Akki roti is a speciality of Karnataka. Usually rotis are patted directly on tawa and cooked. These rotis usually have onions and green chillies in them. They also have avarekalu during season. But the akki roti I am posting today is my friend’s recipe. When ever I think of akki roti, I think of Archana. She is my good friend who taught me the techniques of preparing these soft rotis. She even had a lot of fans in college for these rotis. Even our madam liked it so much and Archana would bring our madam a separate lunch box with akki rotis. When ever I visit her home, she makes sure that I get these special rotis. Even in her house only she knew this method. She used to teach us every time she makes it. There would be live demonstration but we friends would struggle hard to get it perfect. Even today I can say that I have not perfected it.
After starting the blog, when I was browsing through the recipes of fellow bloggers, I came across a recipe for Pathiri, which was exactly what Archana used to do. Rice flour is kneaded into a soft dough with boiling water. Then it is rolled into thin discs and cooked on tawa. Over cooking will make the rotis hard.
Mix flour and salt in a bowl. Boil water. When it starts boiling, add it to the flour and mix it with a spoon until the flour is completely wet.
Do not add extra water. Cover with a wet cloth and allow it to cool completely. Other wise you will not be able to knead it.
When the flour is cool, bring every thing together by kneading. Once it forms a dough, divide it into 5 equal portions.
Knead each ball until soft and smooth. Keep it covered. Otherwise the balls will dry out.
The procedure for preparing the rotis will be given in another post.