Udipi Special Akki Roti Recipe / Exotic Rice Roti With Just Three Ingredients

Heat a wok and pour in two cups of water into it and tip in a little salt. Add a teaspoon of cooking oil and stir well and let the flame be in high mode. When it begins to boil, lower the flame and strew in two cups of rice flour gently while stirring continuously on one hand. When the flour gets absorbed by the water just squirt in for a few seconds and put the lid on. Just after two minutes, open up the lid and transfer the cooked up flour into a bowl and knead on while it is still hot. Dip your fingers in water to manage the heat and roll it into a smooth dough. Crush the crumbles that come in between and ensure that the dough is smooth and even.

Heat a tawa and smear a little oil over it and let the flame be in medium mode. Take a small portion from the dough (in the size of a lemon) and roll it between your palms and place it over a greased banana leaf and pat with your fingers in a circular motion to get it round and even. Gently, flip it over the heated tawa and smear oil around and wait for a minute to get it cooked. Just after a while, alter the flame to high mode and slowly turn over the roti and press with a damp cloth while rotatiing it in the anti clockwise direction so that it bulges like a chukka roti. When both the sides are cooked up well and have roasted golden brown spots here and there, take it out and place it over a plate.

Dab it with a little ghee and serve the Akki Roti hot with a tomato gojju or mango thokku along with a sizzling cup of coffee.