Friday, January 8, 2016

Akki Roti with Edamame - Taste of Karnataka ~ Day 8

This is a very popular breakfast dish from the State of Karnataka in India.  Akki means rice in Kannada language.  These rice flour tortillas are so simple to make yet it tastes so delicious.  In this recipe, I have used edamame to add some protein to the dish.  You can use dill or fenugreek leaves as well.

Preparation time: 5 minutes
Cook time: 20 minutes
Yields: 4

  • Rice flour (white or brown) - 1 cup
  • Shelled Edamame - 3/4 cup, frozen or fresh,  ( if frozen, cook in the microwave for 1 minute)
  • Onion - 1, medium, finely chopped
  • Grated Coconut - 1/4 cup
  • Green chilies - 2
  • Cumin Seeds - 1 tsp
  • Cilantro / Fresh Coriander leaves - 2 tbsp, finely chopped
  • Salt - to taste
  • Oil - for frying
  • Water - 3/4 to 1 cup
  • Parchment paper for making rotis.

  1. Using a blender jar or food processor, pulse the edamame and green chilies.   It should be coarse and not mushy.
  2. In a large mixing bowl, combine rice flour, chopped onion, coconut, chopped edamame-green chili mix, cumin seeds, chopped cilantro and salt.
  3. Add water little at a time and knead to make a soft dough.  The dough should be moist and spreadable by fingers.
  4. Heat a cast iron skillet.
  5. Divide the dough into 4 equal balls. Take a small piece of parchment paper and spread little oil.
  6. Take one ball of dough and place it on the parchment.  Dip your finger in water and flatten the dough evenly into a round disk. Make a hole in the middle.
  7. Pick the parchment paper and place it on the hot skillet.  Remove the parchment paper.  It should come off easily.
  8. Spoon some oil around the edges and in the middle.  Cook on a medium heat until bottom is golden brown.  Flip and cook on the other side.  Repeat the process.
  9. Serve hot with chutney of your choice.

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