Akki Roti

You might have seen roti served in Indian restaurants as a starter with dips or to accompany the main dish.Forget about what you saw and tasted.This akki roti recipe is not the sideshow—it is the main attraction!

Initially served as breakfast or lunch in Karnataka, Southwest India, akki roti is quick and easy to make and appeals to children as much as to adults.The humble rice flatbread (akki=rice) is upgraded with spices and vegetable to a delicious, colorful and nutritious breakfast. Akki Roti recipe tastes best when it is hot. Store it in a casserole to keep it warm for hours together.

Heath Benefits:

Rotis are high in fiber and carbs, and with the addition of spices, carrot, cucumber, ginger, and onion also rich in vitamins and minerals.You can add other vegetables and more spices; it all depends on your taste and what’s in your fridge and pantry.

Ingredients

cup rice flour: 1

tbsp vegetable oil: 2

tbsp grated cucumber (slice the cucumber in half and remove the watery seeds with a spoon before grating): 2

tbsp grated carrots: 3

tbsp finely chopped onions: 3

tsp grated ginger: 1

tbsp finely chopped coriander leaves (cilantro): 3

tsp cumin seeds: 1

sliced green chili (or 1 tsp red chili powder, optional): 1

tsp salt: 1/2

Water as required

How To Make Akki Roti

1. Combine all ingredients (except water) in a bowl and mix well.
2. Add water gradually and with your hands work everything into a smooth, thick dough ball (shouldn't stick to bowl).
3. Brush parchment paper with some oil (or aluminum foil; traditionally banana leaves are used).
4. Take about a fifth of the dough (between a golf and a tennis ball) and place on parchment paper.
5. Using your oiled hand or an oiled rolling pin, flatten the dough into a thin disc. The size of the roti needs to match the size of your pan.
6. Heat the pan to medium (no oil).
7. Grab the parchment paper and place it, dough side down into the pan. Wait for 30 seconds and remove the paper carefully.
8. Fry for 1-2 minutes, depending on the thickness of the dough.
9. Pour half a teaspoon oil around and on the roti and flip it over. It should have started to brown nicely.
10. Fry for another minute and set aside.
11. Repeat steps 4 - 10 until all the dough is used.
12. Serve with coconut chutney, pickles, or with a sauce/dip of your choice. 

Another way of "customizing" your roti is to add your favorite topping. It could be a fried or poached egg, a cheese of your choice (try crumbled feta cheese) or some fresh or stewed fruits.