Left over akki ( rice) rotti

 

Ingredients 

Left over rice (cooked)—1 cup

Rice flour ( akki hittu)—1 cup

Salt—to taste 

Water—1 cup ( water should be just above rice)

Method 

Take cooked rice in a thick bottomed kadai or non stick pan.

Add water and keep it for boiling on medium flame.

It will start boiling.

Let it boil for 2 to 3 minutes.rice should boil well.

Add salt.

Add rice flour by making the flame to low.

Do not mix immediately,let it cook for 3  to 4 minutes.

Then mix well with a spoon or laddle.

Cover the kadai with a lid and cook for 3 more minutes on low flame 

Switch off the stove 

Transfer transfer to a wide plate .

When the dough is hot ,start kneading it with your hands ,by dipping hands water.

Knead to smooth ,soft dough.( do not add water).

Pinch out a small ball sized dough and flatten with help of palm.

Make all the dough into equal sized balls.

( keep it covered )

Now dust with rice flour and roll into thin rottis using rolling pin.

Dust off the excess rice flour from the rotti.

Heat the tava on medium flame,and transfer the rotti onto the tava.

Cook rotti on both sides for couple of minutes.

You will notice light brown spots and rotti starts to puff up.

Quickly put the rotti on direct flame ( like phulaks) for couple of seconds  on both sides.

Serve with any curry of your choice.

This type of ukkarisida akki rotti is famous in malnaadu and Coorg regions