Vegan Akki Roti With Masoor Dal And Mixed Vegetable Sagu Recipe

About this recipe

A traditional Karnataka-style dinner featuring soft, gluten-free Akki Roti (rice flour flatbread) paired with a hearty Masoor Dal and Mixed Vegetable Sagu. This balanced dish is rich in protein, fiber, and flavor with a medium spice level.

Ingredients

• 250g Green Chilli
• 400G Chtoura White Beans In Brine
• 200 g Green Peas
• 20G Curry Leaves
• - Grated Coconut
• 250 ml Coconut Milk
• - Mustard Seeds
• 500 ml Water
• 500 Gms Rice Flour
• 250g Coriander
• - MASOOR DAL
• 20 g Turmeric Powder
• 100g Garam Masala
• 10G Salt
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil

Instructions

1. Step 1: Prepare the Akki Roti dough. In a bowl, mix rice flour, grated coconut, green chilies, coriander leaves, and cumin seeds. Add lukewarm water gradually and knead into a soft, pliable dough. Cover and set aside.
2. Step 2: Prepare the Masoor Dal. In the rice cooker, cook the soaked Masoor Dal with a pinch of turmeric powder and enough water until soft and creamy.
3. Step 3: Prepare the Mixed Vegetable Sagu. Heat 2 tbsp oil in a pan, add mustard seeds, and let them splutter. Add curry leaves, chopped carrots, beans, and green peas. Sauté for 5 minutes.
4. Step 4: Add turmeric powder, salt, and a little water to the vegetables, and cook until tender. Stir in coconut milk and garam masala. Simmer for 5 minutes and set aside.
5. Step 5: Assemble the dish. Divide the Akki Roti dough into equal portions. Roll out each portion into a thin disc or pat out directly on a greased surface using your fingers.
6. Step 6: Cook the Akki Roti on a hot tawa (griddle) over medium heat, flipping until both sides are lightly golden and cooked through.
7. Step 7: Serve the hot Akki Rotis with the Masoor Dal and Mixed Vegetable Sagu on the side for a wholesome dinner.