Akki Rotti is a unique speciality of Karnataka. It is in many ways very similar to Thalipeeth form Maharashtra.

I was wanting to post this one ever since I started with this blog. Akki Rotti is made so often at home, infact it is a very common dish at most homes in Kannada households. But I somehow never got around photographing it.

There are quite a few variations to the usual plain Akki Rotti. You could use a medley of grated vegetables, finely chopped spinach/fenugreek or methi leaves/dill leaves or even flat beans.

I particularly love the ones with Methi leaves. The taste of fresh methi leaves really stands out. We made Akki Rotti for breakfast this morning, & there was quite a bit dough remaining. I was in the mood to photograph too.

Here's how to go about it.

You Will Need:

• 1 cup rice flour ( a medium sized cup will yield about 4 rottis )
• 1/2 cup finely chopped methi/fenugreek leaves/Menthya Soppu
• 4 green chillies - chopped finely
• 1 tsp cumin seeds
• 2 tbsp grated coconut - fresh/frozen ( The more you add, the tastier it gets )
• Salt as per taste
• Oil

Method:

In a large bowl,mix all ingredients except oil.

Add enough water to make a soft dough. The dough should be softer than a chapati dough but shouldn't be very watery. It should be form enough to make a medium sized ball out of it.

Grease a iron Kadhai /Tava with a tsp of oil.

Take a meduim sized ball, Pat it into the greased tava. The thinner you pat, the crispier it gets. Pour a tsp of oil around the center & the edges.

Cover the tava /kadhai with a lid. After about 3 mins, check with a spatula if the bottom of the rotti has turned slightly brownish. Let it cook for another minute if you want a crispier rotti.

Remove once done. Serve with pickle, chutney powder, butter or some yogurt. Enjoi ...

I like mine with some fresh yogurt mixed with a pinch of Rasam powder & salt. Yes, Rasam Powder with yogurt. Do give it a try, you will love it too.