Description
This recipe is for Karnataka-style (Southern Indian) Akki Rotti. This savory flatbread can be enjoyed for breakfast, as a snack, or for lunch. It is very filling and contains lots of veggies to fulfill your veggie requirements for one meal in a day. Serve with the chutney or pickle of your choice.
Ingredients
- ½ cup green mung beans (green gram)
- 1 cup water
- 2 cups white rice flour
- 1 teaspoon cumin seeds
- 2 ½ teaspoons finely chopped green chile peppers
- ¼ teaspoon asafoetida powder
- 2 tablespoons finely chopped fresh cilantro
- ½ cup unsweetened shredded coconut
- ¼ cup shredded carrot
- salt to taste
- ½ cup vegetable oil, divided
Instructions
- Cover the mung beans with the water and refrigerate overnight. The next day
- drain the beans and reserve the soaking water.
- In a mixing bowl
- combine the mung beans
- rice flour
- cumin seeds
- green chile
- asafoetida
- cilantro
- coconut
- shredded carrot
- and salt. Gradually add the water
- mixing well with your hands to form a workable dough. Use only as much water as needed (about 1/2 cup).
- Shape the dough into balls about the size of a tennis ball. Set aside. Flatten one portion of dough into a thin round.
- Heat 2 tablespoons of vegetable oil in a griddle or skillet over medium heat. Place the rotti in the oil
- and fry until golden brown
- about 30 to 40 seconds. Flip the rotti over and fry until golden. Repeat with the remaining dough
- adding 2 tablespoons of oil to the griddle for each rotti. Serve hot.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 1 day
Servings: 4