|Onion Akki Roti|
Serves about 8 to 12 rotis.
Category - Breakfast / Dinner
Rice Flour - 2 Cups or 400g
Red Onions - 2 Big, Chopped finely.
Green chilli paste - 1 to 2 tsp, adjust accordingly.
(Follow the link if you don't know how to make green chilli paste - Green-chilli Paste )
Salt to taste
Coriander - 1/2 bunch, finely chopped
Fresh / frozen Coconut - 3/4 Cup, the more you add,it makes it more yummy.
Water as required.
Firstly heat the water to rolling bubbles. Put off the flame. keep aside.
In a big mixing bowl, add all the rice flour, green chilli paste n onions. To this add couple of tbsp of the hot water. Now the consistency should be like a crumble mixture. Put all of this mixture to a big ball shape. Let the mixture sit in for 15 to 20 minutes. Later add the coconut n coriander to the mixture & combine again. Now you should end up with a chapathi / cookie dough, firm. (Add more water if not in the stated consistency). Now the dough is ready.
Take a frying pan, drizzle some oil on to the pan. Spread the oil evenly with fingers. Take a handful of the dough to your hand and put it on the pan. Make a thin sheet kinda by pressing your fingers on the dough and spread it evenly to form a circle. (Refer to the above picture.)
Drizzle some more oil on top, put a lid over the pan and put the flame to high. Let it cook with the lid for about 5 minutes. If the bottom layer is deep golden brown then the rotti is ready to be served with some Coconut Chutney. (This rotti is cooked only on the bottom side).
NOTE : At first its a little difficult to spread the dough on the pan. Practice makes things easy / perfect. You can make the rotti as thin or thick as you like / prefer. If thick you end up with a soft rotti. If thin your rotti will be crisp.
You could add all the below mentioned to the rotti dough. The above mentioned is an Authentic Version.
1.Grated Carrots - 75g
2.Finely chopped Green Onions / Spring onion - 50g
3.Finely chopped Spinach - 30 to 50g
4.Finely chopped fresh Chives - 30g