Masala Akki Roti with Garlic Chutney
Serves 1
Directions
- 1Combine rice flour, salt, green chillies, ginger, capsicum, onion, grated coconut, coriander leaves, hing powder, and fresh cream in a bowl.
- 2Grate carrot into the mixing bowl.
- 3Heat 0.5 litres of water and gradually add it to the flour mixture while kneading until it reaches chapati dough consistency.
- 4Set the dough aside to rest.
- 5Grease a banana leaf and your hands with ghee, roll the dough into balls, place on the leaf, and flatten with fingers.
- 6Place the roti on a hot dosa tawa with a few drops of ghee and cook.
- 7Remove the banana leaf after 15-20 seconds and cook the roti on both sides for 3-4 minutes each.
- 8Add peeled garlic, kashmiri chilli powder, and salt to a mixer jar and grind into a paste without water.
- 9Heat sesame oil in a pan, add mustard seeds, and once they crackle, add hing powder.
- 10Stir the seasoning into the garlic-chilli paste to complete the chutney.
- 11Smear the chutney over the prepared rotis and garnish with finely chopped onions and coriander leaves.
Ingredients
- 350-400 g rice flour
- salt (optional)
- 2-3 whole green chillies, finely chopped
- 0.5 tbsp ginger, chopped
- 2 tbsp capsicum, finely chopped
- 4 tbsp onion, finely chopped
- 0.25 whole grated coconut
- coriander leaves, finely chopped
- 0.5 tbsp hing/asafoetida powder
- 2 tbsp fresh cream
- 0.5 litre water
- carrot, grated
- ghee, greased
- 150 g garlic, peeled
- 1 tbsp kashmiri chilli powder
- 4 tbsp sesame oil
- 1 tsp mustard seeds
- 1 tsp hing/asafoetida powder
Equipment
mixing bowlpanmixer jardosa tawabanana leaf
Tips
- If you don't have fresh cream, you can mix the dough using just hot water.
- If you don't have a banana leaf, this is commonly replaced with other non-stick surfaces or greased parchment/foil in homes without leaf access.
- The garlic chutney paste may have small garlic pieces, which is beneficial for the taste.
- You can fry multiple rotis using two dosa tawas to save time.
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