Akki Roti

Method11 steps · about 20 min

1. 1

   Step 1: Wash the onion (1), green chilies (2) and herbs. Chop the small onion, 2 deseeded chilies and 2–3 tbsp coriander leaves very finely, or use 1 sprig chopped curry leaves instead. Grate the optional half carrot and ½ tsp ginger. Rinse and finely chop the optional 2–3 tbsp dill.

   Uses 1 onion · 0.5 carrot · 2 green chilies · 2–3 tbsp coriander leaves OR 1 sprig curry leaves, chopped · 0.5 tsp ginger · 2–3 tbsp dill · water for washing vegetables and herbs

2. 2

   Step 2: Mix 1 cup fine rice flour with ⅓ tsp salt, ½ tsp cumin seeds and the prepared vegetables, herbs and ginger. If using them, add 3 tbsp grated coconut and 1 tbsp already-soaked chana dal. Mix well.

   Uses 1 cup fine rice flour · 3 tbsp fresh coconut · 0.5 tsp cumin seeds · 0.3333 tsp salt · 1 tbsp chana dal · finely chopped onion, chilies and herbs with grated carrot and ginger, optional dill

   
3. 3

   Step 3: Pour water little by little and make a soft dough. The dough must be smooth and moist. Divide the dough to 4 equal balls. Roll to smooth. Keep the bowl covered to prevent drying up.

   Uses water · rice flour mixed with prepared vegetables, spices and optional coconut/soaked dal

4. 4

   Step 4: Choose a greased banana leaf or food-safe parchment, or a clean damp shaping cloth. Use a little of the listed oil to grease the surface if needed; keep the rest for the griddle and rotis.

   Uses part of the 1 tbsp oil, only to grease shaping surface if needed · water for dampening shaping cloth and fingers

5. 5

   Step 5: Place one of the four dough balls on the shaping surface.

   Uses one of four equal soft, moist dough balls

6. 6

   Step 6: Gently spread the dough into a round roti with your fingers. If an edge cracks, dip your fingers in water, join the crack and continue spreading.

   Uses water for dampening shaping cloth and fingers · one dough ball placed on the greased leaf or damp cloth

7. 7

   Step 7: Make the roti thick or thin to taste. For a thick roti, make 3 finger-sized holes about 1½ inches apart to help it cook evenly.

   Uses dough spread into a round roti with moistened fingers

8. 8

   Step 8: Heat a lightly greased tawa or flat griddle over medium-high heat. Invert the leaf or paper so the roti touches the griddle, then gently peel off the shaping surface. Keep paper and leaf clear of the flame.

   Uses part of the 1 tbsp oil for greasing griddle · flatbread shaped on the leaf, cloth or paper surface

9. 9

   Step 9: Once the base firms and turns golden, flip the roti. Sprinkle a little of the remaining oil over it and press lightly with a spatula so it cooks evenly on both sides.

   Uses a sprinkle from the remaining 1 tbsp oil budget · roti transferred to hot griddle, shaping surface removed

10. 10

    Step 10: Remove the roti when brown spots form on both sides. Avoid overcooking, which makes it hard. Shape and cook the remaining dough balls one at a time.

    Uses flatbread cooked on both sides until brown spots form

11. 11

    Step 11: Serve the four cooked akki rotis with ready-made chutney.

    Uses ready-made chutney for serving · flatbreads cooked one at a time until brown spots form