Fluffy Egg Akki Roti With Coconut Chutney Recipe

About this recipe

A wholesome Karnataka-style breakfast featuring soft rice flour roti infused with eggs and spices, served with creamy coconut chutney for a delightful start to your day.

Ingredients

• - Rice Flour
• 6 pcs White Eggs
• - Grated Coconut
• 250g Green Chilli
• 100 g Curry Leaves
• 100 g Coriander Leaves
• loose Ginger
• 100 g Salt
• 1pc Watermelon
• 200 ml Mustard Oil
• 100 g Yellow Mustard Seeds
• - Red Chilli
• 50 g Asafoetida Powder

Instructions

1. 1. In a bowl, mix rice flour, chopped green chilies, curry leaves, coriander leaves, and salt.
2. 2. Crack the eggs into the bowl and whisk them into the rice flour mixture until fully combined.
3. 3. Slowly add water to the mixture, stirring to create a smooth, pourable batter.
4. 4. Heat a non-stick tawa or skillet and lightly grease it with oil.
5. 5. Pour a ladleful of batter onto the tawa and spread it into a thin circle with the back of the ladle.
6. 6. Cook on medium heat until the edges begin to lift and the bottom turns golden brown.
7. 7. Flip the roti carefully and cook the other side until golden brown. Repeat for all rotis.
8. 8. For the chutney, blend grated coconut, roasted split gram, green chili, ginger, tamarind pulp, and salt with a little water to a smooth paste.
9. 9. Heat a small pan with oil, add mustard seeds, dried red chili, curry leaves, and asafoetida, and let them splutter.
10. 10. Pour the tempering over the coconut chutney and mix well.
11. 11. Serve the warm egg akki rotis alongside the freshly prepared coconut chutney.