As a follow-up to the badnekaayi yengai post, here is the recipe for akki rotti. Following the instructions and the measurements always helps me get fool-proof akki rotti, everytime!
Ingredients : Serves 2-3
1 cup rice flour
2 cups water
Salt to taste.
Take a heavy bottomed vessel to heat up the water. Once the water starts boiling, add salt. In one swift action, heap the flour in the middle of the vessel. Do not disturb this or stir it. That is the key to get non-lumpy smooth akki rotti.
Cover the vessel partially and reduce the heat of the stove to a simmer. Set a stop clock or watch the time and let the mixture simmer for about 20 minutes. Turn of the heat and then stir the entire mixture until you get a smooth paste.
Wait for a while for this to cool down so you can work with the dough. Make small balls about the size of an orange and knead it until it is smooth.
Dust the surface and the rolling-pin with flour and start rolling the rotti. Once you work the rolling-pin once or twice to flatten out the ball, pinch the edges of the rotti. This helps the rotti to not break up around the edges when rolling.
You can make these rottis ahead of time and stack them on a plate and refrigerate it covered. It will stay upto 2 days in the refrigerator. Bake the rotti on a tava and spread oil or ghee over it. Serve hot with yengaai palya or any other curry of your choice.