Indian cuisine · Dough, Pasta & Rice

Akki Roti

Rice flour flatbread from Karnataka with onion, dill and coconut, flattened directly in the pan.

Ingredients · for 4 servings

• 300 g rice flour
• 1 onion
• 1/2 bunch dill
• 60 g shredded coconut
• 2 green chilies
• 1 tsp cumin seeds
• 10 curry leaves
• 1 carrot
• 300 ml hot water
• 5 tbsp coconut oil
• Salt

Instructions

1. Very finely dice the onion, finely grate the carrot, finely chop the dill and curry leaves and cut the green chilies into thin rings.
2. Mix the rice flour, shredded coconut, cumin and salt in a bowl and fold in all the prepared vegetables and herbs.
3. Gradually work in the hot water with a spoon, then knead by hand into a soft, moldable dough; let it rest covered for 10 min.
4. Divide the dough into six portions and flatten each with wet fingers on a piece of oiled parchment paper into an 18 cm round, 4 mm thin flatbread, pressing in three small holes.
5. Flip the flatbread paper-side up into a warmed pan, peel off the paper, drizzle a little coconut oil into each hole and cook covered over medium heat for 4 min.
6. Flip the flatbread, fry uncovered for another 3 min. until crisp with brown spots, and serve hot with yogurt or chutney.