Akki Rotti Best Dishes

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Akki Rotti

"This recipe is for Karnataka-style (Southern Indian) Akki Rotti. This savory flatbread can be loved for breakfast, as a snack, or for lunch. It may be very filling and includes lots of veggies to fulfill your veggie necessities for one meal in an afternoon. Serve with the chutney or pickle of your choice."

Ingredients :

1/2 cup inexperienced mung beans (green gram)
1 cup water
2 cups white rice flour
1 teaspoon cumin seeds
2 half teaspoons finely chopped inexperienced chile peppers
1/four teaspoon asafoetida powder
2 tablespoons finely chopped clean cilantro
half cup unsweetened shredded coconut
1/four cup shredded carrot
salt to taste
half cup vegetable oil, divided

Instructions :

Prep : 20M	Cook : 4M	Ready in : P1D

Cover the mung beans with the water and refrigerate overnight. The subsequent day, drain the beans and reserve the soaking water.
In a mixing bowl, combine the mung beans, rice flour, cumin seeds, inexperienced chile, asafoetida, cilantro, coconut, shredded carrot, and salt. Gradually upload the water, mixing nicely with your palms to shape a potential dough. Use best as a good deal water as wanted (about half cup).
Shape the dough into balls approximately the scale of a tennis ball. Set apart. Flatten one part of dough into a thin spherical.
Heat 2 tablespoons of vegetable oil in a griddle or skillet over medium warmth. Place the rotti within the oil, and fry till golden brown, about 30 to forty seconds. Flip the rotti over and fry until golden. Repeat with the closing dough, including 2 tablespoons of oil to the griddle for each rotti. Serve hot.

Notes :

When cooking the rotti, allow the griddle to calm down slightly before cooking the next one. You also can use two skillets, alternating among the 2.

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