Mixed Vegetable Akki Roti Recipe
Description:
Mixed Vegetable Akki Roti is a delicious and wholesome dish from North Karnataka that combines a variety of vegetables and greens with rice flour to create a hearty and flavorful flatbread. This version is slightly different from the traditional Akki Roti as it incorporates an assortment of finely chopped vegetables, making it a colorful and nutritious meal. Ideal for a gluten-free diet, this dish can be enjoyed for breakfast or as a light snack. Due to the water content in the vegetables, it is best to prepare the dough fresh and not store it in the fridge. For a kid-friendly version, simply omit the chili, and the rest of the ingredients remain unchanged.
Cuisine: North Karnataka
Course: South Indian Breakfast
Diet: Gluten-Free
Ingredients for Mixed Vegetable Akki Roti:
| Ingredient | Quantity |
|---|---|
| Rice flour | 300 grams |
| Carrot (Gajjar) | 1, grated |
| Chayote | 1/4 cup, grated |
| Cucumber | 1/4 cup, grated |
| Green Bell Pepper (Capsicum) | 1/2, finely chopped |
| Curry leaves | 2 sprigs |
| Tomato | 1 small, deseeded and finely chopped |
| Green Amaranth Leaves | 1 small bunch, finely chopped |
| Cumin seeds (Jeera) | 2 teaspoons |
| Green Chilli | 5, finely chopped (adjust to taste) |
| Salt | To taste |
| Oil | As needed for cooking |
Preparation Time: 25 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 25 minutes
Servings: 4-6
Instructions for Making Mixed Vegetable Akki Roti:
-
Prepare the Vegetables:
Begin by grating or finely chopping all the vegetables required for the dish. Make sure the vegetables are finely chopped or grated to ensure the dough comes together easily. -
Make the Dough:
In a large mixing bowl, combine the rice flour, a little oil, the prepared vegetables, cumin seeds, and salt. Do not add water unless necessary. If the dough does not come together, sprinkle a little water, but add it sparingly, as the vegetables will release some moisture. Knead the mixture well until it forms a smooth and pliable dough. -
Shape the Akki Roti:
Once the dough is ready, oil your hands to prevent sticking. Take a lemon-sized ball of dough and place it on a butter paper or a thick sheet, such as a zip lock, that has been lightly greased with oil. Flatten the dough using your hands, pressing it down gently to form a thin roti. The thinner, the better, as this will give you a crispier Akki Roti. -
Cook the Akki Roti:
Heat a tawa (griddle) over medium-high heat. Once hot, add a teaspoon of oil to the pan. Carefully take the flattened Akki Roti (with the butter paper beneath it) and place it on the tawa. Allow it to cook for a few seconds until it starts to release from the butter paper. Slowly peel off the butter paper, transferring the roti to the tawa. -
Flip and Cook the Roti:
Let the first side cook for about a minute, or until it becomes golden brown and crisp. Drizzle a few drops of oil over the exposed side and flip the roti over. Let it cook for another minute or until it turns golden and crisp. If you prefer a softer roti, you can place a lid on the tawa during the cooking process to trap steam and keep it tender. -
Final Cooking:
Flip the roti again, allowing both sides to cook thoroughly and become slightly crisp. This ensures the Akki Roti is cooked evenly. Continue flipping as needed, until both sides are well-cooked and crispy. -
Serve:
Once the Mixed Vegetable Akki Roti is ready, remove it from the tawa and serve immediately. For a richer flavor, you can serve it with a dollop of ghee or butter on top, or enjoy it with a variety of podis (spiced powders). This makes for a perfect breakfast or snack option for any time of the day.
Tips and Variations:
-
Vegetable Variations:
Feel free to experiment with the vegetables you add. You can include spinach, grated zucchini, or even finely chopped onions for added flavor. -
Adjusting Spice Levels:
If you’re making this for kids or prefer a milder version, simply omit the green chili. The rest of the flavors from the cumin seeds and vegetables will still provide a delicious taste. -
Make it Crispier:
For a crispier texture, roll the roti thinner and cook on a higher heat. This will give the Akki Roti a nice crunch, which contrasts well with the softness of the vegetables. -
Storage:
It is best to prepare the dough fresh as the vegetables can release water when stored. If you have leftover dough, itβs better to keep it in the refrigerator for a short period, but use it as soon as possible to avoid sogginess.
Enjoy your Mixed Vegetable Akki Roti! Whether served as a light breakfast or a healthy snack, this dish is packed with nutrients and full of flavor, making it a perfect choice for anyone following a gluten-free diet.
