Akki roti (
rice flat bread) is one of the famous
tiffin items of Karnataka. Having grown in Bangalore, this was something most
of my kannadiga friends brought in
their lunch boxes.This time my mom had brought some lab lab beans during her visit and there is a special jadoo when she makes it and so it was she made these rotis during her visit to my home.
One of the disadvantage of this method in my style of making this roti is, the tava has to be washed under cold running water till it is cool enough to pat again. Patting it while hot will burn our fingers. My atthai ( father’s sister) who travelled and lived in the interiors of Karnataka and learnt many dishes makes it in a different way, she adds a boiled potato to the dough to make it crispy and she pats it on an iron kadhai. There are many variations in this dish by adding/deleting a few ingredients and also in the way it is made. . Although, my atthai makes it on a iron kadhai….i generally make it in an iron tava
One of the disadvantage of this method in my style of making this roti is, the tava has to be washed under cold running water till it is cool enough to pat again. Patting it while hot will burn our fingers. My atthai ( father’s sister) who travelled and lived in the interiors of Karnataka and learnt many dishes makes it in a different way, she adds a boiled potato to the dough to make it crispy and she pats it on an iron kadhai. There are many variations in this dish by adding/deleting a few ingredients and also in the way it is made. . Although, my atthai makes it on a iron kadhai….i generally make it in an iron tava
Ingredients
for filling:
Rice
flour - 2 cup
Finely
Chopped onions from 1 onion
1 medium
sized boiled and mashed potato
Carrot
gratings from one carrot
Lab lab
beans or avarai – ¼ cup
Coconut
gratings – 1 table spoon
Green
chillies finely chopped ( or you can even grind) – 2
Chopped
coriander/curry leaf -1 teaspoon
Jeera/cumin
– ½ tsp
Salt (
according to taste)
Sesame oil
for cooking
Method for
preparing dough
Take a wide
bowl….add all the ingredients and dry mix them till all the ingredients mix
well. Onions and the veggies will
release water into the mix helping you
to bind the dough. Add sufficient warm water to bind it like a thick dough(
slightly thinner than chappati dough and thicker than dosa dough). Cover it and rest it for half an hour.
Method to pat:
There are
various method of patting the dough but I pat directly on the tava. While some pat it on a greased plastic sheet/
banana leaf and then release it on a hot tava.
I genereally take a cricket ball sized dough and pat it on a greased
room temperature tava( not hot) . I make holes 3 holes in between and then light the tawa. After some time, I drizzle oil around the roti so that it
seeps close to theholes and cooks the roti in in the middle. When brown at the
bottom, it has to be flipped over and cooked for a while. The roti is
then ready crispy and soft at some points depending on how we have
patted.
The roti
tastes delish by itself since it has all ingredients but it can also be had
with gun powder/ chutney or butter depending on one’s taste buds.
.
The dough consistency
hand patted on the tava
tastes good by itself or you can eat with gunpowder, butter or chutney of your choice
Note:
1.This can also be prepared with left over mushy rice in the ratio 2:1 (1 measure of rice flour)
2 .veggies are optional
3. You can add veggies like finely chopped capsicum, dill leaves etc to suit your taste.
.I used the below lab lab beans and that is why it is called avarekalu akki roti
