Masala rice roti (masala akki rotti)
(from Nandini’s recipe box)
Prep time: 20 minutes
Cook time: 20 minutes
Serves 4 people
Categories: Akki Roti
Ingredients
- 2 cups rice flour
- 3/4 cup chopped onion
- 2 tbl spns roasted peanuts
- 2-3 tea spn dalia (hurikadale/putani)
- 1 tea spn sesame seeds
- 1 tea spn cumin seeds
- 3/4 cup fresh/frozen coconut
- 1/2 cup chopped coriander leaves
- 1/2 cup chopped mint leaves
- 2-3 finely chopped green chilies
- 1/2 tea spn finely chopped or grated ginger
- 4-5 curry leaves
- Oil/ghee
- Salt
Directions
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Make a coarse powder of dalia and peanuts. Grind coconut with green chilies, ginger and a little water to a paste of chutney consistency.
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Mix rice flour, onion, peanut-dalia powder, coriander-mint leaves, paste, sesame seeds, cumin seeds, chopped curry leaves, salt and warm water.
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On a plastic sheet, spread a thin layer of the dough to make roti.
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Heat tava and apply ghee. Keep the roti on the tava with the plastic side up. Slowly take out the paper. Roast the roti on both sides. Serve hot.
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PS: – I used only 1 tbl spn mint leaves since the mint available here in US is very strong. I used less coriander leaves.
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- It is usually served with coconut chutney, but I served it with peanut chutney powder.
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- Original recipe calls for 1/2 cup dill leaves also. But I didn’t use it.