Ruchikala – The Art of Taste

Recipes. Musings. Portland. Tucson. Fusing Cultures Through Cuisine

Akki Roti – Spicy Rice Flatbread With Dill and Podding Radishes

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This rice-based flatbread is easy to assemble. The proportions of water will vary depending on humidity level and moisture content in the vegetable added. Start slow with the water, adding only enough to turn the dough into a firm “clay-like” dough. Fresh dill gives this rice roti an herby backdrop and cuts some of its denseness. To get the appropriate seasoning level, mix the dough first and then make a small test using a tablespoon of dough. Add additional salt accordingly. I made this batch with podding radishes that I ground in the food processor for a little, but the recipe works nicely without it as well.

This can be eaten be eaten plain as a breakfast food, like a savory pancake.  It can also be accompanied by curry or soup.

Ingredients:

2 cups of rice flour
1 bunch of dill – frons mostly, minced
1/2 onion
1 jalapeno, minced
1 cup of podding radishes, coarsely chopped (preferably by a food processor) (optional)
1 teaspoon cumin seeds
½ cup dried coconut
¼ teaspoon asafetida (optional)
1 jalapeno, minced
1 1/2 teaspoons salt

 

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1) Combine all ingredients with equal parts hot water until it becomes a stiff mass. Combine the mass into a dough. Halve the dough and halve the two pieces once more until you have 4 equal portions.

 

2) In a medium to large skillet (preferably cast iron) turn the pan onto medium heat. While the pan is still fairly cold add a tablespoon of oil and spread across the pan. Add one ball to the skillet and form into a 6 inch round. Poke about 4-5 indents into the dough and drizzle a small amount of oil into the crevices.

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Increase to medium high heat. After 4 minutes take a peak under the roti and look for the edges starting to turn a light golden brown. If they are browning nicely, gently flip the roti with a spatula.

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3) Sear for another 3-4 minute till lightly browned on the other side. Transfer to a cutting board. Let sit for 1-2 minutes – cut into slices and serve.

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*Because the roti is molded onto the pan by hand, you will want to cool down before forming the next roti.

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4 comments on “Akki Roti – Spicy Rice Flatbread With Dill and Podding Radishes

  1. compassionkitchen
    April 18, 2013

    I love this it looks so yummy!!

    • Ruchikala
      April 19, 2013

      It’s definitely one of my favorites! The textures in this dish make this one of the more unique Indian breads.

      • compassionkitchen
        April 19, 2013

        I’m going to have to test it out this weekend :) ill let you know how I go :)

  2. compassionkitchen
    May 16, 2013

    Reblogged this on My vegan world. and commented:
    Everyone has to try this amazing bread, I add some sesame seeds to it and it taste fantastic.!
    pretty sure my best friend will beg me to make it every time shes here now :)

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