Tuesday, July 4, 2017

AKKI ROTTI WITH BADANEKAYI YENNEGAYI

AKKI ROTTI WITH BADANEKAYI YENNEGAYI

Today we shall make Akki Rotti or Indian Flat Bread made of Rice Flour. In the northern part of my home State of Karnataka, different types of rottis are made as part of the daily meal. These include jolada roti or jowar rotti, (made of sorghum) and akki rotti (made of rice flour).

Traditionally, akki rotti is often had with a vegetable side dish called yennegayi. The word " yennegayi" itself comes from two Kannada words, "Yenne" for oil and "Kayi" for vegetables. Different types of  vegetables can be used in making yennegayis but the most popular in the North Karnataka region has to be Badanekayi Yennegayi made with baby brinjals or egg plants. The recipe for Badanekayi Yennegayi is here in a recent post in this blog.

Tips:

# The proportion of rice flour to water is 1: 1. It can be 1: 1.5 depends on the quality of rice flour for which extra warm water is kept aside to be used only if required.

# When kneading the dough if is still not soft and pliable enough, additional water may be required

# 1 cup of rice flour, yielded me 8 akki rottis. Of course the size depends on the size of the dough used to make each rotti.

Please try this for yourself. You will find that akki rotti and badanekayi yennagayi make a delicious combination.



Ingredients:
  • Rice Flour, 1 cup + 1/4 cup for dusting
  • Salt, to taste
  • Oil, 2 tsp + some for smearing the palms while kneading dough
Method:

To prepare the dough of rice flour, boil 1 cup of water in an utensil, and keep ready another 1/4 cup of warm water to be used- if required- later
To the boiling water add 2 tsp of oil, salt to taste and 1 cup of rice flour and mix well with ladle to make sure there are no lumps formed
Turn off the gas and keep the utensil covered for about 5 minutes for the dough to become soft
Next transfer the dough to a broad plate and when it is cool enough to handle, apply a little oil to your palms and knead the dough till it becomes soft and pliable. (Add more warm water to knead the dough only if required).
Cover the dough and let it rest for 15 to 20 minutes
Make lemon sized balls of the soft dough, dust them in the rice flour kept aside and flatten them gently with your palm
Now roll out each of these balls of dough gently into rottis
Heat a thick bottomed tawa
When it gets hot, carefully pick and place the rolled out rotti on the tawa
When the rotti is cooked and slightly changes colour and bubbles form, turn it over and press the rotti gently with a ladle and cook till brown spots appear on it
Cook the rotti till it becomes light brown on both sides
Similarly cook all the rotis
Serve hot with Badanekayi Yennegayi