There are two ways of looking at Akki Rotti – you can think of Akki Rotti as unleavened bread made out of rice flour or as spicy pancakes.
Personally, I prefer “Sada” Akki Rotti (plain rice flour bread) to the many different the masala ones which have onions, grated vegetables, cumin and green chilly. Sada or Plain Akki Rotti is a zero oil bread much like the phulka and is super soft and fluffy like the Gujrathi rotlis. It is typically served with uchellu podi and ennegayi or gojju.
While one can find nifty workarounds for getting the masala ones, the sada ones aren’t that amenable to cheat sheets. The masala akki rotti has been a saviour once – when absent mindedly I made naan dough out of rice flour. Amma and I converted it into some kind of masala akki roti – dosa 🙂 – rich in milk and absolutely yummy.
Yet, nothing can beat the divine taste of plain akki rottis which I have been wanting to try for quite sometime. I faithfully followed Aaruni’s (introduced in the earlier post) recipe and method and I am glad to say the results have been fantastic for a beginner like me. I was quite delighted when the rotis puffed up. Yay, yay!!
These are a wee bit thicker than they are supposed to be and though round, have tapered edges (booo hoo!!!).
Here’s Aaruni’s recipe that I faithfully followed:
Preparation Time: 5 minutes , Cooking Time: 30 minutes , Yield: 6 Rotis (these are slightly bigger than wheat flour rotis)
- Rice Flour – 2 cups
- Water – 2 cups
- Salt – 1 tsp
*cups=225ml or 8 oz measures.
- Bring salt and water to boil in a heavy bottomed cooking pot on a medium flame.
- When the water starts bubbling, reduce flame to low and throw in the flour evenly. Do not stir. Keep on a low flame for a minute.
- With the back of the ladle whisk the contents into a smooth paste. Remove from stove and keep aside for cooling.
- Knead into a dough. The more you knead, the less you sweat while making the rotis. Divide into 6 parts and shape into balls.
- Keep aside a little rice flour for dusting. Wipe a flat board/ roti rolling surface with a clean wet cloth. Wipe your belan/ rolling pin with the wet cloth.
- Take one ball of dough and roll in the flour. Flatten the ball into a round. Roll into a round with the belan/ rolling pin (exert very little pressure), continuosly moving the roti in a circular direction. The roti should be rolled out thin. Dust off the flour and wipe the roti with a wet cloth.
- Heat a tawa. Slip the roti in the tawa. Cook on a medium flame. When you see about two or more air pockets bloat up, turn and cook the other side. The roti would have started puffing. Turn again and cook for a few seconds.
- Repeat for all the other balls of dough. Remember to clean the rolling board and belan/rolling pin and wet them with a cloth for each roti.
One pack of soft fluffy “a wee bit thick” Akki Rottis packed off to Asha for RCI-K.
You might want to check out few other versions of plain Rice flour breads:
- The Coorgi version from Asha’s Foodie’s Hope.
- Chavlachi Roti from Koli cuisine (Maharashtra) from Anjali’s Anna Parabrahma
- Ari Pathiri (Kerala) from Aparna’s Bhakshanam
- Tandla Pita from Shilpa’s Aayi’s Recipes and Tandlya Roti from Raaga’s The Singing Chef (Konkani)