Monday, December 24, 2012

Akki Rotti with Cooked Rice and Spring Onions

Come winter, it is almost inevitable that I go through a phase of lack of energy/enthusiasm, often visible in my lack of writing, posting, commenting, responding to messages etc. The cold, the shorter daylight hours (dark by 5!) all get to me, I guess. This time it hit early and the recent events with the kids in Newtown, CT only took it deeper. The tragedy hit everybody hard and sure left me shaken. My daughter is 6 and I have family who live 20 miles from there. I cannot even imagine the pain the families of the kids must be going through. It is unbelievable that anyone could turn their anger or whatever issues they had, against those innocent children. Such is our world and I hope and pray that this Christmas/holiday season brings strength, healing and hope to our twisted world. May there be love and laughter in all your lives. Have a happy Christmas and a wonderful New Year!

Here is a quick recipe, great for leftover rice. This is currently the little boy S's favorite dish. For months, it was anna-saaru-thuppa (rice-rasam with ghee).  Now, he has akki rotti ("akki wotti", as he calls it) at least a few times a week. He prefers the texture in this version over the regular akki rotti too. Grated carrot, zucchini and cooked beans (like lobia) are good substitutes for the scallions. I skip the green chillies and cilantro for him. He does like scallions, though.


1 cup cooked rice, mashed
3/4 - 1 cup rice flour (or ragi flour)
1 bunch scallions, trimmed and chopped
1 tbsp yogurt
1 tbsp grated coconut
1-2 serrano/green chilies, chopped
1 tsp chopped cilantro (optional)
1-2 tbsp water, for kneading
Salt to taste


Mix all the above, except water, together. Add water a little at a time and knead to make a soft dough. The dough should not be sticky. Let it rest for 15 minutes.
Grease a griddle or a pan. Take a ball of dough and pat it directly on the griddle/tawa. The dough should be spread evenly, not too thick. Wet your fingers and pat, if you find the dough not sticking properly to the pan.
Make a one or more indentations around the center. Pour 1/2 a tsp around the edges and at the center.
Cover and cook on medium-high for 3 minutes, checking to see if it is crispy around the edges and the center. (If using a tawa/flat griddle, it could take a minute or two longer)
Flip and cook the other side for a minute more.
Serve with sambar or ghee/butter.
To make the next rotti, flip the pan/griddle and place under running water. Once cooled, grease the pan and repeat.

A bandli/kadai or a thick tawa is generally used. I've used a thinner nonstick fry pan a couple times and it works pretty well too. Takes less time but it does not get crunchy. Use a tawa or bandli, if you prefer it that way.

As said earlier, grated carrot, zucchini, chopped onions and beans (like black eyed peas) are good substitutes/additions with scallions. I use cooked dal in place of water sometimes, for added nutrition.


Veena Theagarajan said...

I love the taste of spring onion .. this looks good

Nupur said...

You use cooked rice in the dough- very interesting. I'll have to try this recipe for my little one.

Shama Nagarajan said...

Yummy and inviting !!join me in Fast Food - Poha event in my blog here :

Kannada Cuisine said...

Love the rotti...
Peace be upon all of us....

Priya said...

Cooked rice and spring onions, wow loving this combo in akki rotti.

Nagashree said...

Rotti looks perfectly done Vani. Wishing you & your loved ones a safe, Happy Holiday season and Happy New Year.

Vani said...

Thanks for the comments, all :)
Thanks, N. Happy New Year to you all too :)