Akki Roti is a very popular dish from Karnataka, Akki in kannada means Rice and Roti is bread. Akki roti is instant and does not need any additional preparation, it is a no-fry snack (for all my health conscious friends) and you can add all the vegetables you want to it. Karnataka knows its IT and also its food! Yummy!
Akki Roti is simple to make and is healthy to eat (Health bhi, Taste bhi), it is basically made by kneading the rice flour with vegetables of your choice and is roasted on a tawa or a wok. Traditional way of making an Akki Roti it is by flattening the dough on a tawa or a plastic sheet with the help of some oil and roasting it till it turns golden brown.
Another popular way of making Akki roti in Karnataka is by spreading it over a plantain leaf and cooking in on a tawa with the leaf placed over it.
However the twist of the Akki Roti i am going to show is is that it takes the shape of your wok. This is something that i learned from my MIL' s sister, she is an amazing cook and it is special because it was the first snack she made for me!! I just loved it.
We have to be very cautious and careful with this process as the wok will become very hot after your first Akki Roti and while kneading the dough over it for the second one you might burn your hands. The trick for it to cool down quickly is to put it under a tap and use it again! or you could make it parallely in 2 woks. because of the vegetables in it usually one Akki Roti should be good per person. (It is a different thing that i can eat 2!)
It is one of the most easiest snacks to make, no ratio problem or no fermentation required. You can mix the dough and start making the Akki Roti instantly, just after that unannounced guest arrives! :) Serve it with some butter or any chutney, you could make the most yummy and my favourate 'Tomato Garlic Chutney'. or the simple Achari Tomato Chutney. I have posted the recipe of 2 types of these 2 chutneys, you can try them out if you wish.
I have taken step by step pictures for it to be easy for you all to make and enjoy the dish.Please read the blog fully to know the tips and tricks i used to get the perfect crispy Akki Roti. I will be very happy to help you with any questions with the process, just leave a comment.
What do we need to make Akki Roti?
- Rice flour
- Grated Carrot
- Finely chopped Onions
- Finely chopped Green chilli
- Finely chopped Coriander
- Salt
- oil
- Water
How to make Crispy Akki Roti?
The Dough: Let's get started, like i was mentioning this takes very little time and is an awesome and healthy snack choice! The most important, let me correct myself, the only important thing while making this Crispy Akki roti is the consistency of the dough, if you make it runny then it will stick to the Wok and will keep falling off. Look at the picture below to get an idea, i added Rice flour, water, salt and the vegetables.
Step 1 is to make the Dough, In a wide mouthed bowl, take Rice flour add slat, the grated Carrot, chopped onions,Chopped Coriander, Chopped green chilli and mix with out water, add little water wile making it a fine dough. Please ensure you do not add too much water, it will make the dough slip off the kadhayi.
Step 2 Pour a little oil in the kadhayi and take a generous amount of the dough; Choose the amount of dough based on the size of your wok/ kadhayi and place this dough in the middle of the kadhayi. Fold your hand to form a fist (like you are going out boxing!) and press the dough equally, it will now take the shape of your kadhayi. The oil you put before will help in spreading the dough. You can add a little more if you feel the need for it.
It is important that you spread the dough equally in the khadayi, it will help in making the Akki Roti crisp! You do not need to make it too thin, then you will not be able to scrape it out.
As mentioned, below image shows i have taken just a handful of dough, to ensure i can spread it equally. For the first time i suggest you make small Akki Roti. Slowly increase the size, by the time you make your last one you would have mastered it.
As you can see, i have spread the dough evenly. But left some space for me to start scraping the Akki Roti. i advice you do the same, do not spread it till the end.
Step 3 Awesome!! we have spread the dough evenly, we have to roast our Akki roti. This will need some patience. We have to keep rotating the kadhayi and ensure it roasts well on all sides. Please use a pakad to do this, do not use your hands, the kadhayi will be super hot and you will burn your hands if you try.
In the below picture you can see, the pan is put on it's base. Then we will slowly keep changing the angle and roast it.
Tip: Make holes in the Akki Roti with your finger. See the next step for roasting tip.
You can see in the below picture, i have tilted the kadhayi and stood in front of it to make sure it wont burn. once the browning process starts it starts to roast fast!
Tip: Is to make holes, this helps in spreading the oil equally and roast it well. While rostin, you can check and add some oil.
Step 4 Once you see that the Akki Roti has roasted well, use a boondi ladle to do scrap the akki roti. (the one you use to take out your poori from hot oil, yes exactly the round flat one with holes). Why we use this is because, it is thin enough to help you scrape and has the curved shape to hold the Akki Roti.
As you can see below, i scraped and held it to show you how it will look once you have slowly and carefully scraped it.
That is it! our brilliant Akki Roti is ready. Enjoy and do leave your comment and feedback. Thanks a lot for visiting my blog.
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