Bringing a slice of Coorg back home 🍃 — Whipped up some Akki Roti after our summer escape to The Scotland of India! 🇮🇳 This Coorgi classic made with rice flour is soft, satisfying, and naturally gluten-free. What truly elevates it? The fresh dill — adding a burst of aroma and earthy flavor that makes each bite unforgettable. No stand mixer, no fuss — just simple, soul-warming food straight from the hills.
Ingredients
- Rice Flour – 1 Cup + 2tbsp for dusting
- Green Corriander – 2 tbsp
- Fresh Dill – 2 tbsp
- Ginger Garlic paste – 1 tsp
- Chilli Flakes – 1 tsp
- Water – 1 cup
- Oil – 1 tsp + 2tbsp for cooking
- Salt to taste
Method
- In a vessel, put water, followed by all the other ingredients except rice flour and bring to a boil
- Add rice flour and mix with a spoon. Switch off the flame in 30 seconds
- Cover and let it rest for 30 minutes at least. The dough at this stage will be lumpy but don’t worry
- After the rest, knead it with hand to bring it all together. The dough is very soft and will come together easily. Do not be tempted to add more water or use a stand mixer
- Divide the dough into small balls of equal size, I use a weigh machine but you can just eyeball it
- Using a rolling pin, roll out the dough in flat rotis/bread. Use the dry flour for dusting, it makes it easier to roll the dough. Dont worry about the shape, it doesnt have to be perfect round 🙂
- Heat a pan/tawa and put the roti on it. Keep the flame on medium. Flip it in 30 seconds. Apply little oil on it and flip it again. Use a flat spoon to press it and make sure its cooked from all sides.
- Serve with any curry
Notes
- The herb to mix can be of your choice. Dill goes very well with rice flour but you can make it with only coriander or curry leaves or any other herb of your choice
- The dough is very soft and hence water should be added carefully
My Medley Rasoi 