Rice Flour Rotti (Akki Rotti) Recipe | Aasvaada Food Catering Service



Rice Flour Rotti (Akki Rotti) Recipe | Aasvaada Food Catering Service



Rice Flour AKKI ROTTI

Akki rotti is to a great degree famous mark breakfast dish of Karnataka. Akki Rotti is one of a kind breakfast dish made with sound greens and flavors. This sound, heavenly rice rotti is veggie lover and gluten free . The essential akki rotti can be made with rice flour, hacked green chillies, coconut and onion. Innovativeness does not stop here with regards to Akki Rotti arrangement. Any of your most loved vegetables like carrot, cucumber, sweet potato, potatoes and so on, can be added to it , greens make it more flavorful.There are assortments of akki rotti. Eat rotti as it is or with chutney, Ghee or Margarine or Butter.



Ingredients

2 container rice flour 

¾ container finely hacked onion 

Around ¾ container hacked dill leaves/sabbasige soppu 

Around ½ container methi takes off 

½ inch Finely cleaved ginger 

1 tsp Ajwain seeds (Optional)

4 to 5 glass finely slashed green chillies 

Around 1½ glass water 

½ teaspoon jeera/cumin seeds 

½ tbsp salt and  about three tbsp of oil/ghee.

1. Take every one of the fixings in a major bowl ( aside from oil and water)                and blend. 

2. Now gradually include water and blend the fixings until you get a delicate           mixture ( i utilized around 1 ¼ container). 

3. Divide the mixture into 18 to 20 equivalent amounts of. 

Choices to make rotti: 


1. You can use banana leaves

2. Or you can utilize 2 tava/kavali 

3. Or you can utilize bandale/wok 

4. Or on the off chance that you have just a single tava 

In the event that you are utilizing Banana Leaves: 

1. Just warm the leaves, oil it and place the batter in the inside and squeeze it           tenderly to make a thin circle.( If the mixture is adhering to the hand, oil the         hand and after that press). Make a gap in the inside and couple of additional         around. 

2. Heat the lubed tava on medium warmth, exchange this arranged rotti onto             the hot skillet, Pour the oil in the gap and around the edges as well. 

3. After a moment or so flip it to the opposite side, and let it cook. 

4. If you need delicate rotti, evacuate it early. 

On the off chance that you are utilizing Bandale/wok: 

1. Grease the Bandale liberally. Assume the mixture and position it in the                    inside. 

2. Press it delicately to make a thin circle.( If the mixture is adhering to the              hand, oil the hand and afterward press). 

3. Keep it on the stove on medium warmth. Cover it and coot it until it turns             brilliant dark colored. 

4. Turn off the warmth and expel it following a moment. 

5. To make another rotti, hold up until the wok/banale cools totally. 

Utilizing 2 Skillets: 


1. First, include a spoon of oil the skillet and spread it around. 

2. Place the batter in the middle and press it delicately to make a thin circle.( If         the mixture is adhering to the hand, wet the hand and after that press). 

3. Now make a gap in the middle and couple of additional around. Pour the oil in     the opening and around the edges as well. 

4. Cover this rotti with a top and place the skillet on the stove on a medium high       warmth. 

5. Once it winds up noticeably brilliant darker expel out the rotti (Usually takes 6     minutes). 

6. Meanwhile set up the rotti samy on another skillet. 

On the off chance that you have just a single skillet/tava then: 


1. After the primary rotti is finished, 

2. Turn the hot skillet Topsy turfy and run the chilly dilute until the           skillet       cools and afterward make the following rotti. ( be greatly watchful while you       take after this progression) 

3. Repeat a similar method for the rest of the batter. 

4. Serve hot with ghee, coconut chutney or chutney powder.


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Thank You ....Enjoy the above recipe.

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