Akki Roti With Pumpkin Palya

Akki Roti or Rice Flour Rotis are very popular in Andhra Pradesh, Tamilnadu & Karnataka. I remember having slightly different versions of this roti made by my grandmothers. I make a version taught to me by my cook Meena in a typical Karnataka method. I am amazed to see how a silicon sheet meant for baking has been modified to a thin version which is affordable and can be used in place of banana leaves. Banana leaves are not always available and this works equally well. The roti can be eaten with  chutney or a savoury pumpkin palya.

Akki Roti With Pumpkin Palya

Print Recipe

Servings

2

Servings 2

Akki Roti With Pumpkin Palya Print Recipe Servings 2 Servings 2

Ingredients

Akki Rotis

• 2 cups rice flour
• 1 small bunch dill leaves
• 2 sprigs curry leaves
• 1 medium onion (around 100 grams)
• 2 or 4 green chillies (optional)
• 2 tbsp grated ginger
• 1 tbsp jeera (cummin)
• salt to taste
• 60 ml vegetable oil or ghee

Pumpkin palya

• 500 g peeled diced pumpkin
• 1 medium onion (onion around 100 grams)
• 4 green chillies
• 2 medium tomatoes (around 120 grams)
• 1 tbsp mustard seeds
• 1 tsp cummin seeds
• 1 sprig curry leaves
• 2 tbsp vegetable oil or ghee

Servings:

Instructions

Akki Roti

1. Chop the dill leaves and curry leaves
2. Chop the onions and green chillies very fine.
3. Place 2 cups of rice flour in a wide bowl or deep plate
4. Add the chopped herbs, jeera, grated ginger, onions and green chillies.
5. Add salt to taste. Mix well.
6. Heat 1 cup water and add a little at a time to get a dough that is pliable.
7. Take a large ball of dough and pat on a greased silicon sheet or banana leaf.
8. Prick the thin roti several times with a toothpick or fork.
9. Heat a tawa and turn the sheet or banana leaf onto the tawa.
10. Slowly peel off the sheet/banana leaf and let the roti cook.
11. Sprinkle a teaspoon of ghee while cooking to get a crisp roti. Flip over and cook until a few brown spots appear

Pumpkin Palya

1. Heat oil. Add mustard seeds, cummin seeds, curry leaves and wait until they splutter.
2. Add chopped onions, salt and slit green chillies. Saute until transluscent and soft.
3. Add chopped pumpkin and tomato. Saute for another 5 minutes.
4. Add water and salt to taste with enough water to cook the pumpkin until soft.
5. Sprinkle chopped kothimir (cilantro) and serve with Akki Roti.