JFI for August- Akki Rotti

My first food blog and offering for the JFI for flour hosted here

Being from Karnataka and Bangalore the one dish that came to my mind when "flour" was mentioned was the mouth-watering brunch soul food-the akki rotti. There are many interesting additions for the simple "rice flour" to dish out mouth watering variations of the akki rotti. My mother usually makes it with onions and freshly grated coconut. This gives the akki rotti a crisp texture(which my poles-apart sibling loves). I, personally, love the softer version. That of adding cucumber and sometimes dill leaves. Dill gives a wonderful aroma and of course abundant proteins. Grated cucumber dispenses water and the soft texture. During the season, most Bangaloreans would add fresh avrekalu(aka surti papdi lilva) - but then in that season Bangaloreans would add this ingredient even to their tea and coffee, if they could!!! :)

So, without further ado, here's my humble offering- the akki rotti

Ingredients :

Rice flour (sieved to remove lumps)- 2 cups
Grated cucumber - 1 cup
Chopped dill leaves - 1 cup
Green chillies - 5-6(according to taste)
Jeera - one or two teaspoons
Salt - according to taste


Mix all the ingredients together and knead into a soft dough with warm water. Add water slowly while kneading so that the dough doesnt get too watery.

Once the dough is ready, heat the tava and start making rottis(I make mine using aluminium foil with oil spread on it). Divide the dough into hand-size balls and pat them with sufficient water and oil so they are flat. When tava is hot enough, spread some oil over the tava and invert the aluminium foil and sprinkle cold water on the reverse, so the roti peels off onto the tava. Cook well on both sides. Serve hot with any kind of side-dish like green mint-coriander chutney, pineapple gojju, onion-tomato gojju or even tomato sauce. Its seen here being served with Indira's red bell-pepper chutney(yumm!!!). This dish makes one very thirsty- so make sure you drink plenty of water during and post-meal. Oh and its lights-out siesta time after this brunch. Of course, Sundays are reserved for Bisibelebath!!

Bon Appetit!