Akki Rotti (Spicy Rice Roti)

Ingredients:

Rice Flour - 2 cups
Green Chillies or Jalapenos finely shopped
Onion - 1 finely chopped
Grated fresh Coconut - 1/2 cup
Cilantro - 4-5 stems
Hot Oil - 2 tsp
Cumin Seeds - 2 tsp
Asafoetida - just a pinch
Salt - as per taste.

Preparation:

1. Mix all the ingredients in a bowl.

2. Make some space on side of the bowl.
3. Add little water and make a small ball(abt the size of a small orange) mixing some flour mixture and water. The flour ball should be soft enough to pat it into a flat round shape (like chapathi).
(since we have added onions, coconut and salt, they start leaving water after a while. So if you mix all of the flour in the beginning itself, by the time you are done with 2-3 rottis, the flour consistency will be watery and difficult to pat. So mix a little at a time - enough for one rotti).
4. Take the tawa (flat pan) that you use for making chapathi or dosa. Grease it with little oil.
5. place the flour ball in the center and press it with your hand into a flat round shape (like chapathi).


6. put some oil around the rotti. This will make it easy for you to flip the rotti to cook the other side.
7. Now keep the tawa on the stove at medium heat. Cover it with a lid.
8. wait for 2-3 mts. You will know it is cooked when the color of the rotti turns from white to dull brown color on the top.
9. Then flip the rotti to cook the other side.

Rotti is done. Serve with chutney or chutney powder with oil/ghee.

Notes: You can either directly pat the rotti on the tawa or pat it on a greased banana leaf or plastic sheet and then transfer to the heated tawa. To directly pat it on the tawa, make sure you cool and grease the tawa after each rotti. If you have two you can interchange them. When you use plastic sheet, the rotti might be a little thicker cos if it is very thin, transferring to the tawa becomes difficult. Greasing the surface with oil before patting the rotti is important.