Gluten Free Akki Rotti !! (Spiced Rice Flatbread loaded with veggies)

Akki Rotti (Flat Bread made with Rice flour) is a staple food in all Kannadiga homes. It makes for a heavy breakfast and it's also healthy with all the vegetable fixings.

Akki rotti makes a great vegan and gluten-free breakfast option.

Akki Rotti is a delicious spicy flatbread that is made from rice flour, shredded vegetables, and spices, the Akki Rotti makes for an excellent tea time snack too.

I have used onion, coconut flakes, grated carrot and fresh cilantro and cumin seeds green chilies in this recipe.

The main ingredients in all akki rotti  are grated coconut, cumin seeds, green chilies, and rice flour. But most people add dill leaves and grated carrots and cabbage and capsicum as well to the akki rotti. Adding vegetables make the akki rotti more nutritious and also tasty. 

INGREDIENTS:

2 cup rice flour

1 onion, finely chopped

1 grated carrot

2 tbsp cilantro, finely chopped

2 tbsp, curry leaves, finely chopped

1-inch ginger, grated 

2 chili, finely chopped

1 tsp cumin seeds

1 tsp salt 

water, as required

oil, for roasting 

Method :

In a large bowl take rice flour. 

Add onion, dill leaves,  coriander, and curry leaves and grated carrot

Now add ginger, chili, cumin, and salt.

Squeeze and mix well until onions release all the moisture. Add water and start to mix the flour. Add more water as required and knead to the smooth and soft dough without putting much pressure. akki rotti dough is ready, keep aside.

Take a parchment paper grease your hand with if oil takes a ball sized dough and tap gently to a thin thickness.

Make holes, this will help to roast as we can add oil in the center.

Now flip over to hot Tawa and press gently, flip over once the base is cooked.

Add oil and roast both sides until it turns slightly golden.

Serve Akki Rotti hot with coconut chutney!!

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