Akki Rotti with a Twist

Ingredients

• 2 cups (240g) rice flour 2 cups (240g) rice flour
• 1/2 cup (60g) grated carrots 1/2 cup (60g) grated carrots
• 1/2 cup (60g) grated zucchini 1/2 cup (60g) grated zucchini
• 1/4 cup (15g) chopped cilantro 1/4 cup (15g) chopped cilantro
• 1/4 cup (40g) finely chopped onions 1/4 cup (40g) finely chopped onions
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• Water, as needed Water, as needed
• Oil, for cooking Oil, for cooking

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0.3g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 4g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the rice flour, grated carrots, grated zucchini, chopped cilantro, chopped onions, green chilies, cumin seeds, turmeric powder, red chili powder, and salt.
2. 2.
   Gradually add water to the mixture and knead it into a soft dough. The dough should be pliable and not too sticky.
3. 3.
   Divide the dough into small portions and shape them into balls.
4. 4.
   Take a ball of dough and flatten it on a greased surface to form a thin pancake-like rotti.
5. 5.
   Heat a griddle or a non-stick pan over medium heat and drizzle some oil.
6. 6.
   Carefully transfer the rotti onto the hot griddle and cook until golden brown on both sides, adding more oil if needed.
7. 7.
   Repeat the process with the remaining dough.
8. 8.
   Serve the hot and crispy Akki Rotti with your favorite chutney or curry.

Treat your ingredients with care...

• Rice flour — Ensure that the rice flour is finely ground for a smoother texture in the rottis.
• Grated vegetables — Squeeze out any excess moisture from the grated carrots and zucchini to prevent the rottis from becoming soggy.

Tips & Tricks

• Add a handful of chopped spinach or fenugreek leaves to the dough for an added nutritional boost.
• For a spicier version, increase the amount of green chilies or add a pinch of cayenne pepper.
• Experiment with different grated vegetables like beetroot or cabbage for unique flavors.
• Serve Akki Rotti with coconut chutney, tomato chutney, or a spicy curry for a complete meal.
• Leftover rottis can be refrigerated and reheated on a griddle or in a toaster for a quick snack.

Serving advice

Serve the hot Akki Rotti with a dollop of ghee or a side of coconut chutney for a delightful breakfast or brunch experience.

Presentation advice

Arrange the Akki Rotti on a platter, garnish with fresh cilantro leaves, and serve with a colorful assortment of chutneys and curries for an appealing presentation.