Sabsige Soppu Akki Roti | Akki Roti | Breakfast Recipes
Author: Vindhya Desai
Recipe type: Breakfast
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 6-7 rotis
- 1½ Cups akki hittu/rice flour/chawal ka atta
- ½ Cup grated coconut
- 1 Cup chopped sabsige soppu/dill leaves
- 1 Cup finely chopped onions (optional)
- 1-2 green chilli
- Few curry leaves
- ½ Tsp jeera
- 1 pinch hing
- Salt to taste
- ½ Tsp sugar
- ½ Cup boiling water
- Oil to make rotis
- In a bowl, add the rice flour/chawal
- Sprinkle hing and jeera
- Season with salt and sugar
- Make a well in the centre and pour ½ Cup boiling water
- Cover and let it rest for 15 minutes or so
- Clean, wash and finely chop the dill leaves
- Once the rice flour has rested for 15 minutes, add grated coconut, chopped chillies and curry leaves
- Next add finely chopped dill leaves, also add finely chopped onions if you are adding at this stage, I have not added here
- Mix well and make a dough, add little water if required
- Apply oil and set aside for further 5 minutes
- On a cool tawa, add oil, take a ball of the dough
- Start patting with the tips of your fingers (oil your hand)
- Pat into a thin roti
- Bring the tawa to heat, drizzle with oil, cover and cook
- When the roti is cooked and golden on the underside, flip
- Cook for a few more seconds
- Serve hot with chutney and ghee
You can also pat the rotis on a holige haale or butter paper or plantain leaf
Ensure the dill leaves are fresh and green
Adding finely chopped onions for extra crunch and sweetness
Skip hing to keep the rotis gluten free
Recipe by Food Of Interest at https://foodofinterest.com/sabsige-soppu-akki-roti/
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