Akki Roti with Badanekayi Gojju

Instructions

1. 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. 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. 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. 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).