Ingredients

Adjust Servings:

	1/2 cup green mung beans
	1 cup water
	2 cups white rice flour
	1 tsp cumin seeds
	2 1/2 tsp green chile peppers – finely chopped
	1/4 tsp asafetida powder
	2 tbsp fresh cilantro – finely chopped
	1/2 cup unsweetened coconut – shredded
	1/4 cup carrots – shredded
	1/2 cup vegetable oil – divided
	salt to taste

Nutritional information

629

calories

69 g

carbohydrates

6.7 g

protein

36.7 g

fat

71 mg

sodium

0 mg

cholesterol

Akki Rotti

Name: Akki Rotti
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 Servings
Ingredients: 1/2 cup green mung beans; 1 cup water; 2 cups white rice flour; 1 tsp cumin seeds; 2 1/2 tsp green chile peppers – finely chopped; 1/4 tsp asafetida powder; 2 tbsp fresh cilantro – finely chopped; 1/2 cup unsweetened coconut – shredded; 1/4 cup carrots – shredded; 1/2 cup vegetable oil – divided; salt to taste

Features:

Cuisine:

Indian

20 mins
Serves 4
Easy

Ingredients

1/2 cup green mung beans
1 cup water
2 cups white rice flour
1 tsp cumin seeds
2 1/2 tsp green chile peppers – finely chopped
1/4 tsp asafetida powder
2 tbsp fresh cilantro – finely chopped
1/2 cup unsweetened coconut – shredded
1/4 cup carrots – shredded
1/2 cup vegetable oil – divided
salt to taste

How to make Akki Rotti

Cover the mung beans with water.
- Refrigerate overnight.
Drain the beans making sure to preserve the soaking water.
Combine the salt, cumin seeds, mung beans, rice flour, green chile, asafoetida, cilantro, coconut, and shredded carrots, in a small bowl.
- Add water.
- Mix with your hands to form a workable dough.
- Note: Use only as much water as necessary (about 1/2 cup).
Shape the dough into tennis ball sized spheres.
- Set aside.
Flatten 1 portion of the dough into a thin round.
Heat 2 tbsp of vegetable oil in a skillet or griddle at a medium temperature.
Place the rotti in the oil.
Fry until the rotti turns a golden brown, about 30-40 seconds.
Flip the rotti over and fry again until the side turns golden brown.
Repeat with the remaining dough.
- Note: Add 2 tbsp of oil to the griddle for each rotti.
Serve hot and enjoy!