My go to dish for breakfast or sometimes for dinner is akki roti and especially sabsige soppu akki roti. Coming from Karnataka, I have a soft corner for akki roti. At home, this is the most sought after dish, if we cannot think of anything, then we go for akki roti. This Karnataka style sabsige soppu akki roti or dill leaves akki roti is the best of its kind!
The main things for a good sabsige soppu akki roti, is good rice flour, lots of grated coconut, well grown dill leaves chopped finely. Optionally, you can add a bunch of chopped onions to give it a sweet taste and crunchy texture. Remember to let the rice flour rest by adding a little boiling water to it. This will make rice flour nice and doughy and pliable.
Most of the time you can get away with serving akki roti with ghee and chilli pickle and/or chutney pudi. But you can also choose from a range of side dishes that go well with idli or dosa. Adjust green chillies according to your taste as per usual or skip them if kids are eating. Make these with care and they will turn soft yet crisp. More sabsige soppu/dill leaves recipes, sabsige soppu kadubu, sabsige soppu paratha, yogurt dill sandwich. Try,
Carrot Akki Roti
Steamed Akki Roti
Baalekayi Akki Roti
Makki di Roti
Thalipeeth
Ragi Roti etc.
- 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
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
Sabsige Soppu Akki Roti Stepwise:
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 1/2 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
