Ukkarsidha Akki Rotti [Steamed Rice flour Roti]

Ingredients:

Rice flour – 1 cup
Water – 2 cups
Oil – 1 tbsp
Salt – to taste
Hing – a pinch

Method:

Take a large vessel and add 2 cups water for boiling. Add the oil, hing and salt. When it comes to a boil, add the rice flour little by little slowly, stirring continuously to avoid formation of lumps.

Cook covered on slow fire and when all the water is absorbed and the entire mixture comes out as a whole, switch off the flame. See that no dry rice flour is remaining; else add some more hot water and cook for some more time. Take a plastic sheet, smear oil and pour down the steamed mixture. Dip hands in cold water and knead well to form a smooth dough.

You can roll the Rottis using a rolling pin like making Wheat Rotis/Parathas using rice flour if required to avoid sticking. Alternately, keep a round ball of the dough between two plastic sheets smeared with oil and press gently on top of the plastic sheet using any round plate to make rotis. Heat a tawa, place the roti on top. Dip a clean white hand-kerchief in water and smear some water on the rotis to avoid drying. Cook till brown spots appear, turn aside and follow the procedure. No oil is required while cooking. Serve with fresh butter and Coconut chutney. You can also have it with Stuffed Brinjal.

15 Comments

  1. @Swati: Akki Rotti is a regular breakfast item for us. A simpler version is where we just mix rice flour with salt, jeera, coriander, green chillies, finely chopped onion [and optionally grated carrot, chopped palak or methi leaves, chopped cabbage] and make a dough adding sufficient water. Take a tawa and smear some oil on the same. Take the dough, make round balls, place it on the centre of the tawa and pat gently using ur hand so as to make a roti like structure on the tawa. Sprinkle some oil all around. Cook on both sides n serve.

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  2. Guess what I am cooking this today. sakkath coincidence 😀 and why have you stopped publishing your adiges? I want I want.
    I still remember that yummy adige you cooked when I visited you. miss you 😦

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  3. This is a wonderful recipe. I had not known that one could make it like this. I used to knead the rice flour with hot water and then make it like a bhakri in Maharashtrian style. I will try this one out now. 🙂

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  4. Just reading the names of the posts that you are updating is making my tummy rumble. I so want to try out all the chutneys. Btw do you make pudina rice? Di you have reliable recipe for it?

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