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- Akki Roti
Gluten-Free, Rice flour flatbreads from South India
By Meera Vasudevan
Recipe inspired by: Latha Raghuram
Serves 4 | Prep time: 10 minutes | Cook time: 20 minutes
INGREDIENTS:
- 2 cups of rice flour
- 3/4 cup finely chopped onions chopped
- 1 cup shredded coconut
- 1/2 cup finely chopped cilantro (coriander) leaves
- 1 - 2 fresh green chilies, deseeded and finely chopped (number of chilies depends on the heat level you seek)
- 1 tablespoon finely grated ginger
- 3 - 4 tablespoons oil
- Salt to taste
PREPARATION:
- Mix all the above into a soft dough (consistency should be like pizza dough, easy to roll out)
- Lightly oil your hands, pull out a piece of the dough, about the size of a large lemon, roll into a ball in your hands.
- Using a plate or your counter, gently pat it into a roughly rounded shape, about 1/4 inch thick. This is your roti.
- Heat a skillet or griddle on high heat, lightly oil it and pat the roti onto it. Let it cook on one side until a light brown and then flip over and let the other side brown well.
- Repeat with the rest of the dough.
- Serve hot.
Serve it with chutney on the side if you like.
