Green Akki Roti

In my earlier post on Rice Rotis, I talked about the Akki Roti of North Karnataka. That is what I set out to make as promised. But I got lazy and the result of my laziness turned out like this.

The original recipe (that I learnt from a friend, Ashwini) calls for onions, chillies, ginger, coriander leaves, coconut, oil and salt. These ingredients are mixed together to form a firm dough that is flattened on the skillet and toasted. Someone told me to substitute spring onions for the onions and use the leaves as well. I had a bunch of spring onions and enough rice flour at home, so I decided to make this for dinner one night. My recipe that night called for:

1 bunch Spring Onions
1 ½ cups Rice Flour
¼ cup Scraped Coconut
2-3 green Chillies
½ cup Coriander leaves, chopped
1” piece of ginger
Salt to taste
1 tbsp Oil
Oil to shallow fry

But lazy me decided to use the food processor instead of waiting for S to come home and chop the spring onions for me. I fitted the food processor with the chopper blade and placed the spring onions and the leaves, the coriander leaves, chillies, and ran it for a minute or two. Then I changed to a dough blade and added the coconut, oil, rice flour and salt. With the help of a little water, I made the dough. Only, it looked more like batter. And it was all green. The spring onions and the coriander had gotten ground instead of getting chopped.

To make the rotis, I heated a skillet and dropped a blob of the batter on it, spreading it a little bit. I put a few drops of oil around the batter and turned it around after it had browned. After both the sides had cooked, I took it off and gobbled it up.

Traditionally served with a dollop of butter, I ate the Akki Roti by itself. My husband, S, ate it with some Avakaya pickle that we brought back last week from Hyderabad. All experiments are not failures, are they?