Akki Rotti / Rice Roti

One of the most popular breakfasts back home is Akki Rotti, more so during winters when 'Avarekai'/Papdi Lilva aka flat beans crowd the markets. We consume tonnes and tonnes of Avarekai Usuli with innumerable Akki rottis each season. Even as I write this post, the tantalizing aroma of Usli whiffs the air around me, though it is well past winters...So much is my connection with Akki rotti-Usli. In fact we used to bring Avarekai in the multiples of 2.5 kilograms called 'Tuka', sometimes running upto to 5-6 tuka for the week. But this is post is much about Rotti than Usli so lets get on with the Akki Rotti. During the rest of the year we pair these Rottis with Ennegai, Kumbalakai Palya and Assorted Chutney. Well this rotti is pretty versatile for it is very mild tasting with a hint of sweetness of cooked rice and goes well will pretty much everything. My sister's MIL who is a Coorgi serves it with 'Pandi Curry' or Pork Curry. So let imagination rule and enjoy the Akki Rotti.

Needless to say, mom excels in this dish. In fact she makes much better Akki rotti than her mother, who usually sets my ultimate food benchmarks!! Congratulations mom, when it comes to Akki Rotti, you win. Sorry Ammaji (my grandmother) this time you loose :(

Serves 6 ||  Calories per serving (Kcl) | total 127 | Protein 2 |  fat 2.2 || Fiber 0 gm |

Rice Flour       1.5 cups + extra for rolling.
Salt  a pinch
Water
Ghee or peanut oil as desired

Method:

• Bring a cup and a half of water to boil. Dump in a generous pinch of salt.
• Reduce heat and stir in the rice flour, a tablespoon at a time. Making sure there are no lumps.
• Cover and turn of the heat.
• When the mixture is cool enough to handle, kneed it into a dough akin to the chapati dough. If the dough is very tight, sprinkle some hot water. If it is too runny, mix in a handful of rice flour.
• Pinch a ball as big as probably a golf ball or may be a little larger.
• Roll it between the two of your palms making it perfect sphere. Flatten it slightly and place it on a floured board. 
• Roll it out into circular discs using a rolling pin. 
• Place it on a preheated tawa. Cook on one side, sprinkle some water, turn it and cook it on the other side as well. Apply oil or ghee if desired. If I am eating, it is Ghee please :)
• Serve with Ennegai .