Akki Rotti

• Coriander leaves

  chopped

  15 g

• Cumin seeds

  3 g

• Curry leaves

  2 g

• Dill leaves

  chopped

  15 g

• Freshly grated coconut

  30 g

• Green chilli

  chopped

  2 pc

• Hot water

  200 ml

• Oil

  30 ml

• Rice flour

  200 g

• Salt

  to taste

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Method

1. 1In a bowl, combine the rice flour with grated coconut, cumin, chopped green chilli and salt.
2. 2Add the finely chopped coriander, dill and curry leaves.
3. 3Pour in the hot water gradually and mix with a spoon until cool enough to handle.
4. 4Knead into a soft, pliable dough, adding a splash more water if it feels stiff.
5. 5Wet your palm and take a lemon-sized ball of dough.
6. 6Pat it directly onto a greased cold tawa into a thin, even round.
7. 7Make a few small holes across the surface with your fingertip.
8. 8Set the tawa on medium heat and drizzle oil into the holes and around the edge.
9. 9Cover and cook until the underside turns golden and crisp.
10. 10Flip and cook the second side until speckled and cooked through.
11. 11Serve hot with coconut chutney or a dollop of butter.