Akki Roti

Akki roti, with California Walnuts as a key ingredient, is a nutritious, gluten-free, and vegan alternative to common Indian flatbreads. It is traditionally served with coconut chutney, sambar, or any other spicy curry dish. The name "akki" means rice in Kannada and is a staple food in southern Indian households.

Serves

Time

30 minutes

Recipe By

Chef Varun Inamdar

Ingredients

1 cup rice flour
1 onion, finely chopped
1 inch garlic, finely chopped
1 green chilli, finely chopped
Handful of coriander leaves, finely chopped
Handful of California walnuts, chopped roughly
1 tsp cumin seeds
Salt to taste
1/3 cup hot water
Banana leaf/aluminium foil for patting and shaping
oil for roasting

Method

1. In a large mixing bowl combine rice flour, onion, coriander leaves, walnuts, chilli, ginger, salt and cumin seeds.

2. Furthermore, crumble the above mixture well and add hot water to make a smooth and soft dough.

3. Now take a small ball of dough and start patting over oiled aluminium foil or banana leaf.

4. Dip your fingers in water and pat evenly trying to avoid cracks. Some cracks will be unavoidable.

5. Using a fork, dock the akki roti so that it can absorb oil and cook properly.

6. Grease the pan with oil and gently drop the sheet/leaf upside down over the hot griddle.

7. After a minute, peel off the aluminium foil/banana leaf slowly without breaking the roti.

8. Furthermore, smear some oil over the roti and cook on medium flame.

9. Flip over and cook on both sides.

10. Finally, serve the hot roti with chutney of your choice.