Akki Rotti

During the final semester of my Bachelor degree, I along with my best friend, Harusha were in Bangalore for our project work. We were lucky enough to stay with Harusha's grandparent's. We never missed home and were given a lot of love and attention by her grandparents and cousins. During those days I got to taste a number of Bangalore dishes and Akki rotti was one among them. I first had them for lunch at a Darshini (Vegetarian Fast Food center in Bangalore). It was right hot out of tava served on banana leaf with chutney. This was not the regular item at our place and I loved its taste. Once back to my own place I forgot completely about it. Until few days back when my friend Smitha reminded me. I was quite hesitant to try it as I was not sure about the consistency of the batter and also the style of making it. One day, when I was at her place she made this and both of us were hooked on to it. I noted her recipe and from then on this has been a regular item for lazy weekend breakfast. It is quick and tastes delicious too. 

Here is what's needed:

1 cup Rice flour

1/2 cup grated Coconut

1 medium Onion finely chopped

1 tsp Jeera

2 Green chilli's chopped

few strands of coriander leaves finely chopped

salt to taste

Procedure:

1) Mix all the ingredients well. Add water and mix well. The dough should not be like regular dosa dough. But is little softer than chapathi dough.

2) Heat a tawa. Take small amount of dough and pat it on either greased plastic sheet or aluminum foil. Transfer this on to the tawa. Fry on medium on both the sides by applying little oil.

Serve hot with chutney or pickles. I still need to work on patting them still thinner. 

The version with grated carrots or dill leaves too taste great.