Akhi RotiAkhi 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...
Ingredients:
1 cup rice flour
1/2 cup grated coconut1/2 cup finely chopped onions
2-3 finely chopped green chillies (vary according to your taste)1/4 cup chopped coriander leaves
salt to taste1/8 cup oil for mixing
oil for roasting1. 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.
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.
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