Name: Akki Rotti recipe by Swathi S Rao at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: Rice flour 1/2 cup; Onion 1 medium sized; Chilli 2 numbers; Cumin seeds 1/4 tsp; Ajwain/ Carom seeds 1/4 tsp; Grated coconut 2 tbsp (optional); Salt as per taste; Oil to roast; Coriander leaves, a handful; Curry Leaves, a handful

Ingredients Serving: 2

Rice flour 1/2 cup
Onion 1 medium sized
Chilli 2 numbers
Cumin seeds 1/4 tsp
Ajwain/ Carom seeds 1/4 tsp
Grated coconut 2 tbsp (optional)
Salt as per taste
Oil to roast
Coriander leaves, a handful
Curry Leaves, a handful

Instructions

Sieve the rice flour into a wide bowl. Then add cumin seeds, ajwain, salt and mix it well.
Next, add in chilli, onion, coriander leaves, curry leaves, grated coconut and mix it well again. Add water little by little to form a firm dough.
Grease a thick bottomed aluminium kadai with oil so that the inside of the kadai is coated with a layer of oil.
Divide the dough into two portions, take one portion and place it in the center of the kadai.
Grease your hands with oil and start flattening the dough with your fingers. Flatten the dough as thin as possible.
Make a hole in the center of the kadai.
Turn on the stove and roast the rotti adding a little bit of oil on the flattened surface. Cover the kadai and allow it to cook for about 5 mins on a medium flame.
Once done, allow it to cool. (The rotti can be demoulded from the kadai and served either in the kadai shape or folded.)
Serve this rotti with ghee and chutney powder. ( I have served it with peanut chutney powder and curry leaves chutney powder)

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