Akki roti, a specialty of Karnataka state in India, is a flatbread or pancake made with rice flour and a few other basic ingredients. With the right seasonings, it’s yummy on its own, but is also a great vehicle for assorted chutneys (like the spicy coconut chutney in the picture), sambars or vegetable curries.
1 cup rice flour
2 cups water
1 tbsp oil
1/2 tsp salt
Pinch of hing (asafoetida)
1/2 cup onion, chopped
1 tsp cumin seeds
1/4 cup cilantro, chopped
2 or 3 green chillies, finely chopped
4 or 5 curry leaves, chopped
1 tsp ginger, minced (optional)
2 tbsp coconut, grated (optional)
2 tbsp peanuts, ground (optional)
1. If using, grind coconut and ginger together and set aside.
2. Boil 2 cups of water in a medium saucepan. Add 1 tbsp oil, salt and hing. Add rice flour slowly, stirring continuously to keep lumps from forming.
3. Add all the other ingredients and mix thoroughly. Continue cooking, covered, on a very low flame until the water is absorbed. When you mix it, the rice flour dough should pull away from the walls of the saucepan. Remove from heat and allow to cool.
4. When the rice flour dough is cool enough to handle, knead gently for a minute or two. Then, take a piece of dough the size of a plum (perhaps a 1/4 cup’s worth) and either roll or press into a 1/4- to 1/8-inch thick round. I find it easiest and neatest to press the dough with my fingers on a sheet of either wax paper or parchment paper. The thickness of the roti is personal preference. I like mine thinner because they get nice and crispy and cook faster.
5. Lift the wax/parchment paper and flip the roti onto a cold non-stick frying pan. Heat on both sides, over a medium high flame, until the roti cooks through and starts to brown and crisp. You’ll get better results if you quickly rinse the pan with cold water between cooking each roti.
6. Serve with chutney, sambar, curry, spicy Indian pickles or whatever floats your boat. These are best when they are freshly made. The dough can be stored in an airtight container in the fridge for a few days.