akki rotti recipe by hebbars kitchen
INGREDIENTS 4 cup rice flour 2 onion (finely chopped) 4 tbsp dill leaves / sabbasige soppu 4 tbsp coriander (finely chopped) 4 tbsp (curry leaves, finely chopped) 2 inch ginger (grated) 4 chilli (finely chopped) 2 tsp cumin 2 tsp salt water (as required) oil (for roasting) INSTRUCTIONS firstly, in a large bowl take 2 cup rice flour. make sure to take fine rice flour and not coarse. add 1 onion, 2 tbsp dill leaves, 2 tbsp coriander and 2 tbsp curry leaves. also add 1 inch ginger, 2 chilli, 1 tsp cumin and 1 tsp salt. squeeze and mix well until onions release all the moisture. now add ¾ cup 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. to prepare in banana leaf: to prepare akki rotti in banana leaf, grease the banana leaf. if the banana leaf is not tender, heat slightly and then grease with oil. take a ball sized dough and tap gently to a thin thickness. make 3 holes, this will help to roast as we can add oil in the centre. now flip over to hot tawa and press gently. after a minute, peel the banana leaf gently. flip over once the base is cooked. now add oil and roast both sides until it turns slightly golden. to prepare on tawa: grease the heavy-bottomed tawa with 1 tsp oil. take ball sized dough and tap gently to a thin thickness. place the tawa on medium flame. cook on both sides add a tsp of oil until it turns golden brown. finally, enjoy akki rotti with spicy chutney.
ragi roti recipe by hebbars kitchen
INGREDIENTS 4 cup ragi flour / finger millet flour / nachni atta 2 onion (finely chopped) 2 tsp ginger paste 2 chilli (finely chopped) few curry leaves (chopped) 10 tbsp methi / fenugreek leaves (chopped) 4 tbsp coriander (finely chopped) 2 tsp cumin / jeera 2 tsp salt 1.5 cup hot water oil (for greasing and roasting) INSTRUCTIONS firstly, in a large bowl take 2 cup ragi flour. add 1 onion, 1 tsp ginger paste, 1 chilli, few curry leaves, 5 tbsp methi and 2 tbsp coriander. also, add 1 tsp cumin, 1 tsp salt and mix well. now add ¾ cup hot water and combine well. further, add 1 tsp oil and knead for a minute. knead to a smooth and soft dough. add water if required to make a soft dough. to prepare on banana leaf: to prepare ragi rotti on banana leaf, grease the banana leaf. if the banana leaf is not tender, heat slightly and then grease with oil. take a ball sized dough and tap gently to a thin thickness. make 3 holes, this will help to roast as we can add oil in the centre. now flip over to hot tawa and press gently. after a minute, peel the banana leaf gently. flip over once the base is cooked. now add oil and roast both sides until it turns slightly golden. to prepare on tawa: grease the heavy-bottomed tawa with 1 tsp oil. take ball sized dough and tap gently to a thin thickness. place the tawa on medium flame. cook on both sides adding a tsp of oil until it turns golden brown. finally, enjoy ragi rotti with butter and spicy chutney.
