Photograph of the finished Akki rotti

India · Bánh bột gạo vỗ tay Akki rotti

Akki rotti

40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice flour Rice flour 1.3 lb
  • Photograph of Shredded coconut Shredded coconut 5.6 oz
  • Photograph of Onion Onion 1.6
  • Photograph of Carrot Carrot 1.2
  • Photograph of Chilli Chilli 8
  • Photograph of Curry leaves Curry leaves 40 leaves
  • Photograph of Coriander Coriander 2.8 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Cumin seeds Cumin seeds 0.4 oz
  • Photograph of Salt Salt 0.7 oz

Method

  1. 1 Mix rice flour with grated coconut, chopped onion, grated carrots, chili peppers, curry leaves, coriander, and cumin.
  2. 2 Pour in warm water little by little and knead for 5 minutes until a soft, pliable dough is formed.
  3. 3 Since rice flour is gluten-free, it cannot be rolled out; instead, you must use wet palms to pat and flatten the dough directly onto a cold pan.
  4. 4 Tap the 3mm thick side of the plate and poke a hole in the center so the cake cooks evenly to the core.
  5. 5 Place the pan on the stove, drizzle oil around the edges, and fry for 4 minutes on each side until golden brown.

With an appliance

  • Oven 41 min

    Step 5: After patting the batter on a cool pan, drizzle oil around the edges and bake on the center rack at 210 degrees for 10 minutes, flipping at the 6th minute to give the pastry a golden brown spot and ensure it's cooked through.

Start cooking