Ukkarisida Akki Rotti | Rice Flour Rotti

Akki rotti is a Kannada word. This is a very simple version of akki rotti. This recipe is very popular in South Kanara region in Karnataka. Easy to digest and very healthy too. This Rotti/Bread is best eaten with Yenne Yengai or Gojju or Any veg curry / gravy or Chutney pudi. It is also known as Ubbu rotti. Enjoy the delicious meal.

























Prep Time : 15 Mins
Cook Time : 20 Mins
Serves - 10 rottis

Ingredients
  • Rice flour / Akki hittu - 1 cup
  • Water / neeru - 1-1/2 cup (adjust as per rice flour)
  • Salt / Uppu - 1/4 tsp (adjust as per taste
  • Oil / Yenne - 1 tsp
Method
  1. Take non-stick wide pan. Add water, boil 
  2. Add salt and oil
  3. Add rice flour mix with whisk or back of a wooden ladle
  4. Turn off the flame and close the lid let it sit for 20 mins
  5. Once it becomes water knead the dough and make a medium / size of ball and flatten them 
  6. Roll like chapati using rice flour. Roll It very gentle because dough is very soft and fragile. Do not pressure it on rolling pin. 
  7. Meanwhile heat flat tawa on a medium flame. Put the rotti and press the wet towel all the edges and flip on the other side do it on the same way. Wait till light brown spots Or Can be done with direct flame (optional)
  8. Apply little oil on both the sides 
  9. Repeat the same process for remaining mixture
Serve with gravy's, gojju or chutney pudi or some veg curry.

Notes : If dough is dry add little warm water and knead well again. 
If you feel dough is sticky add 2 tbsp of rice flour and knead the dough again






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Salna (Plain Gravy)

Salna is a type of gravy. It can be plain or some vegetables. Today I have prepared just plain gravy for chapati's. Usually this is can be served with Parotta. Basically this is Tamil Nadu recipe. 

*This is a non-Iyengar recipe. 


Prep Time : 10 Mins
Cook Time : 15 Mins

Ingredients
  • Cinnamon / Chakke - 1/2 inch
  • Cloves / Lavanga - 4 
  • Black Pepppercorns / Menasu - 5 no
  • Red Chilli / Bayadgi chilli - 2 no
  • Bay leaf / Pulao yelle - 1 medium size
  • Fennel Seeds / Sompu - 4 or 5 seeds
  • Red Onion / Eeruli - 1 medium size (cut into big cube pieces)
  • Red Onion / Eeruli - 1 (cut into minced)
  • Ginger Garlic minced / Shunti Bellulli - 2 tsp 
  • Green Chilli / Hasi Mensinakayi- 1 or 2 
  • Coriander leaves / Kothambari soppu - 1/4 cup
  • Curry leaves - few
  • Tomato  - 1 cup (cut into big cube pieces)
  • Tomato - 1 cup (cut into small cubes)
  • Coconut - 1/2 cup
  • Poppy Seeds / Gasgase - 1/2 tsp (soaked)
  • Red Chilli powder / Mensinapudi- 1/4 tsp
  • Coriander powder / Dhanyapudi - 1/4 tsp
  • Turmeric / Harishnapudi - a pinch
  • Salt to taste
  • Oil- 4 tbsp
  • Water as required
Note : I have not used fennel seeds much. Because personally I don't  like the flavor and also i feel it overpower the other flavors.

Method
  1. In a kadai / pan heat 2 tbsp of oil add cinnamon, cloves, black pepper, fennel seeds, bay leaf, red chillies, green chillies, curry leaves, onion, ginger garlic and coriander leaves sauté for few minutes. 
  2. Add coconut, soaked poppy seeds, salt and turmeric powder sauté for few mins. Add 1/2 cup water stir well. Turn off the flam let it cool a bit 
  3. In a mixer grind into a smooth paste
  4. Heat 2 tbsp oil in a same pan add finely chopped onions and ginger garlic 1 tbsp. sauté for few mins until onions translucent then add tomatoes cook for few mins
  5. Add masala and 1/2 cup water  . Boil the gravy on low flame
  6. Add chilli powder and coriander powder. Cook another few mins. Turn off the flame
  7. Garnish curry leaves 





| Copyright © Malas - Kitchen 2021 | | All rights reserved