Akki Rotti or Pancakes made of rice are very popular in Karnataka. Enjoyed with fresh home made butter or with a korma, they are best eaten right off the stove. One can add Hyacinth Beans, chopped bell pepper or even fresh corn to the dough. I like mine best with a dollop of butter.
One bowl cooked rice
250 gms idli rava/ rice powdered to a semolina like consistency
125 gms rice flour
10 green chillies
1 small bowl coconut grated fine
2 large onions chopped fine
Mash the rice well. Crush the green chillies. Add the rice flour, idli Rava, salt, chopped onions, grated coconut, coriander leaves and water together. Allow to stand for ten minutes. If the mixture is dry, add some water and adjust the consistency. Pat the Akki Rotti on the tava and drizzle with oil. Roast on both sides and serve with home made butter.
Onion Pakora is a delicious tea time snack where in slices of onion are dipped into Chickpea batter and fried to a crisp. The method of slicing the onion varies all over India though the basic batter remains the same. It is this variation in slicing that gives it it’s distinct taste and texture.
1 cup Besan/Chickpea flour
1/2 cup Rice flour
1 tsp Ajwain/Carom seeds
1 tbsp chilly powder
2 green chillies
Coarsely crushed Coriander seeds
Oil for frying
Slice the onions thinly. Place them in a bowl along with minced green chillies, hing, chilly powder, ajwain, crushed coriander seeds and salt. Mix well, pressing the onions gently. Keep aside for ten minutes. The onions release water. Drop in the Besan and rice flour. Sprinkle a little water if required. The texture should be such that the flours should stick to the sliced onions. Heat oil in a pan. Drop in the onions a little at a time and fry to a rich golden brown. Drain on a tissue and serve hot.