Akki Rotti

Ingredients

• 1 cup rice flour
• 1 teaspoon salt
• 1 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/4 teaspoon asafoetida (hing)
• 1/4 teaspoon red chili powder
• 1/2 cup chopped onion
• 1/4 cup grated coconut
• 1/2 cup chopped cilantro
• 1/2 cup chopped green chillies
• 1 tablespoon oil
• Water, as needed

Directions

1. In a large bowl, mix together the rice flour, salt, cumin, coriander, asafoetida, red chili powder, onion, coconut, cilantro, and green chillies.
2. Add enough water to the mixture to form a thick batter.
3. Heat a non-stick pan or griddle over medium-high heat.
4. Pour a ladleful of the batter onto the pan and spread it out with the back of the ladle.
5. Drizzle some oil around the edges of the pancake.
6. Cook for 2-3 minutes, or until the edges of the pancake start to turn golden brown.
7. Flip the pancake and cook for another 2-3 minutes, or until the other side is golden brown.
8. Serve hot, with chutney or freshly grated coconut.

Interesting Facts

• Akki Rotti is a popular breakfast dish in the south Indian state of Karnataka.
• The name Akki Rotti comes from the Kannada words “akki” which means rice and “rotti” which means bread.
• It is believed that Akki Rotti was first made during the rule of the Hoysala Empire.
• Akki Rotti is traditionally served with a side of chutney or freshly grated coconut.