Thursday, February 14, 2013
AKKI ROTTI - LOKA RUCHI STYLE
Getting out of Bangalore through a bottle neck (called Mysore Road) packed with honking vehicles of all shapes and sizes, and the rubble and debris of a fly over under construction is like a great big circus. But once we get on to the high way and drive eagerly towards 'Kamath Loka Ruchi' all the fatigue and irritation vanish in a second.
We reached there just in time for breakfast. My husband ordered for the special Akki Rotti along with the usual Idly Vade Sambar, and the steaming hot filter coffee served in tall glasses. The Rottis were hot and soft and tasted delicious interlaced with dil and garlic which added a special aroma to the traditional dish.
I tried preparing Akki Rotti - Loka Ruchi style - and this is how it turned out.
Rice flour - 2 Cups
Dil leaves (Finely chopped) - 1 cup
Coriander leaves( Finely chopped) - 1/2 cup
Garlic (Finely chopped ) - 1 tsp
Green chillies ( Finely chopped ) - 1 tsp
Salt - 1/2 tsp
Sesame oil - 2 tbsps
1. Mix all chopped ingredients with rice flour and salt for even distribution.
2. Now add water little by little and knead the mixture into a smooth dough.
3. Add oil and knead again.
4. Cover it with a lid and allow it to rest for one hour at least.
5. Grease a silver foil or a butter paper, place a ball of the prepared dough on it and pat it into a thin Rotti.
6. Invert the foil on to a greased hot tava, and gently peel it off the Rotti.
7. Dribble little oil around the Rotti and cover it with a lid.
8. Cook on low flame till the top of the Rotti is done.
9. Flip the Rotti and dribble few more drops of oil and cook for another minute.
10. Remove the hot Akki Rotti on to a serving plate.
Enjoy the Akki Rotti while it is fresh and hot, with Chutney, Sambar or Ennegai.
Remember to top it with a blob of fresh butter.