|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|
Add water and salt to a utensil.
the water boil.
about 3/4-cup of rice flour.
Set the flame to low.
thoroughly with a spatula till the mixture becomes a mass.
Scrape the dough from the spatula and inner-sides of the utensil, using another sharp-edged spatula.
Cover. Switch off the stove.
Leave the utensil on the stove for about 5 minutes.
the mixture to a plate.
Add the remaining flour.
Spread the mixture and keep aside for a few minutes to let it cool.
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.
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.
The rice roti dough is ready.
about 8 balls from the dough and flatten the balls.
Transfer to the utensil and cover.
a flattened ball in the flour.
Place the flour-coated-flattened-ball on the rolling board.
out the ball into the size of a poori using a rolling pin.
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.
The outer edges are
pushed towards the inside
Repeat the above step to cover the circumference.
Flatten the raised edge with your palm.
the rolled-out dough in the flour.
Roll the dough again.
flour on the board and on the rolled-out dough.
Roll-out into a thin, large circle.
Raw roti is ready.
a roti tava on a high flame.
a few drops of water on the tava.
Wipe with a cloth.
the raw roti with your palm.
Place the raw roti on the hot tava, ensuring the rolled-out surface should face up on the tava.
the surface of the raw roti with the edges of your wet fingers
or with a piece of wet cotton cloth.
Set the flame between medium and high.
You need to wipe the surface to remove any excess flour from the raw roti, as soon as you place it on the tava.
the roti when bubbles appear.
the roti edges to the tava center to cook them.
Press with a roti-presser or cotton cloth to make the roti puff-up
Cook on both sides till a few golden-brown spots appear.
Rice roti, akki roti, akki rotti or chawal ki roti is ready.
you are making the akki roti for the first
- 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.
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.
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
Do not use a non-stick pan to make these rotis, because its surface may get damaged.