Broccoli Akki Rotti | Broccoli Rice Flour Rotti |
ಬ್ರೋಕ್ಲಿ ಅಕ್ಕಿ ರೊಟ್ಟಿ |
Until now I used to make stuffed paratha using broccoli, just like how we make other varieties of parathas. But It was on my to do list, since long time that I should try and make akki rotti or rice flour rotti by adding broccoli
And today is that day I guess ! ‘I have just replaced cauliflower with Broccoli’, which actually adds a distinct earthy flavour and green colour while offering the same texture and structure to the akki rotti or rice flour rotti.
To go with this akki rotti or rice four rotti, I made one of my recently modified dry curry – Potato green grapes fresh red chilli dry curry, which is the modification version of my another post aloo angoor ki subji or Potato fresh grapes dry curry, made using green chilies along with some other herbs. The simple, easy-to-make rotti recipe follows below
Ingredients : measuring cup used – 250 ml
- Rice flour – 2 cups
- Grated broccoli – 2 cups
- Cumin seeds – 1 tbsp
- White sesame seeds – 1 tbsp
- Onion – 1 cup
- Green chilli – 1 tsp (adjust)
- Coriander leaves – 1/4 cup
- Curry leaves – 2 sprigs
- Salt to taste
- Oil to roast the thalipeeth
PROCEDURE :
- To blanch, put broccoli florets in boiling salted water for 2 to 3 minutes, remove to a colander and pass it under running water, then grate in a grater with big holes
- In a bowl/parath, gather all the ingredients starting from rice flour to salt, mix well and form into a soft dough by adding sufficient water
- Take a portion of the dough, spread it evenly on a greased parchment paper with your greased fingers, put it on the heated tawa and cook on both the sides by smearing little oil
- You can pair this rotti along with any kind of chutney, sagu, palya etc. Today I paired this broccoli rice flour rotti of broccoli akki rotti along with Potato green grapes fresh red chilli dry curry
