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: Vindhya Desai
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
- Take rice flour in a bowl, mix salt keep aside
- In a pan heat the water, bring to a light boil
- Add little oil, add jeera and pepper coarsely ground in a mortar
- 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
- After 5 minutes, with oiled hands knead into a dough with warm water
- Cover with moist cloth/ cling wrap/ kitchen towel
- 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
- Roast on medium flame until soft and golden spots appear
- 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
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
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Stepwise:
-
Take rice flour in a bowl, mix salt keep aside
-
In a pan heat the water, bring to a light boil
-
Add little oil, add jeera and pepper coarsely ground in a mortar
-
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
-
After 5 minutes, with oiled hands knead into a dough with warm water
-
Cover with moist cloth/ cling wrap/ kitchen towel
-
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
-
Roast on medium flame until soft and golden spots appear
-
Serve immediately with any chutney or store them in hot box to serve later
