Akki Rotti With Coconut Peanut Chutney Recipe

About this recipe

A traditional Karnataka specialty, Akki Rotti (rice flour flatbread) paired with a rich coconut peanut chutney is a wholesome, flavorful, and balanced dinner.

Ingredients

• 250g Green Chilli
• 250 g Carrot
• 20G Curry Leaves
• - Grated Coconut
• 100G Peanuts
• 1 Kg Jeera
• 500 ml Water
• - Mustard Seeds
• 500 Gms Rice Flour
• 250g Coriander
• 10G Salt
• 250g Garlic

Instructions

1. Step 1: In a large mixing bowl, combine rice flour, grated carrot, green chilies, coriander, cumin seeds, curry leaves, and salt.
2. Step 2: Gradually add lukewarm water to the mixture and knead into a soft, pliable dough. Cover and set aside for 10 minutes.
3. Step 3: For the chutney, blend grated coconut, toasted peanuts, tamarind pulp, garlic, and salt with a little water into a smooth paste. Adjust consistency as needed.
4. Step 4: Heat 1 tsp oil in a small pan, splutter mustard seeds, and stir in the tempering into the coconut peanut chutney. Mix well.
5. Step 5: Divide the dough into equal portions. Take a ball of dough, place it on a greased banana leaf or parchment paper, and pat into a thin disc (rotti).
6. Step 6: Heat a flat skillet, drizzle a little oil, and gently transfer the rotti onto the pan. Cook on medium heat until golden brown spots appear on both sides.
7. Step 7: Repeat with the remaining dough to make more rottis.
8. Step 8: Serve hot Akki Rottis with the prepared coconut peanut chutney on the side.