Akki Rotti ( Rice Rotti)

My family's all time favorite dish. Rotti in Karnataka is done in different ways and with different ingredients.This delicious healthy rotti is  vegan and gluten free . "Akki rotti" in our house is had for breakfast, lunch and dinner. Can be made more healthier by adding desired veggies. Traditionally it is just rice flour (akki hittu), jeera, shredded coconut, salt and water. I usually love rotti with onion and coriander added. We can do it on a iron skillet, nonstick pan, kadai, aluminum Kadai or skillet. I carry so many memories with this rotti. My Mom makes the best Akki rotis that I have ever had. "Love you Amma".

Ingredients:

• 2 Cups Rice flour ( yields approx. 8 rottis)
• 1 Onion finely chopped
• 1/4 cup Shredded Coconut (optional)
• 1/4 cup finely chopped Coriander
• 1 tsp Green chilies finely chopped
• 1 tsp jeera
• salt to taste
• Around 1½ cup water
• Oil for making rotti
• Optional - grated or finely chopped carrots, capsicum, fenugreek (methi) or dill (Sabsige) leaves.

Method:

• Mix all ingredients in a bowl except oil and water.

• slowly add water to the well mixed mixture to prepare a soft dough.

• divide the mixture into equal balls.
• grease the skillet with oil, take a dough ball place it in the center and spread equally with gentle pressure till it takes a thin flat round shape and make a hole in the center and few more around. (grease fingers with oil as well).
• Place the skillet on the fire, pour oil around and on the rotti and cover it with a lid, allow it to cook for a while on medium heat.

• after 40 secs to a minute crispy well roasted rotti will be ready to be served.
• Serve hot with coconut chutney or brinjal subzi ( badanekayi palya) or any gojju or just tastes good with chutney pudi.