roti. Keep a lid and let it cook for 2 or 3 mins.

19. When the roti is cooked on one side, turn to other side and add little oil again. Don't keep the lid now.

20. After 2 or 3 mins (appox) the rotti will be cooked and you can see the crisp layer of roti.
21. Take it off the pan and transfer to a serving plate.

I can eat it all alone, but for those who want a side dish, a simple coconut chutney to an elaborate curry or gravy would be a great accompaniment. So, Try yourself and let me know what tastes better with this.


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