AVALAKKI AKKI ROTTI
Today's recipe is for a dish from my Home State of Karnataka. It is made for breakfast or as a snack. The key ingredients are Beaten Rice (Avalakki in Kannada) and Rice Flour ( Akki Hittu in Kannada).
At home, we are fond of Karnataka cuisine so elsewhere in this blog, you will find some other famous dishes from our State such as:-
When you make it for yourself, I am sure you will like the Avalakki Akki Rotti as much as we do.
- Avalakki / Beaten Rice (thin variety)/ Poha, 1 cup
- Akki Hittu, (Rice Flour), 1 cup
- Medium- sized Onion,1
- Green Chilies, 2-3
- Curry Leaves, 1 sprig
- Coriander Leaves, 2 tbsp
- Jeerige, ( Cumin Seeds), 1 tsp
- Salt, to taste
- Oil, as required for making the rotates
Wash the Avalakki ( thin variety) in adequate water and drain away the excess water
Mash the washed avalakki
Finely chop the onion, green chillies, curry leaves and coriander leaves
In a vessel, mix together the mashed avalakki with the rice flour, the finely chopped onion, green chillies, curry leaves and coriander leaves
To this add the cumin seeds and salt to taste
Add 1/2 cup of hot water, mix well and knead this with your fingers to form a soft, pliable dough
Next, divide this dough into equal portions. With this quantity, I got 6 portions as you can see.
Heat a tawa and lightly grease it with oil.
Next step is to flatten the dough to form rottis. If you prefer, you can use a greased banana leaf or butter paper to flatten the rottis and transfer them to the tawa. I like to flatten the rottis directly on the tawa using my fingers after greasing them lightly with oil.
Make 3-4 small holes in the rotti and roast on medium flame
Drizzle oil in and around the rotti for it to get better roasted
Once the base of the rotti gets roasted, flip and roast the other side by drizzling oil as required
Transfer each cooked rotti to a serving plate
Serve Avalakki Akki Rotti with chutney of your choice.
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