Ukkarisida akki rotti (rice roti) malnaadu style
Ingredients
Rice flour ( toleda akki hittu ) or plain rice powder —1 1/2 cup
Water—3 cups
Pure ghee—1 teaspoon
Salt—1/4 teaspoon
Maida—1 tablespoon
Extra rice flour for dusting.
Method
Firstly mix maida with 3 or more tablespoon of water to a paste to avoid lumps.
Boil 3 cups of water in a thick bottomed kadai or pan on medium flame adding salt and ghee.
Add maida water and boil .
Once its starts boiling,reduce the flame and add rice flour slowly stirring all the time.
Cover and cook for 10 minutes in low flame.
Then transfer to a plate.
Grease your hand or wet your hands and knead the dough until you get a soft dough.
Or even you can knead it using a greased parchment paper or muslin cloth.
Once you are done with the kneading,dust your fingers and roll the dough and pinch a big lemon sized dough
Again knead the dough using palms and make a soft flat ball.
Dust with flour and roll the balls into thin rottis with the rolling pin
Gently roll the rottis.
Now heat the tava or non stick skillet on medium heat,once hot transfer the rolled rotti on tava.
Apply little water using wet cloth gently.
Once you see bubbles on top ,flip it gently on the other side.
You may see brown spots .
Roti puffs up and remove it from tava
You can also cook the rotti directly over the flame like phulkas.that need little practice.
You can apply little ghee on rottis if u wish.
Serve rotti with gojju or chutney or any curry of your choice.
