Saturday, July 5, 2008

Masala Akki Rotti

In most parts of Karnataka, one of the easy breezy breakfast dish is the Akki rotti. Needless to say, this versatile rice flour bread incorporates variety of vegetables. Here is one version of this rotti, where I have used "Sabsige Soppu/Dill leaves" to flavour this bread. This really brings out a sharp flavour which is extremely delicious in this rotti.

To make you need:
1 cup rice flour
1cup chopped fresh dill leaves/Sabsige soppu
2tbsps fresh grated coconut
2tbsps fresh grated carrot
1tbsp jeera
2 green chillies chopped
1 cup sour curd
salt to taste
Process: In a pan, combine all the above ingredients to form a chapati like dough. The consistency should be soft but not watery. Keep this mixture aside for a few minutes till the sourness of the curd spreads in the dough.
In a flat pan, grease your hands, grease the pan if it is a not a non stick pan. Take a portion of the dough (a medium sized ball) and tap from inside out on the pan till it spreads out evenly. Depending on your taste you can roll it with your palm very thin or a little thick. Now place it on the stove and on a medium flame cook this adding a tsp of oil around this rotti till it is crispy and cooked on all sides evenly.
Serve it with a dollop of butter.

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