Spring Onion Akki Rotti
a popular breakfast dish from Karnataka made with rice flour and spring onions.
Servings 10 rottis
Ingredients
- 1 bunch spring onion / 3 cups of chopped spring onions
- 3 cups rice flour
- ¾ cup chopped coriander leaves
- 2 green chillies, chopped
- 3 tbsp fresh coconut, grated
- 1 tsp cumin seeds
- salt to taste
- 1 tsp oil to knead the dough
- Oil as required to cook the rottis
Instructions
- Wash and chop the spring onions.
- In a mixing bowl or a large plate, add chopped spring onions, chopped coriander leaves, grated coconut, chopped green chillies, cumin seeds, salt and mix.
- Add water as required and knead to a soft dough.
- Finally, add 1 tsp of oil to the dough, knead and keep the dough aside for 10 minutes.
- Grease your palms and take a small portion of the dough.
- Place the dough ball on a butter paper or greased banana leaf.
- Using your fingers, pat the dough ball into a roti.
- Heat a pan/tawa. Grease the pan with oil. Invert the spring onion akki rotti on to the pan.
- Drizzle oil around the rotti.
- Cook on both sides until brown spots appear on the rotis and they turn crisp.
- Remove the akki rotti and repeat the same with the remaining dough.
- Serve spring onion akki rotti with orange coconut chutney.