Akki Roti Recipe (Rice flour roti)

     A famous breakfast dish from Karnataka's cuisine. Apart from this one-liner intro, for me personally, it carries good memories of my college days. In college, I had a kannadiga friend from whom I got to taste this roti during lunch. With the few rotis she brings for herself, she would also share a piece with us, the other 3 second benchers :)  Thats when I got hooked to its taste and aroma. Few months back I got this recipe from her over whatsapp. And I tried it out yesterday evening. Thanks Apoorva !! It turned out good and we enjoyed a new dish :)
     In a way it reminded me of the verum arisi adai (plain rice flour adai) that we make with a more liquid form of batter with murungai keerai. I can now add this dish, to the group of quick fix tiffins that can be made without a conventional dosa/idli batter.

Prep Time: 10 mins || Cook Time: 25 mins || Yields: 4 || Category: Breakfast/Tiffin

Ingredients:
1. Rice flour - 250gm
2. Onion - 1 (small)
3. Green chillies - 1 or 2
4. Hing - 2 tsp
5. Cumin seeds - 2 tsp
6. Grated coconut - 2 tbsp
7. Coriander leaves - 2 tbsp (finely chopped)
8. Ginger - 1 tbsp (finely chopped)
9. Salt - as required
10. Oil - as required

Method:
1. Mix the rice flour with finely chopped onion, green chillies, grated coconut ginger, hing, cumin seeds, coriander leaves and salt. 

2.  Add warm water little by little and make it a soft dough. Divide the dough into equal sized balls. Take a ball and spread it evenly on a butter paper/aluminium foil/banana leaf, greasing the hand with oil, slightly.

 3. Meanwhile heat a dosa pan or a wok. Carefully transfer the roti to the hot pan and cook in medium flame. Make a small hole in the middle, for the roti to get cooked. Cook covered for a min.

 4. Flip the roti to the other side drizzling enough oil. Cook the roti until it is slightly golden. Enjoy it hot with tomato chutney or any tangy dip of your choice.

Suggestions:

• For a crunchy texture, add 2 tbsp of bengal gram (soaked for 30 mins in water & drained) or hyacinth bean (broad bean/avaraikkai).
• Can also add finely chopped dill leaves for added flavour.
• Always have the flame in medium for getting uniform well cooked rotis.

I had the roti with a tangy Amla pachadi..