This month our Secret Shhhhh Cooking Secretly group ventured out to explore the cuisine for the State of Karnataka. In this group we are paired against a fellow blogger who gives two secret ingredients and we have to prepare a dish based on the theme. Once the dish is prepared we post the picture on the group and our blogger friends guess the ingredients. It’s fun and interesting to see the different variations of the same recipe. This month I was paired with Jayashree Trao who blogs at Evergreendishes. She has a wonderful collection of vegetarian recipes and has even published 3 books. Do check her blog for some lip smacking dishes.
Karnataka is a state in southwest India with Arabian Sea Coastlines. The capital, Bengaluru (formerly Bangalore) is a high-tech hub known for its shopping and nightlife. It is one of the popular state for tourism in India. It has many captivating hill stations such as Coorg, Nandi Hills and Chikmagalur. Karnataka also has a special place in the world of Indian Classical music, with both Karnataka (Carnatic) and Hindustani Styles finding place in the state. Rice and Ragi are the staple food in South Karnataka, whereas Jolada Rotti and Soghum is staple to North Karnataka. (Source Internet).
This time I decided to make Akki Roti based on the 2 secret Ingredients Rice & Sesame given to be my Jayashree. Akki means rice in kannada and roti refers to a flat bread cooked on a griddle, and is an everyday food made from Karnataka Cuisine. It is gluten free and vegan and can be cooked easily at home. One of my close friend handed me her Mother in Law’s Recipe which is truly authentic and uses raw rice. I even double checked with her about using raw rice as every recipe I saw on net had the use of rice flour and she assured it is raw rice. Her original recipe was wash and soak the rice, grind it along with grated coconut and pat it on the pan and roast it. I just tweaked it a little bit by making it Masala Akki Roti, i.e. by adding some grated cabbage, onion and green chilies to it.
I found this roti to be similar to rice Bhakri made in Maharashtra. The tricky part in making this dish is the patting of the roti on the pan. You can either use cold tawa every time you pat a new one or try to lower the heat as much as possible and then pat it. We enjoyed this with coconut coriander chutney. Hope you also try it and enjoy as such we did.
- 2 Cups Raw Rice (I used Idli Rice)
- 1/2 Cup Grated Coconut
- 1/2 Cup Grated Cabbage
- 1 Small Onion Chopped
- 1-2 Green Chillies Chopped
- 1 tsp Til (Sessame seeds)
- 1 tsp Jeera (Cumin seeds)
- Salt to taste
- 2-3 tbsp Oil for shallow frying
- Soak the rice in enough water for 2 hours.
- Grind the rice along with Coconut to a smooth paste. The paste will be a bit coarse and not very smooth. Do not add too much of water or else you will not be able to pat it as a roti.
- Add the grated cabbage, Onion, Sesame , Cumin seeds and salt. Mix everything well.
- Akki roti's are generally patted on a cold pan. I used a pan which was just warm. For the next batches, I let the pan cool down for a few seconds.
- Grease a pan with oil. Take about 2 tablespoon of batter and pat it with your fingers. Drill a hole in the center. Switch on your gas now or increase the heat to medium now.
- Let it cook on medium heat. Add few drops of oil along the edges and in the center.
- Once cooked on the bottom, flip and let it cook on the other side.
- Serve it with yummy coconut chutney.
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