{"id":46,"date":"2014-06-19T16:27:54","date_gmt":"2014-06-19T16:27:54","guid":{"rendered":"http:\/\/www.ashwita.com\/food\/?p=46"},"modified":"2015-03-18T15:17:49","modified_gmt":"2015-03-18T15:17:49","slug":"akki-roti","status":"publish","type":"post","link":"https:\/\/www.ashwita.com\/food\/akki-roti\/","title":{"rendered":"Akki Roti (Rice Flat Bread)"},"content":{"rendered":"
\"Soft,
Soft, soft akki rotis<\/figcaption><\/figure>\n

Akki roti<\/em> is typically eaten in various parts of South Karnataka. I remember enjoying them the most at a friend’s place in my early days in Bangalore. We used to go together to office, and I’d be at her place most nights, letting her mother happily indulge me in her awesome akki rotis<\/em> and cucumber gojju<\/em>.<\/p>\n

Those akki rotis<\/em> were different, though. There are 2 different types of akki rotis<\/em>. The ingredients are the same, but while one uses a banana leaf\u00a0to smear the dough on, the other,\u00a0b\u0101ndlay akki roti<\/em>\u00a0is made in a\u00a0kadhai<\/em> (wok) and is smeared on a hot wok by hand. Not my favourite process. It is then covered and allowed to cook. It is not turned over (obviously. The shape doesn’t allow it) The result is very different in both cases. The former\u00a0is soft, and the latter is a combination of very soft and very crispy, if you get it right.<\/p>\n

Makes 3 akki rotis<\/p>\n

Ingredients:<\/h5>\n

\u00bd cup very fine rice flour (Appam flour\u00a0usually works well)
\n\u00bd onion, chopped
\n2 tbsp chopped coriander leaves
\n\u00bd cup grated coconut
\n1 green chili minced
\nSalt to taste<\/p>\n

Equipment:<\/h5>\n

Banana leaves or plastic sheets
\nSkillet (tava<\/em>)<\/p>\n

Method:<\/h5>\n

Mix all ingredients with boiling water to make the dough thick enough to hold in your hands.<\/p>\n

Smear oil on a banana leaf and flatten some dough on it. You could either flatten the dough with your hands – in this case, wet your fingers with water periodically to prevent the dough from sticking to them. Or, you could place the dough between two well-oiled banana leaves and use a rolling pin to spread it. Take off the upper banana leaf before cooking, in this case.<\/p>\n

Heat some oil on a tava<\/em> and place the banana leaf on it, dough-side down.<\/p>\n

Carefully peel the leaf off. If you are using a plastic sheet, make sure it doesn’t touch the tava<\/em>.<\/p>\n

Cook on a medium flame on both sides. Serve with coconut chutney or vegetable curry<\/p>\n","protected":false},"excerpt":{"rendered":"

Akki roti is typically eaten in various parts of South Karnataka. I remember enjoying them the most at a friend’s place in my early days in Bangalore. We used to go together to office, and I’d be at her place most nights, letting her mother happily indulge me in her awesome akki rotis and cucumber … Continue reading Akki Roti (Rice Flat Bread)<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1,3],"tags":[7],"class_list":["post-46","post","type-post","status-publish","format-standard","hentry","category-allposts","category-breakfast","tag-karnataka"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5Tz6f-K","_links":{"self":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts\/46","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/comments?post=46"}],"version-history":[{"count":0,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts\/46\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/media?parent=46"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/categories?post=46"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/tags?post=46"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}