19 January, 2018
YELLU-JEERIGE AKKI ROTTI white sesame seeds-cumin seeds rice flour roti
Our ancestors never used to make akki rotti using greased sheet or plate but using wok/kadai/banale only. The rotti made in kadai takes its shape and comes out like a bowl. Akki rotti/rice flour rotti is hot favourite with the people from Karnataka that too specially the people from Malenadu (western ghats). So obviously this is one of my most favourite breakfast dish. I have separate small sized kadai/banale/Wok to make this rotti exclusively. There are many varieties of akki rotti are there, using vegetables, plain, by steaming the flour etc. But the very basic rotti consists of only rice flour, cumin seeds, green chilli, curry leaves and coriander leaves. But today what I’m going to share is very much like this basic rotti, but the only difference is adding sesame seeds, and skipping coriander leaves & green chilli, which we prepare specially during Shankranthi/sankranthi festival. Below mentioned quantity of ingredients yields 4 nos., of shown sized small rottis.
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Ingredients :
- Rice flour – 1 cup
- Sesame seeds – 1 to 1&1/2 tbsp
- Cumin seeds – 3/4 tbsp
- Curry leaves – 2 tbsp
- Salt to taste
- Oil to roast
PROCEDURE :
- Combine everything except oil in a big bowl and prepare the dough using enough water (keep it stiff but soft), divide into 8 equal portions
- Grease the wok/banale and take & keep a portion of the dough in the centre and spread it evenly all over the wok by greasing your fingers too, don’t make it too thin
- Keep the wok directly on the heat (medium), add little oil to the hole in the centre and roast the rotti, remove when it turns light brown
- Serve with any kind of chutney or subji or curry etc
