20 April, 2016
Cucumber/southekayi akki rotti| thalipeeth
This is one of the staple food in Karnataka. this is a quick, easy and healthy recipe too to prepare on any time of any day. This can be made directly on tawa or can be spread on the parchment pater or butter sheet with the help of oil or can also be made on rotti tatte (rotti Plate). This rotti can also be made using varieties of vegetables like onion, cucumber, cabbage, capsicum, carrot, fenugreek leaves etc. in their grated form or pureed form or very finely chopped form
Ingredients : measuring cup used – 250 ml
- Rice flour – 2 cups
- Cumin seeds – 1&1/2 tbsp
- Grated fresh coconut – 1/2 cup (optional)
- Green chilli – 2 (adjust)
- Coriander leaves – 3 tbsp
- Curry leaves – 1 tbsp
- Grated cucumber – 1 cup
- Salt to taste
- Oil to roast the thalipeeth
PROCEDURE :
- Gather together chopped coriander leaves, curry leaves, green chili in a wide bowl or Parath
- Now to that put cumin seeds, rice flour, coconut, grated cucumber and salt, mix everything nicely, cover and rest it for 10 to 15 minutes
- Combine everything well, the water content in the cucumber will be enough to knead the dough
- Add extra water, little at a time, only if needed to knead the dough
- Divide the dough into equal portions, take a portion and flatten it evenly all over the paper with your greased fingers
- Roast the rotti on both the sides, on a heated griddle/tawa by smearing with little oil
- Serve along with any kind of chutney or curry of your choice
Today I made fiber rich, summer friendly akki rotti by adding grated radish, carrot and onion. Using radish while making akki rotti is a rare thing, I mean I have not seen anybody doing so. But it tasted too good.
Follow the above mentioned same method, just replace cucumber with 1/2 cup of each grated radish and carrot and finely chopped 1/2 cup onion
