Originally from Karnataka, this “roti” is close to a thin adai. Akki means Rice in Kannada, and these are thick, soft rice crepes.
I’ve loved these rotis (pronounced “rotti”) ever since I was a little girl and would get them for breakfast when I holidayed with my grandparents in Bangalore.
Easy to make and packed with flavor, these are great for a hearty breakfast or brunch. In the original recipe, you would essentially make a dough and pat the dough onto a pan to form a thick rotti/ tortilla. But I like them thin and crispy – and so, I made a batter rather than a dough by mixing in lots of water to make it of pouring consistency.
2 cups Rice Flour
4 green chillies, chopped
1/2 cup grated coconut
2 tbsp coriander, chopped
1 tsp cumin
1 pinch asafetida
1/2 tsp turmeric
1 onion, chopped
Salt, to taste
Mix all the ingredients with a little oil in warm water. I added enough water to make a thin batter.
Spread some oil on a heated pan and pour a 1/4 cupful onto the pan. Cover and let steam. Turn over and drizzle some oil on top.
Cook well on both sides till golden brown.
I love to eat it all by itself. But it tastes very good with a mild chutney.
I’m sending this one to Srivalli @ Cooking4allseasons for the Dosa Mela. This is the last one, I promise. As you can see, I’m a dosa freak too, Srivalli!