‘Akki Rotti’ is very popular, humble but really great tasting food. Akki is the kannada word for Rice. There are many variations of the the ‘Rotti’. It can be made with plain rice flour, or cooked rice flour, wheat flour, ragi flour, bajri flour, Jowar flour, etc. Rice flour is gluten free. Basically, a Rotti could be roughly translated into an unleavened flat bread, that is cooked on a direct flame, rather than baked in an oven.
Akki Rotti itself can be made with different vegetables. The variations are given below after the recipe. Each of these can give rotti a unique taste. The recipe for Onion Akki Rotti is as follows-
Rice Flour- 2 cups
Onions- 3/4 cup finely chopped
Cumin/Jeera- 2 tsp
Fresh Coriander- a small bunch finely chopped
Fresh grated coconut- 1 Tbsp
Green chilies- 4 to 5 finely choppped
Salt- To taste
Oil- 2 Tbsp
Warm water for mixing
Mix all the ingredients, except oil, in a bowl, and make a dough, by adding just enough water to bind all the ingredients together. The onions make the dough watery after adding salt, so care needs to be taken while adding water.
Completely grease a tava with some oil, grease your hands also.Take a tennis ball sized portion of the dough, and place it in the middle of the tava, and flatten it on all sides with your fingers to spread the dough in a circular shape. Make a small hole in the middle of the rotti, and put some oil in there. Heat on a medium flame till done. It can be made as crispy, or as soft as required. The rotti can also be made in a Kadai. I think the picture below may help-
Enjoy with some ghee, and jaggery.
The following variations can be made, instead of onion-
1. With finely chopped methi leaves.
2. With grated cucumber.
3. With finely cut capsicum
4. With grated carrots
5. With finely shredded cabbage.
6. Any other vegetable, or combination can be experimented with.