Rice Roti | Rice Roti Recipe | How to make Akki Roti


rice roti


Rice roti, akki roti, akki rotti or chawal ki roti, is a dish that would cross your mind, if you are thinking of a delicious cuisine that can be made from rice flour dough. Although it is common to make this for breakfast, this rotti has a good fit also for lunch or dinner. People of all ages typically like rice roti.

Is this roti healthy? Yes, a reason is it does not use oil.

If you want to prepare a food that is tasty and easily digestible, you may want to consider rice roti or akki rotti.

There are mainly two types of rice rotis:

1. Plain roti.
2. Masala Roti.


The rice roti recipe that follows is for making plain and soft rotis.

To make the dough for the roti, you have to add rice flour to boiling water and mix. In the steps that describe how to make akki roti, the step of making the dough is the one that requires extra care. Why? You have to knead the dough in such a way that the cooked rice flour and raw rice flour mixes well to make soft dough.

In the rice roti recipe steps, the step, again, pertaining to making the dough is the one that takes a bit of time. The rest of the procedure for making the rice roti or akki rotti is almost similar to that of making a jolada rotti or jowar roti, after its dough is prepared.

Q & A
Q. Should you use home-made rice flour or the same bought from a store?
A. Use home-made rice flour, as much as possible, because it will be free from any potential impurities.

What's more, the rice roti made from home-made rice flour will be soft.

Here is the info on how to make rice flour at home.

Badanekayi ennegayi is perhaps the best side dish that makes relishing the rice roti a fine experience. Baingan ki sabzi is another good choice. Til ki chutney or coconut chutney too, particularly if it is seasoned, has a good fit with this dish.

Eat or serve rice roti hot with a dollop of butter. It should be smeared on the entire surface of an akki roti.





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Quantity: 7-8 Rice Rotis or Akki Rotis

Ingredients:

1. Rice flour / akki hittu / biyappindi / arisi maavu / aripodi / chawal ka atta / rice atta, about 1 cup
2. Salt to taste
3. Water 1 cup
4. Rice flour for dusting, about 1/4 cup

How to make the Dough for Akki Roti?


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1. Switch-on the stove.

Add water and salt to a utensil.

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2. Let the water boil.

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3. Add about 3/4-cup of rice flour.

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Set the flame to low.
4. Mix thoroughly with a spatula till the mixture becomes a mass.

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Scrape the dough from the spatula and inner-sides of the utensil, using another sharp-edged spatula.

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Cover. Switch off the stove.

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Leave the utensil on the stove for about 5 minutes.
5. Transfer the mixture to a plate.

Add the remaining flour.

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Spread the mixture and keep aside for a few minutes to let it cool.

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6.
NOTE
Ensure the dough is just soft to roll it easily. Otherwise,

- If the dough is hard, it will be difficult to roll.

- If the dough is too soft, it will stick to the rolling pin or board..

Wet your palm. Knead the mixture to make slightly soft dough.

TIP
If the mixture becomes hard, sprinkle some water on it, the quantity of which depends on the hardness, and knead again.

If the mixture becomes too soft, add a tablespoon of flour and knead again.

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The rice roti dough is ready.

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How to make Akki Roti?


1. Make about 8 balls from the dough and flatten the balls.

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Transfer to the utensil and cover.
2. Dust a flattened ball in the flour.

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3. Place the flour-coated-flattened-ball on the rolling board.

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4. Roll out the ball into the size of a poori using a rolling pin.

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TIP
If the dough sticks to the rolling pin or board, while rolling:

- Gently lift the rolled-out dough

- Sprinkle more flour on the rolled-out dough and the board

- Roll-out again.

To cover the broken edges:

- Hold inside edge of the rolled-out dough with the left-hand fingers and push outside edge towards inside, using the edge of your right hand palm.

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The outer edges are
pushed towards the inside

Repeat the above step to cover the circumference.

Flatten the raised edge with your palm.
5. Dust the rolled-out dough in the flour.

Roll the dough again.
6. Sprinkle flour on the board and on the rolled-out dough.

Roll-out into a thin, large circle.

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Raw roti is ready.
7. Heat a roti tava on a high flame.

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8. Sprinkle a few drops of water on the tava.

Wipe with a cloth.

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9. Lift the raw roti with your palm.

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Place the raw roti on the hot tava, ensuring the rolled-out surface should face up on the tava.

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10. Wipe the surface of the raw roti with the edges of your wet fingers
or with a piece of wet cotton cloth.

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Set the flame between medium and high.

NOTE
You need to wipe the surface to remove any excess flour from the raw roti, as soon as you place it on the tava.
11. Flip the roti when bubbles appear.

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12. Move the roti edges to the tava center to cook them.

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Press with a roti-presser or cotton cloth to make the roti puff-up
uniformly.

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Cook on both sides till a few golden-brown spots appear.

Rice roti, akki roti, akki rotti or chawal ki roti is ready.

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TIPS Rice Roti
1. If you are making the akki roti for the first time:

- You may want to roll the raw roti on a clean plastic paper or on white paper. The reason is you can roll-out and remove the raw roti easily, as the dough does not stick to the rolling board.

- Place a transparent plastic paper on the flattened ball to avoid the dough sticking to the rolling pin.

- Roll. Be sure to use the rice flour at least two times while rolling the dough. Otherwise, the raw roti will stick to the tava.
2. Sprinkle a few drops of water on the tava, after removing a cooked roti.

Wipe with a cotton cloth.

These steps ensure that the akki roti will not stick to the tava or get burnt.
3. If possible use an iron tava exclusively for making rice rotis or dry rotis, because if you prepare dishes like dosas on the same tava the dosas will stick to the tava.

Do not use a non-stick pan to make these rotis, because its surface may get damaged.