Thread by @mmahesh1

Akki Rotti (ಅಕ್ಕಿ ರೊಟ್ಟಿ)
(Signature disk of Karnataka – southern state of India)

(Can’t find in any Indian Restaurants in US)

With:
A: 3 cups of rice flour
B: # cups of water

1/

Process (little tricky but gets better w practice)

A: Heat 3 cups of water, 1 tsp of oil & 1 tsp of salt
B: When the water boils, add 3 cups of rice flour and mix gently
C: Mix nicely to avoid any lumps
D: Mixture is hot, be careful when you start kneading

2/

E: Dip hand in cold water when kneading to form a smooth and soft dough
F: Take a golf sized dough and knead again – add dry rice flour while kneading to avoid sticking
G: Dust rolling board w rice flour to prevent sticking (tricky part– improves w practice)

3/

H: Roll to uniform thickness dusting rice flour as needed
I: Take a bowl of your liking size and by placing the bowl inverted, remove the dough extending outside
J: Gentle tap the bowl to release the rolled dough (now in uniform size)

4/

K: Carefully transfer the rolled rotti to a hot tawa
L: Wipe off flour using wet cloth, one side at a time
M: Once base is cooked, flip over & cook
N: Cook both sides and allowing to puff up

5/

O: Smear w butter or ghee (your liking) and save it in covered box to keep it soft

Akki Rotti (ಅಕ್ಕಿ ರೊಟ್ಟಿ) is ready to eat with spicy chatni (red is favored often) or any Gojju (ಗೊಜ್ಜು)

Cook Time: <45 min
Serves: 4-6
Cost for Ingredients: <$5

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