My favorite type of Akki Rotti is tasty, soft and crisp. Not crisp like crunchy, crusty crisp but lightly dosa type of crisp. Anyway, the most common ingredients are onion, coconut and green chilli for Akki Rotti but this time I tried something different, just becaus I lacked the usual ingredients
Rice flour 2 cups
5 strands of cilantro- finely chopped
0.5 cup of coconut gratings
0.5 cup grated carrot
1 Tsp red chilli powder or cayenne pepper
1 Tbsp Jeera/ cumin
1 Tsp salt., should be ok for this mixture
Water to mix
Mix the ingredients into a pasty dough. It should nt be a sticky paste neither a hard dough like for chapati.
Smear a think bottomed pan with oil. Don't turn on the heat yet.
Pat a big ball of the dough uniformly onto the pan. It's a good idea to leave some tiny holes for the crispy feel.
Turn on the heat. Close the pan. You can use a spoon on oil on top layer right away or as the Rotti begins to cook.
4-6 minutes to cook Each side.
Serve with Badnekayi gojju or Chutney. coming up next..,
No comments:
Post a Comment