Akki RoTTi is a popular, delicious breakfast ( sometimes for lunch too ) prepared at the homes of karnataka.
Usually by seeing the word ‘RoTTi'(ರೊಟ್ಟಿ ), one might get confused that it is North Indian ‘Roti'(ರೋಟಿ ), which it is not, even though both could be categorized under Indian breads and both could serve for lunch and dinner both, there is an entire change in the recipe between the 2 dishes..
Recipe for Akki RoTTi is as follows.
Ingredients needed :-
Akki Hittu or Rice Flour – 1 cup
Jeera or Jeerige seeds – 1/4 tsp
coriander leaves – 1/4 cup finely chopped
Curry leaves – 1 sprig finely chopped
Onions finely chopped – 1 big or 2 or 3 small ones
Green Chillies – 4 to 5 chopped finely
Salt – 1.5 tsp
Kaayi thuri or Coconut powder/gratings – 1/4 cup
Refined oil – 1 cup
 In a mixing bowl, put rice flour, Jeera, coriander leaves, curry leaves,onions, green chillies, salt , coconut powder
 Add water and mix consistently similar to a dough or rather little soft dough than that of a chapathi.
 Make small balls can make big orange sized balls if making in a big griddle or big lemon sized ball if making in small griddle ( BaaNale in kannada ) .
 Now take a ball and put in in the centre of griddle and pat with fingers and make a big circle ( Rotti taTTuvudu in kannada).
 If we pat it thin, it gets crispy,else if thick it gets soft.. Pat it as per the taste, crispy or soft according to preference and make small holes in between for the oil to make the roTTi crispier, roast it well all the sides.
Remove to a plate when medium hot.
 Serve with Chutney or Chutney puDi.
For Variations to above mentioned Akki RoTTi recipe :
* My mother makes by adding grated carrot and also cucumber which tastes as delicious too.
* Some people make in another way, that is by adding rice flour and salt to the boiling water and later tapping on the tawa or baaNale.. But in our home we usually follow the above mentioned method..
Coconut Chutney recipe ::
Coconut chutney goes well with all types of Dosas, Idlis, Rava Idlis, RoTTis, parathas, chapathis, for that matter even with Chitranna, Upma, rice and can serve as sides with all main course dishes ! 🙂
Ingredients needed are :
Tengina turi or coconut powder – 1 cup
Green chillies – 5 to 6 nos
Hurigadale or fried gram or putaaNi – 2 to 3 tspns
Coriander leaves – 1/4 cup chopped
curry leaves – 1 sprig
Ginger – 1″ piece
Tamarind – 1 small marble size
Crystal salt – 1.5 tsp
Jaggery – 1 small marble size
Refined oil – 2 tsps
mustard -1 tsp,
Jeera – 1/4 tsp,
kadale bele -1/2 tsp,
uddina bele – 1/2 tsp
 Grind all the above ingredients in a mixer to a mixture which is not fully powdered, but granular form.
 Put Seasoning with oil, mustard, jeera, kadale bele and uddina bele and asafoetida a pinch.