My series of Karnataka dishes include the ones I grew up eating at home, friends’ places and street foods of Bangalore.
Akki Roti or Rice Roti is a very commonly prepared breakfast meal in Karnataka, India. We have lots of variations under roti in India and each region prepares delicacies according to what is available or grown in their places. Since rice is grown in abundance in the southern part of India, you will find most of our recipes prepared with rice.
This food is so nostalgic and brings back some fond memories from my school and college days when we shared each other’s food during lunch break. We also went back home and asked our moms to prepare the same dish again as we loved it from our friends’ lunch boxes.
Please find my recipe below and comment on your childhood memories with your favourite food you have eaten.
• Rice flour 1 cup
• Sooji /rava ½cup
• 1 onion finely chopped
• 1 green chilli finely chopped
• 1-inch ginger grated
• 1 sprig of curry leaves chopped
• Handful of Coriander leaves finely chopped
• Asafoetida ¼ teaspoon
• Salt to taste
• Water for kneading approximately 1 cup or as needed.
• Oil as required
• Butter paper.
• Into a bowl add rice flour, sooji, curry leaves, green chilli, onion, ginger, coriander leaves, salt, and asafoetida and mix well add water to knead to a soft dough.
• The texture of the dough should be soft enough to spread on butter paper but not too watery. (Check my insta reel on @anitha_venky_blogger)
• Grease your palms with some oil and make one medium-sized ball of the dough and spread it on the butter paper using your fingers.
• Spread it as thin as possible.
• Heat a tava and simmer the flame, and flip the butter paper on the tava and carefully separate the roti from the butter paper.
• Pour some oil and cook on both sides.
• Serve hot with chutney, pickle or any spicy gravy.
Additionally, you may add finely chopped dill leaves while kneading the dough, to make it more tastier.