Week 3: Akki Roti or Rice Roti
This week had me thinking quite a bit about what to cook… Finally my tummy made the choice
Akki Roti (Rice Roti)
3 cups rice flour
1 cup cooked rice (optional)
1 big onion
2 medium size chillies
Fist full of coriander leaves
½ tsp Jeera (cumin) powder
Salt to taste
Textured cloth napkin or handtowel
Finely chop onion, chilles and coriander.
Mix the rice flour and rice in a bowl. Add chopped onions, chilles and coriander. Add jeera powder and salt to taste.
Knead the mixture into dough. Add water slowly as not much water will be required. The dough should be soft but not sticky.
Adding rice is a trick I learnt from Mom. Cooked rice (especially when a bit old) acts as a gluing agent and gives the roti its own texture too.
Wet the textured cloth napkin or handtowel so that it is moist but not dripping. Place a ball of the dough on this and pat flat to required thickness with your fingers. Keep dipping your hands in water to make sure the dough doesn’t stick to your fingers.
Heat a girdle (tava) and add a few drops of ghee before gently but firmly flipping the roti (with cloth) onto the tava. Now slowly lift away the cloth and cover the girdle to cook the roti on a slow flame. Flip roti, add some ghee and cook until both sides are golden.
Older generations pat the roti out right on the pan. I find the cloth method easier and it lets me thin out the roti quite a bit too.
The roti’s take a while to cook so you may want to use two pans. Be careful to not over-fry as then they become very crisp.
Serve hot with pudi, chutney, pickle or curry. Serves two hungry people