A savory, gluten-free flatbread from Karnataka made with rice flour, fresh dill, and onions. These soft yet crispy rotis are perfect for a wholesome breakfast or light lunch, often served with coconut chutney.
Prep15 min
Cook25 min
Servings4
Serving size: 2 rotis
418cal
7gprotein
66gcarbs
14g
Ingredients
2 cup Rice Flour (Fine variety is recommended)
1 large Onion (finely chopped)
3 piece Green Chili (finely chopped, adjust to taste)
0.5 cup Dill Leaves (fresh, finely chopped)
0.25 cup Coriander Leaves (fresh, finely chopped)
0.25 cup Fresh Coconut (grated, optional but recommended)
A rich and aromatic mushroom curry from Mangalore, made with a freshly ground spice paste of coconut and roasted red chilies. This tangy and spicy dish is a coastal Karnataka classic, perfect with neer dosa or rice.
Homestyle Akki Rotti with a creamy, perfectly spiced mushroom gassi. Pure comfort food!
This mangalorean dish is perfect for dinner. With 677.63 calories and 12.969999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 tbsp Oil (for greasing and cooking)
Instructions
1
Prepare the Dough (5-7 minutes)
In a large mixing bowl, combine the rice flour, cumin seeds, and salt. Mix them well.
Add the finely chopped onion, green chilies, dill leaves, coriander leaves, and grated coconut. Use your fingertips to rub the vegetables into the flour, which helps release their moisture and flavor.
Gradually pour in the hot water, mixing with a spoon initially. Once the mixture is cool enough to handle, knead for 2-3 minutes to form a soft, pliable, and non-sticky dough.
The dough should be soft like chapati dough, not too stiff or too loose. Cover with a damp cloth and let it rest for 10 minutes.
2
Shape the Rotis (10 minutes)
Divide the rested dough into 8 equal-sized balls and smooth them out.
Grease a piece of parchment paper, a banana leaf, or a zip-lock bag with a few drops of oil.
Place one dough ball in the center. Dip your fingers in a small bowl of water to prevent sticking.
Gently pat and press the dough outwards in a circular motion to form a thin, even roti, about 5-6 inches in diameter. If the edges crack, simply pinch them back together.
Make a small hole in the center of the roti. This traditional technique helps it cook evenly and become crispier.
3
Cook the Rotis (15-20 minutes)
Heat a tawa (griddle) or non-stick skillet over medium heat until it's hot but not smoking.
Carefully lift the parchment paper and place the roti, dough-side down, onto the hot tawa. Wait for about 30 seconds for the roti to set slightly.
Gently peel off the parchment paper. If it sticks, wait a few more seconds for the roti to cook more.
Drizzle about 1/2 teaspoon of oil around the edges and into the center hole.
Cook for 2-3 minutes on the first side, until the base is firm and has golden-brown spots.
Flip the roti and cook the other side for another 2-3 minutes until it's cooked through and lightly browned. Press gently with a spatula to ensure even cooking.
Repeat the process for the remaining dough balls, greasing the parchment as needed.
4
Serve Immediately
Akki Roti is best enjoyed hot and fresh, straight from the tawa, when it's soft on the inside and slightly crisp on the outside.
Serve with coconut chutney, tomato chutney, groundnut chutney, or a dollop of white butter (benne).
259cal
6gprotein
21gcarbs
20gfat
Ingredients
400 g Button Mushrooms (Cleaned and quartered)
1 medium Onion (Finely chopped, for the gravy)
6 whole Byadgi Red Chilies (Stems removed, for color)
2 whole Guntur Red Chilies (Stems removed, for heat (adjust to taste))
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.5 tsp Black Peppercorns
0.25 tsp Fenugreek Seeds
1 cup Fresh Grated Coconut
4 cloves Garlic Cloves (Peeled)
1 inch piece Tamarind (Seedless, about the size of a small marble)
0.5 tsp Turmeric Powder
3 tbsp Coconut Oil (Divided)
1 tsp Mustard Seeds
10 leaves Curry Leaves
1.25 tsp Salt (Or to taste)
2 cup Water (Divided - 0.5 cup for grinding and 1.5 cups for gravy)
Instructions
1
Prepare the Gassi Masala Paste
In a dry pan over low-medium heat, roast the Byadgi and Guntur red chilies for 1-2 minutes until fragrant and slightly puffed. Remove from the pan and set aside.
In the same pan, add coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds. Dry roast for 2-3 minutes, stirring constantly, until they release a rich aroma. Be careful not to burn them.
Allow the roasted spices and chilies to cool down completely.
In a high-speed blender, combine the cooled roasted spices, fresh grated coconut, garlic cloves, tamarind, and turmeric powder.
Add 1/2 cup of water and grind to a very smooth, fine paste. Add a little more water if needed to achieve a smooth consistency. Set this masala paste aside.
2
Cook the Mushroom Curry
Heat 2 tablespoons of coconut oil in a heavy-bottomed pot or kadai over medium heat.
Add the finely chopped medium onion and sauté for 5-6 minutes until it turns soft and translucent.
Add the quartered mushrooms and 1/4 teaspoon of salt. Cook for 4-5 minutes, stirring occasionally, until the mushrooms release their moisture and are lightly browned.
Pour in the ground gassi masala paste. Sauté for 5-7 minutes, stirring frequently, until the raw aroma disappears and you see oil separating from the edges of the masala.
