Akki rotti/ Ragi rotti

Akki rotti has been my favourite tindi or breakfast food of all time 🙂 As kids we would relish the uber thin akki rotti made in a kadai by amma and served with some chutney pudi and a big dollop of butter. Ofcourse i don’t eat it with  butter anymore..but it still tastes delicious.

There are so many things that you can do with akki rotti. Amma makes it with onions, cilantro and chillies. Or she makes it with methi leaves or dil and jeera. Oh and how can i forget avarekaayi rotti.

My MIL makes it more interesting and she adds just about any vegetable to it. Be it cucmber, radish or soaked chana dal.

I mostly eye-ball the measurements when i am cooking. I try my best to convert that into accurate measurements in my recipes. Here is my version of akki rotti

1 big onion or 2-3 small ones

2-3 green chillies chopped (depending on how much heat you want)

1 cup of chopped coriander

1 cup grated carrot

1/2 cup chana dal (pre-soaked)

1/4 cup coconut (optional, i don’t use it)

Water for the flour

Oil for cooking

Salt to taste

Combine all ingredients into a bowl and add a little water just enough to mix all the ingredients. It is easier to pat the rotti if the dough is not watery. Make orange-sized balls out the dough.

If making raagi rotti, add the ragi flour instead of rice flour

There are 2 ways to make them.

1) Pat the rotti directly on a kadai or a non-stick tawa.

Take 1 tea spoon oil and grease the entire kadai or tawa. Pat the dough on this and place kadai on the stove and cook with the lid covered. Start with low heat and once the rotti is slightly cooked, turn up the heat. Keep turning the kadai/tawa so that the heat cooks the rotti evenly on all sides. Add more oil now if you want the rotti to be crisp. Once it is golden brown on all sides, turn off the stove and remove from the kadai while it is still hot.  With this method you can get thinner rottis.

2) Pat the rotti on a foil

Grease the foil with oil and take the dough and start patting and flattening the dough with your hands. Heat a tawa and spread a teaspoon of oil. Now gently put the foil face down on the tawa and slowly remove the foil so that the rotti is left on the tawa. After one side is cooked and the color becomes golden brown, flip the rotti over. Add more oil if you want the rotti to be extra crisp.

Variations : You can use greens like methi, dil (sopsige soppu) . You can also use 1 cup of jaoLada hittu or sorghum flour. Adds more nutritional value. You can also grate one cucumber. One thing to remember when you are adding a lot of greens or vegetables is to go easy on the water while mixing the dough. These veggies should leaves enough water for you to mix the dough.

Serving suggestions : Amma makes an onion-coconut chutney to go with akki rotti. My MIL makes onion thokku to go with it. I will try to put up the recipe for both sometime. Or you can simply eat it with chutney pudi with butter, oil or yogurt!

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