Baalekayi Akki Roti | Raw Banana Rice Flour Rotis

Soft raw banana, rice flour rotis for breakfast
11/22/2016 9:54:34 PM vindhyadesai

baalekayi akki roti

Plain rotis are always nice to eat and usually the default choice in most households. Be it rice flour, wheat flour, plain flour, simple rotis are the best for your routine. Making whole wheat flour parathas or rotis with some kind of vegetable is not uncommon. Methi theplas, carrot parathas recipes available on FOI.
How about adding some vegetable to rice flour rotis. I have already posted steamed rice flour rotis an ideal dish for breakfast. Raw banana is a very underrated and unused vegetable but it adds a lots of texture and softness to dishes. So now try baalekayi akki roti.

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I have added peeled and grated raw banana to these flavourful soft rice flour rotis. Goes well with any kind of chutney, especially, seemebadanekayi chutney, groundnut chutney. I have served these rotis with methi stalks chutney (posting soon) and a knob of butter.
These rotis can be completely gluten free, just do not add hing/asafoetida. Also try thalipeeth, jowar flour rotis.

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Baalekayi Akki Roti | Raw Banana Rice Flour Rotis
 
Prep time
Cook time
Total time
 
Soft raw banana, rice flour rotis for breakfast
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 6 big sized rotis
Ingredients
  • 1½ Cups rice flour
  • ½ Tsp jeera
  • Salt to taste
  • ½ Tsp sugar
  • ½ Tsp freshly ground black pepper
  • 2 Tbsp coarsely ground roasted groundnuts
  • 1 raw banana/baalekayi grated
  • 7-8 curry leaves
  • 1 Tbsp finely chopped coriander
  • 1 finely chopped green chilli
  • ¼ Cup freshly grated coconut
  • ¼ Cup boiling water
  • Extra water to knead to soft dough
  • Oil to roast rotis
Method
  1. Add the rice flour into a bowl
  2. Next add jeera. Mix
  3. Add black pepper powder
  4. Tip in the coarsely ground roasted groundnuts
  5. Add hing and mix well
  6. Add in salt and sugar. Mix well and make a well in the centre
  7. Now pour boiling water
  8. Push the flour mixture from sides onto the water such that it covers all of it. Let it cool for a while
  9. Next, peel and grate raw banana
  10. Add this grated banana into flour mixture
  11. Tear in curry leaves into this flour mixture
  12. Drop in chopped green chillies and chopped coriander
  13. Once this is mixed well add in freshly grated coconut
  14. Start mixing flour mixture with your hand by gathering the mixture
  15. Pour little by little water till all of the dough comes together. Cover and let it rest for a while
  16. To make rotis, grease a tawa/skillet
  17. Pinch a medium tomato sized ball off from the dough
  18. Press evenly with the tip of your fingers into a thin roti
  19. Make a hole in the centre to drizzle some oil
  20. Keep the pan on heat and cook till golden spots appear on one side. Roast the other side for 5-10 seconds. Remove from heat
  21. Repeat for all rotis. Serve with chutney and butter
Notes
Adding boiling water to make dough makes the dough soft and pliable. It makes rice flour hold together because it does not have gluten

Skip groundnuts if you want

Instead of raw banana, grated carrot can also be added. Will soon post carrot akki roti, regular onion akki roti and more varieties

Double or triple this recipe if necessary

These rotis can be completely gluten free, just do not add hing/asafoetida
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Baalekayi Akki Roti Stepwise:
Add the rice flour into a bowl
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Next add jeera. Mix
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Add black pepper powder
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Tip in the coarsely ground roasted groundnuts
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Add hing and mix well
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Add in salt and sugar. Mix well and make a well in the centre
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Now pour boiling water
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Push the flour mixture from sides onto the water such that it covers all of it. Let it cool for a while
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Next, peel and grate raw banana
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Add this grated banana into flour mixture
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Tear in curry leaves into this flour mixture
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Drop in chopped green chillies and chopped coriander
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Once this is mixed well add in freshly grated coconut
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Start mixing flour mixture with your hand by gathering the mixture
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Pour little by little water till all of the dough comes together. Cover and let it rest for a while
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To make rotis, grease a tawa/skillet
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Pinch a medium tomato sized ball off from the dough
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Press evenly with the tip of your fingers into a thin roti
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Make a hole in the centre to drizzle some oil
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Keep the pan on heat and cook till golden spots appear on one side. Roast the other side for 5-10 seconds. Remove from heat
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Repeat for all rotis. Serve with chutney and butter
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