This is my favorite dish from my maternal grandma s repertoire. I have a memory of several evenings when she used to stand over that old fashioned two burner stove, patiently patting out each rotti, even with her eyesight already failing. I remember her serving this to me piping hot. Sometimes the rotti used to be studded with avarekalu. But most times, it was loaded with shallots, soaked channa dal and coriander leaves. There was no luxury of butter or ghee then but somehow, the rotti tasted heavenly albeit the absence of several so called accompaniments of today. She s not with us anymore. It has been ten years since she has left us. But memories are etched deep.
Here s the video on making akki rotti, just like my grandma used to make. I also make it by patting directly on cold tawa. But this is the method that s close to my heart.
Rice flour 2 cups
Onion 3/4 c chopped finely
Dill leaves a handful cleaned
Coriander leaves 2 tbsp chopped finely
Green chili 3-4 chopped finely.
Water as required.
Salt to taste
Oil to make rotti.
Banana leaf 1.
Instructions in comments.