a handful or 2Dill leaves/ sabsige Soppu, -finely chopped ( optional)
1tbspSoaked Bengal gram, ( optional ; gives nice crunchy taste in between )
Oil, - to roast
Add onion, coconut,green chilli, coriander, Curry leaves,dil leaves,soaked bengal gram,cumin seeds and salt in a wide mixing bowl.Mix it nicely by crushing onions with your hands for few minutes. This brings out more flavors from them.
Add rice flour to it.Start adding water little by little and mix it nicely to form a dough.
The dough should be such that its easy to spread / pat with hands. It should not be too hard ,smooth-firm dough.
There are two ways in which you can spread the rotti on the tawa :
Grease a plastic sheet / aluminum foil / parchment paper /banana leaf .Take an orange sized dough and pat it evenly with your hands to a medium thin pancake.Wet your hands in between with water to ease the patting.Make a hole on the rotti so that they get cooked uniformly.
Heat the griddle.When its hot ,put the sheet on the griddle ( rotti side facing the griddle ). Cook the rotti along with the sheet for 30 sec and then slowly remove the foil.Rotti gets transferred from sheet to the griddle.
Use two - three tawas to make rottis using method 2 . Grease the cold tawa and take orange sized dough and pat it evenly on the cold griddle to a medium thin pancake.Switch on flame and cook on medium flame. To make next roti , take another cold greased tawa and pat on them . The 1 st tawa can be re used after cooling it . So you keep rotating tawas while making each roti in this method . Do not attempt to pat the dough on hot tawa as the dough does not spread well. So you keep changing the tawas to make rotis .How to cool tawa quickly ? refer NOTE No. 3
Once you have patted rottis using method 1 or 2 ,cook them medium heat.Pour some oil in the holes and all over the rotti.Cover and cook till it becomes slightly brown in colour. Then flip the rotti and continue cooking for about a minute or so till the rotti becomes crispy.
Akki rotti is ready to be served. Serve it coconut chutney / chutney powder + yoghurt / chutney powder + butter . Enjoy them as your heart weekend breakfast / Snack / Dinner .
Variations : In the above recipe for extra flavor i have added dil leaves and soaked bengal gram. As a change you can try these variations.. they too taste yum. To the dough you can also add grated carrots/ finely chopped capsicums / grated cucumber /cooked tender hyacinth beans / corn / handful of crushed roasted groundnuts /methi leaves.Addition of any veggie would add to the nutrition value.Mix and match to suit your taste buds.
Always grease the surface before patting the rotti also wet your hands with water in between the process to helps you pat them evenly .
How to cool tawa quickly ? Once the rotti on one tawa is cooked take it off from flame, remove the rotti.To reduce the temperature of tawa faster, keep the backside of the pan under running water for 1-2 mins.After about 2-3 mins, tawa is ready and you can pat next rotti.
You can add left over rice also to these rotti. Finely mash and mix with rice flour.
If your akki rotti is becoming hard then may be the dough consistency is too tough or addition of coconut is very less. Sometimes if the rice flour is not good also rotti becomes hard.
To make akki rotti soft you can make the dough little watery / mix using lukewarm water / increase coconut quantity / add mashed cooked rice.