Masala Akki Roti Recipe | Rice Flour Roti Recipe, a healthy traditional & popular South Indian rice flour-based roti generally served for morning breakfast.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Breakfast / Lunch / Dinner, Indian Flat breads
Squeeze and mix well until onions release all the moisture.
Now add water gradually (around ¾ cup) water and start mixing the flour and knead to the soft and pliable dough without applying much pressure..
Cover & set aside for at least 20 minutes.
TO PREPARE AKKI ROTI ON A BUTTER PAPER:
To prepare akki rotti on a butter paper, grease the butter paper.
Take a big lemon sized dough ball, tap gently & spread to a thin roti using your fingers (3 to 4 inches in diameter). Make a hole in the centre.
Now, flip over the butter paper to the hot pan and press gently so that roti sticks to the pan & remove the butter paper.
Flip over to the other side once the base is cooked.
Now add oil and cook on both sides until you see some golden spots.
TO PREPARE AKKI ROTI ON TAWA (NON STICK or IRON/CAST IRON PAN):
Grease the heavy-bottomed tawa/kadai with 1 tsp oil.
Take a dough ball and spread directly on the tawa/kadai. Tap gently to a thin thickness and make a hole.
Place the tawa/kadai on medium flame.
Cook on both sides, add a tsp of oil & cook until it turns slightly golden brown.
Recipe Video
Notes
Use fine variety of Rice Flourfor this recipe and not coarse one as you may not be able to shape it properly & there might be cracks while roasting as it may not hold together.
Though dill leaves is one of the key ingredients & elevates the taste and flavour of this recipe, use it in moderation as it has a strong flavour, which might not be liked by everyone.
The dough should be medium soft and not too hard or too soft.
You can also add 1/4 cup cooked rice to the mixture and mi. This makes the roti soft and is also a good way to use left over rice!
You can prepare the dough and refrigerate it for about 2 to 3 days & use it later.
When using the tawa method, you will need 2 pans to alternate between while making the other roti as the pan will be hot.
If you like crispy akki rotis, using an iron or cast iron pan/kadai gives perfect results.