Akki Roti - Rice Flour Flatbread

Ingredients

• 2 cups rice flour
• 1 medium, finely chopped onions
• 1 medium, grated carrots
• 1 cup, chopped coriander leaves
• 2 finely chopped green chilies
• 1 cup water
• 1 teaspoon salt
• 2 tablespoons oil
• 1 teaspoon cumin seeds

Instructions

1. 1

   In a large mixing bowl, combine 2 cups of rice flour, 1 medium finely chopped onion, 1 medium grated carrot, 1 cup chopped coriander leaves, and 2 finely chopped green chilies.

2. 2

   Add 1 teaspoon of salt and 1 teaspoon of cumin seeds to the mixture.

3. 3

   Gradually add 1 cup of water to the mixture while stirring to form a smooth, thick batter. Ensure there are no lumps.

4. 4

   Cover the bowl with a clean cloth and let the batter rest for 15-20 minutes to allow the flavors to meld.

5. 5

   Heat a non-stick griddle or tawa over medium heat. Once hot, drizzle 1 tablespoon of oil and spread it evenly.

6. 6

   Take a ladleful of the batter and pour it onto the hot griddle. Using the back of the ladle, spread the batter into a circle approximately 6 inches in diameter.

7. 7

   Drizzle a little oil around the edges of the roti and on top. Cook for about 3-4 minutes until the edges start to lift and the bottom is golden brown.

8. 8

   Flip the roti carefully and cook the other side for another 3-4 minutes until it is also golden brown.

9. 9

   Remove the roti from the griddle and place it on a plate. Repeat the process with the remaining batter, adding more oil as needed.

10. 10

    Serve hot with coconut chutney or pickle for a delightful breakfast.