Akki Rotti which literally translates into Rice Roti is rice ground along with coconut and flavoured with chopped onions, green chillies and coriander leaves. Tender Hyacinth Beans too are added when in season. I have also added finely chopped mint leaves as I love the wonderful aroma that spreads when the akki rotti is being roasted.
- 250 gms rice
- 1/4 of a large coconut grayed
- 8 green chillies
- 2 large onions
- 100 gms tender Hyacinth Beans deskinned
- A small bunch of coriander leaves
- 5 sprigs of mint leaves
- Oil for roasting (optional)
Soak the rice for about 2-3 hours. Grind the coconut fine and then add the rice. Grind it to a Semolina like consistency with enough water to make a batter which is neither too thick nor runny. If you wish to pat the rotti with your fingers, see that the batter is thick. Chop onions, coriander leaves and the mint leaves fine and drop them into the batter. Add the tender Hyacinth Beans too. Grind the green chillies coarsely and add them to the batter along with salt. Mix well. Heat a tava/ skillet. Pour a ladleful of the batter and drizzle with oil. Roast on a gentle flame. Flip and roast on the other side too. Serve with chutney of your choice.
Note: One can skip oil or any kind of fat while roasting as the coconut and onions make the akki rotti really soft.
Copyright © 2018 by Vinaya Prabhu All rights reserved.