EVENT: MEGA BLOGGING MARATHON#92
THEME: A-Z FLATBREADS AND MORE – INDIAN FLATBREADS
What is Mega Blogging Marathon?
Well, its a group of bloggers who get together to post a dish for 26 days according to the chosen theme. For more details check out the initiator Srivalli’s page here. For this theme we had a choice of 3:
1. A-Z Indian Flatbreads that are not made using batter e.g. like roti
2. A-Z Indian Flatbreads using batters
3. A-Z International Flatbreads.
I decided to opt for option number 1. India has such a huge variety of flatbreads to offer that are made on the stove top, in the tandoor, in the oven, under the grill or fried. Its going to be a challenge to look for flatbreads beginning with all the letters of the alphabet as for this group cannot use batter based flatbreads. However, am up for this challenge.
My first Indian Flatbread is A for Akki Roti. Akki Roti is famous in the state of Karnataka. Its made from rice flour, water, salt with some added spices and a few vegetables. Its usually eaten for breakfast. A piece of the soft dough is patted directly on an oiled griddle. I sure can’t do that as my fingers feel the heat very easily. Instead I used a parchment paper and it was so much easier. No burning fingers or getting burnt! Till now had not tried this roti as I always thought that rice roti would turn out chewy. Amazingly soft and utterly delicious, I don’t mind having this gluten free breakfast everyday. Served with a bit of sambhar, rasam or just chutney and famous South Indian coffee, is all you need to energize you for the day.
Here’s the easy peasy recipe and do come back to check what flatbread I’ve made beginning with letter B.
1 cup rice flour
⅓ cup finely chopped onion
1-2 green chilis, sliced into thin rings
½ cup grated carrot
3 tbsp chopped fresh coriander
2 tbsp grated fresh coconut
1 tsp cumin seeds (jeera)
½ cup +2 tbsp warm water
½ -¾ tsp salt
some oil for greasing and roasting
parchment paper or aluminum foil
- Mix flour, salt and cumin seeds.
- Add chopped coriander, onion, chilli,grated carrot and fresh coconut.
- Add water and make a soft dough. The dough should be a bit softer than that of roti.
- Cover the dough with a lid and let it rest for 15-20 minutes.
- Heat a tava, griddle pan, pan over medium heat.
- Take a square piece of parchment paper or aluminum foil about 7″ X 7″.
- Divide the dough into 4 parts.
- Roll the dough into a rough ball.
- Grease the worktop or board very lightly with oil. Place the parchment paper or aluminum foil. The oil helps it to stick to the board or worktop.
- Place one part of the dough on the paper and pat it into a round circle using your fingers. Occasionally dip your fingers in water as its easier to pat the dough.
- Using your finger make a small hole in the middle of the patted dough.
- Lift the corners of the paper and flip it over on the tawa or pan.
- Peel the paper away.
- Drizzle about 1 tsp oil around the akki roti.
- Cover the roti with a lid.
- Cook the roti for 2-3 minutes.
- Remove the lid and flip the akki roti over.
- Drizzle about a tsp of oil and roast it for 2-3 minutes.
- Repeat steps 10-18 with the remaining dough.
- Serve hot akki roti with some chutney, podi masala, sambhar or rasam.
- The dough should not be hard.
- Can add veggies like grated doodhi (bottle gourd), zucchini, chopped spinach etc.
- Adjust the amount of chilly according to your taste.
- Don’t cook the akki roti over high heat.
A little request:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email firstname.lastname@example.org
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962
You may want to check out what flatbreads I’ve made so far :
Check out what other Blogging Marathoners have made: