Rice flour - 2 cups
Onion - 1 medium chopped fine
Green chillies - 2 or 3 chopped fine
Jeera/cumin seeds- 1/2 tbsp
Ingu/hing - a pinch(optional)
Grated coconut - 4 to 5 tbsp
Curry leaves - few broken
Chopped cilantro - few
salt as needed

Also can use some grated carrot.

Take a mixing bowl and add rice flour, onion, green chillies.jeera,ingu, salt, curry leaves, cilantro and grated coconut...mix well smoothly. To it add warm water slowly to make a soft dough ... not too thick or soft(loose) ...Cover and set it aside for 15 minutes.

Heat tawa in a stove and apply some oil on it...take a handful of dough and press as small dosas directly on the tawa..don't worry it might stick to your fingers and lift up..just add few drops of water and press back to seal...try to press as thin as possible...apply oil on all sides and turn to cook both sides till light brown. If you are not able to press directly on the tawa, then take a plastic sheet/banana leaf ... spread some oil and now take a handful of the mixture and press thinly and transfer carefully to the tawa...if it breaks , don't worry that will make your rotti more crispy or just add few drops of water and seal ... this goes well with any type of chutney and chutney podi or tomato chutney/tomato gojju.

Usually mom uses 2 tawas to make this...since when the tawa is hot you may not get good shapes... so make rotti's on the cooled one and then place on the stove... this will also help in slow cooking , when done remove and place the other tawa with the rolled rotti. I love to have this with tomato thokku/gojju :)

1 comments/Reactions:

Unknown said...

Hi Padma,

This blog is really useful.I have a doubt,my akki roti always become hard.I followed your steps but still I didnt get the perfect one which I used to have in Bangalore.Can you please guide me.Thanks

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