Masala Akki Rotti

Akki Rotti is beloved favorite among southern Kannadagidas. We love it and eat it way too often, say like the north Indian eat their Parathas. Akki Rotti is again like a blank canvas, color it which ever way you  want. Mil makes amazing Masala akki rotti, the variety that has so many goodies in it that chutney need not be served at all. This time when she made it, I pushed her to measure down ingredients and viola, here it comes.

We will need,

Rice flour 1 cup
Water 1 cup
Onion minced 1 medium
Coriander fresh chopped a handful
Curry leaves shredded 10-12
Green chillies minced 2-3 adjust according to taste
Avarekalu /Indian beans (tender ones, cooked) 1/2 cup
Jeera 1/2 tbsp
Sesame seeds 2 tsp
Salt to taste

To cook the rotits and serve we will need Peanut oil /ghee/butter as preferred, but definitely optional

Method:

• Stir a tbsp of rice flour with about 1/4 cup of water to form a slurry. Now combine the rest of the water in a non-stick pot, add salt and bring it to a boil.
• Once the slurry starts to boil, dump the remaining flour and the rest of the ingredients except the ghee/oil/butter if using and stir. Cook for about 1-2 minutes and remove from heat.
• Once the mixture is cool enough to handle, knead it as you would the dough for chapati. The mixture should be pliable but should come together easily  as well. If it is too wet, add a little extra rice flour. If it is too dry, add a little hot water. 
• Once the kneading is done and the mixture has come together and is sort of uniform, divide it into three or four smaller balls. 
• Preheat a skillet
• Place one of the divided balls on a piece of plastic sheet or a parchment paper and start spreading it out into a large flat disc using your fingers. Dab a little oil on your fingers if the dough sticks. Once the disc is about 8" to 10",  poke a few holes, one in a center and a few around it. Mil makes five of them. 
• Place it carefully on the preheated skillet. To do that, you can either gently remove the disc on to your palm and place it on the skillet or invert the Parchment disc side down on the skillet and gently peel the parchment away. 
• Once the Rotti cooks on one side and the edges look set, dab a little oil/ghee if using and flip the Rotti carefully.Cook on the other side till golden. Remove from heat and serve it right away.

P.S: Other ingredients that makes this Rotti even more lovable are chopped dill, fenugreek greens, carrots.