Southekayi Akki Rotti

Ingredients:

4.5 - 5 cups Rice flour/ Akki hudi

1.5 medium sized Cucumber

4-5 Green Chillies

1 large Onion

3-4 tsp grated Coconut

15-20 Coriander leaves

Ghee/Oil

Salt to taste

Banana leaves / Aluminium foil / Wax paper

Recipe:

Peel the cucumber, grate it and keep it aside. (Remove the seeds if cucumber is ripened.)

Chop coriander leaves, green chilly and onion into small pieces.

Put all the chopped ingredients, rice flour, grated cucumber, grated coconut, salt in a vessel and mix them well by adding sufficient amount of water. Don't make the dough too thin.

Take one aluminium foil, put 1 tsp of oil and spread it over the foil. Take handful of dough and pat it over the foil evenly as shown in the picture below.

Heat the Tava(Iron Tava preferred) put the rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.

Remove the aluminium foil and put 1 tsp ghee/oil over the rotti.

Cook other side of the rotti for about 1-2 min in medium/low flame.

Serve hot along with any Chutney or Curry / Subji. The above mentioned ingredients will serve 20-25 Rottis.

Curry Leaf Chutney

Ingredients:

1 cup grated Coconut

25-30 Curry leaves

Grape sized Tamarind

2 Green Chillies

Salt to taste

1/2 tsp Mustard seeds

1/2 tsp Black Gram seeds

Pinch of Asafetida powder

2-3 tsp Oil

Recipe:

Put grated coconut, green chillies, tamarind, curry leaves and salt in a mixer. Add enough water and grind it. (If it is frozen coconut, add hot water while grinding.) 

Put oil, mustard seeds and black gram seeds in a pan. Once it starts spluttering, add pinch of asafetida  powder. Add ground curry leaf chutney and fry them in medium flame for about 4-5 mins until it gives nice aroma.

Transfer this to a bowl and serve. It goes well with rice and dosas.