Akhi rotis are like a cross between rava dosai and adai. It is a filling breakfast, hard to eat more than 2, unless u have a good appetite. Serve akhi rotis with chutney. However, my husband likes it with malai kofta or masala chilli sauce hahaha...
1 cup rice flour1/2 cup grated coconut
1/2 cup finely chopped onions2-3 finely chopped green chillies (vary according to your taste)
1/4 cup chopped coriander leavessalt to taste
1/8 cup oil for mixingoil for roasting
1. Mix all the above ingredients with about 1/3 -1/2 cup water and make a dough. It should be a little more wet and sticky than a chappathi dough.
2. Add 2 tsp of oil in the centre of an unheated kadai/ pan/ dosa griddle. Take out tennis ball sized dough and place it at the centre. Pat it with your hands (wet hands) slowly spreading it. Make the roti as thin and big as possible. Make a hole in the centre just like adai. Heat the pan now.
After 2 minutes, close and cook with 1 tsp oil till golden brown on one side. Next, flip it over and continue to cook (without closing) till golden on the other side adding some more oil. Remember, it takes a long time for rice flour to cook so be patient. Slip it into a plate and serve with fresh chutney! Remember to cool your pan completely before making the next roti :) yeah, very time consuming..hehe..
Onions can be replaced with cooked avarekalu / mochakottai/ mochai / val beans / hyacinth bean to make avarekalu roti. Also by substituting onions with grated carrots and cabbage, you can make veggie akhi roti!
Traditionally akhi roti is made in a indalium round bottom kadai. However, I use non-stick pans, simply because it is easier to cool.
If rice flour is replaced with ragi/ millet flour, it is ragi roti.