The acceptance of Akki Rotti as a breakfast item for "S" took quite a while, his roots coming from Tamilnadu. However, now both he and my daughter ask for it, often for dinner when Rasam, sambhar and their ilk have been discarded due to monotony. I add as many veggies as I can to this, to sneak them to the little one. But I can bet any money (as much as I can lay my hands on) that my mom's version is out of this world ! Well, am trying and so far it hasnt failed me :-) You may even make the dough the previous night and store them in airtight containers to ease your efforts for the morrow's snack box / breakfast for kids and family ! In fact, the same process is also followed for Ragi Rotti (finger millet pancake)
Preparation time: 20 mins. Cooking time : 10-15 mins. Makes : approx 8.
- Rice Flour - 2 1/2 cups
- Grated Coconut - 1/4 cup (opt.)
- Cumin Seeds - 1 tsp
- Jaggery - 1/2 lemon sized OR 3 tsp grated
- Onions Chopped - 1 1/2 cups
- Salt - to taste
- Water for kneading
- Oil - to roast
- Chopped green chillies - 3 nos (or 1 tsp chilli powder)
- Asafoetida - 1/2 tsp
- Grated cabbage
- Grated carrots
- Shredded capsicum
1) In a large plate, add the flour, salt, onions, asafoetida, cumin, coconut and mix well.
2) Now add chillies and jaggery and very slowly add 1/2 - 1 tbsp water at a time to get a firm dough that is pliable to be flattened out (See pic)
3) If you are adding the optional veggies, adjust seasonings accordingly and then start adding water to make a thick chapati like dough.
4) Cover and keep for 5 - 7 mins (or refrigerate if using this the next morning)
5) Make equal portions of this dough (refer pic)
6) Grease a plastic sheet and spread out one portion of this dough using your hands.
7) Once spread to abt 4 inch dia circle, flip the pancake onto your hand and quickly put into the hot tava (Alt: you may also take a larger mass of this dough and spread it on the tava directly).
8) Drizzle oil and roast on both sides on med-high flame till roasted golden specks appear.
9) Serve hot with curd, Nellikaayi gojju (Gooseberry curry) or just jaggery.