Monday, February 10, 2014

Akki Roti with Dill Leaves and Mochai

This is my first attempt in making akki roti. My SIL is from Bangalore. She often makes this delicacy and I like it too. Three weeks back she gave us this roti made with dill leaves and fresh mochai or mochakote. We all loved in our home. Yesterday night, their family came from a trip to Bangalore and she passed me some fresh bunches of dill leaves and mochai today morning. Immediately, I got the recipe from her and made this tasty roti with onion chutney for dinner tonight. We enjoyed our dinner and my son, for whom even the looks of any dish can be a criteria to reject it, ate too.


Rice flour - 21/2 cups
Dill leaves - 1 bunch (1 cup leaves)
Mochai - 2/3 cup
Onion - 2/3 cup finely chopped
Cilantro - 1/4 cup finely chopped
warm water  - to knead
salt - 3/4 tsp
Green chilli - 1 (can add 2 or 3, my kids do not like spicy hot)
grated coconut - 1/4 cup


Soak the fresh mochai in water for 2 hrs, squeeze out and peel. Boil with a pinch of salt in 1/2 cup water for 2-3 min. and drain the excess water. Wash dill and chop 1/2 cup. With the other half cup dill, add coconut, green chilli and 1/4 cup water, and grind. In a large bowl, add all the ingredients and start to knead with warm water to make a smooth, soft dough.

Take a lemon sized ball and start to press with your palm and make a thin roti. (I made it in the tawa itself and was easier, as making it in ziploc and transferring didn't work out today for me. I usually do puran poli and ragi roti with ziploc cover). Make sure to use cooler tawa to press the next roti.

Add a tsp oil, cook and flip to cook the other side for a couple of minutes.

Tasty and delicious akki roti is best eaten warm or hot hot from the pan.

It came out very tasty, just like how my SIL gave us. I am pretty sure I would make this one as well as other healthier versions soon.

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