Categories: Akki Roti

Ingredients

• 2 cups rice flour
• 3/4 cup chopped onion
• 2 tbl spns roasted peanuts
• 2-3 tea spn dalia (hurikadale/putani)
• 1 tea spn sesame seeds
• 1 tea spn cumin seeds
• 3/4 cup fresh/frozen coconut
• 1/2 cup chopped coriander leaves
• 1/2 cup chopped mint leaves
• 2-3 finely chopped green chilies
• 1/2 tea spn finely chopped or grated ginger
• 4-5 curry leaves
• Oil/ghee
• Salt

Directions

1. Make a coarse powder of dalia and peanuts. Grind coconut with green chilies, ginger and a little water to a paste of chutney consistency.

2. Mix rice flour, onion, peanut-dalia powder, coriander-mint leaves, paste, sesame seeds, cumin seeds, chopped curry leaves, salt and warm water.

3. On a plastic sheet, spread a thin layer of the dough to make roti.

4. Heat tava and apply ghee. Keep the roti on the tava with the plastic side up. Slowly take out the paper. Roast the roti on both sides. Serve hot.

5. PS: – I used only 1 tbl spn mint leaves since the mint available here in US is very strong. I used less coriander leaves.

6. - It is usually served with coconut chutney, but I served it with peanut chutney powder.

7. - Original recipe calls for 1/2 cup dill leaves also. But I didn’t use it.

Email to a friend | Print this recipe | Back