12 November, 2017


Posted in : BREAKFAST RECIPES, ROTTI / ROTI / THALIPEET on by : Divya Suresh Tags:

To begin with let me translate the above mentioned Kannada words to English.  The word ‘akki’ translate to ‘rice/chawal’, ‘rotti’ translate to ‘roti’, and the main word here is ‘Banale’ which translate to ‘Wok/kadai’. So basically the roti which is made directly in kadai/Wok. This is the basic version of akki rotti, which uses very few basic ingredients along with rice flour. You can have it with any kind of chutney , chutney powder , curd, chutney powder mixed with curd, honey etc etc. It just tastes yum. The below mentioned quantity of ingredients makes 8 nos., of rotti.


Ingredients :

  • Rice flour – 2 cups
  • Cumin seeds – 1&1/2 tbsp
  • Grated fresh coconut – 3/4 cup (the more the tastier)
  • Green chilli – 4 (adjust)
  • Coriander leaves – 1/2 cup
  • Curry leaves – 2 tbsp
  • Salt to taste
  • Oil to roast the thalipeeth


       PROCEDURE :

  • Gather everything, except oil in a wide bowl, combine everything well and make dough using required water (add little at a time)
  • Divide the dough into 8 equal portions
  • Grease the wok and keep one portion of the dough in the centre and spread it with your fingers evenly all over it, make a big whole in the centre

  • Keep it thick or thin according to your taste/choice, but don’t spread it too thin
  • Keep the wok on the heat (medium), add little oil to the hole in the centre and roast the rotti

  • Remove from the fire when it becomes light brown all around
  • Remove the rotti from the wok and serve with ghee (optional) and any accompaniment
  • You need to wait for a while to make another rotti, till the wok gets cooled or hold the back side of the wok under the running water
  • Repeat the above method and make all the rotti (actually we use two woks simultaneously)



Today I served it with seemebadanekayi/Chayote squash/chou chou Palya