Akki rotti

Day 3 : Akki rotti

Akki rotti is a crunchy, spicy flat bread made of rice flour . It is one of my fav breakfast item. Hope you like it too:)


Ingredients:

Rice flour (akki hittu) : 1 cup
 Jeera - 1 tsp
Green chilli - 1-2 chopped
coriander leaves - a handful chopped
water - as needed
Carrot - 1 small grated
Cucumber - 1/2 grated
Coconut - 1 tsp grated
salt - as per taste
onion - 1 small chopped
Oil - 1 tsp per rotti

Method:

1. Mix all the ingredients with water and prepare a semi solid dough.
2. On non stick pan or iron kada apply one 1 tsp of oil put it on medium flame.
3. Divide the dough into 4-5 parts depending on the size of pan.
4. Take one part of the dough and apply on butter paper and spread evenly into a thin rotti.
5. Hold the paper at the edges and flip the rotti over to the pan.
6. Cook for 5 mins and then flip it over.

Serve with coconut chutney or chutney powder.

My notes:

1. Veggies are optional but I like them in
2. If you want soft rotti close pan while the rotti is cooking. If you like it crisper do not close it.

Kuttu avalakki

 It's been a while since I last posted..Better late then never.I an planning to blog this whole week so that I could get into the mode again.

So here is the first recipe of the week : Kuttu avalakki (Day 1)

Kuttu avalakki is a sweet, salty and tangy dish. On a whole it is yummy...

Ingredients:

Avalakki (Poha) :1 Cup
Saarina pudi(Rasam powder) : 1 tsp
Salt : 1 tsp/ to taste
Jaggary : 1 tsp
Tamarind : 1 small lemon sized
Dried coconut : 1 tsp(grated)
Coriander leaves : 1 tsp
Water : as needed

To roast:
Fenugreek seeds - 1/2 tsp
Jeera - 3/4 tsp
sesame seeds - 1 tsp

To Temper:
Mustard seeds : 1/2 tsp
Groundnuts : 1 tsp
Oil : 1 tsp
Urad dal : 1/2 tsp
Hing : a pinch

Method:

1. Wash and soak tamarind in warm water. After a while squeeze out the pulp and discard the fiber.
2. In a wide container add rasam powder, powdered jaggery, salt and the tamarind pulp and set aside.
3. Roast the fenugreek seeds, jeera and sesame seeds until you have nice aroma.
4. Grind this with poha in a mixer into a coarse powder.(dry grind)
5. Now mix poha with the rest of the masala in the container. Sprinkle little water if the mixture gets too dry. Leave this for 10- 12 mins
6. Heat oil add mustard seeds. After it splutters add hing, groundnuts and urad dal.
7. After they are done, add the poha and mix well for 1-2 mins. Turn off the heat
8. Garnish with some grated dried coconut and coriander leaves and serve with some curd!!