Steamed Akki Roti | Ukkarisida Akki Roti

Light and soft, melt in the mouth rotis made from rice flour
04/29/2016 10:29:20 PM vindhyadesai

Wondering what to make for breakfast on a weekend? Try making these soft steamed akki rotis. Soft melt in the mouth rotis made from rice flour with very less or no oil are a perfect start to a day. They are extremely light, can be served with any chutney of your choice or even leftover sabji. I served them this time with cluster bean/gorikayi chutney.

Steamed Akki Roti | Ukkarisida Akki Roti
 
Prep time
Cook time
Total time
 
Light and soft, melt in the mouth rotis made from rice flour
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 10 Rotis
Ingredients
  • 3 Cups akki hittu/rice flour
  • 1¾ Cups water + extra for making full dough
  • Salt to taste
  • ½ Tsp jeera/cumin seeds
  • 7-8 whole black peppercorns
  • 1 Tsp oil
Method
  1. Take rice flour in a bowl, mix salt keep aside
  2. In a pan heat the water, bring to a light boil
  3. Add little oil, add jeera and pepper coarsely ground in a mortar
  4. Simmer and add the mixed rice flour all at once to the boiling water, cover for 2-3 minutes and then take it off the heat. Mix lightly with a spoon
  5. After 5 minutes, with oiled hands knead into a dough with warm water
  6. Cover with moist cloth/ cling wrap/ kitchen towel
  7. On a non-stick paper like obbattu/holige haale or plantain leaf, roll like a chapathi into a roti with a belan or rolling pin
  8. Roast on medium flame until soft and golden spots appear
  9. Serve immediately with any chutney
Notes
Rice flour should be smooth and not coarse in texture. Get it milled if you do not find a smooth textured rice flour. Be wary of store bought rice flour, some brands do mix maida or refined flour

If dough feels sticky add half a tsp of oil and then knead the dough

Resting the dough for 5-10 minutes is very important, it makes rolling the rotis easy

When rice flour is added to boiling water do so quickly and make sure to simmer it, to avoid hot water splashing on your hands

Do NOT mix the rice flour as soon as it is added to water this will create lumps

Add warm water a few drops at a time while kneading the dough, this gives a chance for the flour to absorb water before more is added

Lightly oil the belan/rolling pin before rolling rotis, you could use your fingers to press it into a roti as the dough will be quite soft

Use light hands while rolling rotis, do not exert a lot of pressure on the rotis

 Stepwise:

  1. Take rice flour in a bowl, mix salt keep aside
       IMG_5489
    
  2. In a pan heat the water, bring to a light boil
    IMG_5488
    
  3. Add little oil, add jeera and pepper coarsely ground in a mortar
    IMG_5491
    
  4. Simmer and add the mixed rice flour all at once to the boiling water, cover for 2-3 minutes and then take it off the heat. Mix lightly with a spoon
    IMG_5493IMG_5494
  5. After 5 minutes, with oiled hands knead into a dough with warm water
    IMG_5495 IMG_5496 IMG_5497
    
  6. Cover with moist cloth/ cling wrap/ kitchen towel
    IMG_5498 IMG_5499
    
  7. On a non-stick paper like obbattu/holige haale or plantain leaf, roll like a chapathi into a roti with a belan or rolling pin
    IMG_5505
    
  8. Roast on medium flame until soft and golden spots appear
    IMG_5506
    
  9. Serve immediately with any chutney or store them in hot box to serve later
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