Mysore Akki Roti

  

INGREDIENTS

  

250 gm Left Over Cooked Rice

 1 Onion

 1 Green Chili

 4 tbsp Rice Flour

 4 tbsp Dill Leaves/Soya Leaves/ fennel/ thyme/ rosemary/ basil

 4 tbsp Coriander leaves

 5 ½ tsp Salt

 Preparations

wash and chop onion, green chili, leaves 

Take cold left-over 250 grams of cooked rice and coarsely grind it in the mixer.
Remove this in a bowl.

Coarsely grind: chopped onions, chili, coriander leaves, dill leaves
separately in a blender
Add the above to the rice in the bowl along with salt and rice flour

Mix this mixture thoroughly with hands, to form a sort of dough.

Take a plastic sheet, coat it with oil, keep one ball on it , cover with another plastic sheet which has also been coated with oil and gently roll it being careful not to break it.
If the dough is too dry it ill break, add few splashes of water.
In case it’s too wet it will stick to the plastic, add rice flour.  

Heat a tawa and carefully peel the roti off the plastic sheet and put this onto the hot tawa.
Put little oil all around the roti so that it doesn’t stick and cook.
Once cooked it will start leaving the sides of the tawa.
Gently flip it over and again pour little oil all around the roti.
Cook until done.
It should have a few light brown spots. 

Serve hot with coconut chutney or any chutney of your choice. 

  

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