Sunday, 30 March 2014

Masala riceflour flatbread with chunky tomato-onion sauce- Akki rotti with Eerulli tomato gojju






Our family loves to eat freshly cooked meal with a main dish and a side dish. Papads, chutneys, pickles etc appear very rarely on the plate. So side dish plays an  important role in our meals.
I have hardly posted complete meals. This is my first attempt, I hope you will enjoy cooking both of these together.
Akki rotti is a flat bread with rice flour and vegetables. It is unique to Karnataka state of India. Rice flour flat bread can be eaten with a little butter or Coriander- coconut chutney or tomato ketchup. This is the way we always had it until I visited a restaurant on the way to Mysore. They served this rotti with an hot and tangy onion-tomato gojju, and the combination was wonderful.
Chunky tomato onion sauce or gojju can also be eaten with bread, idlis, dosas and Indian rotis.


Keep ready-
Chopping vegetables for both the rotti and gojju at the same time will save your time.





For the rice flour flat bread- Akki rotti
100 ml chopped onion (1 large)
100 ml finely chopped coriander leaves/ dill/ fenugreek
300 ml grated carrots (orange or red)
200 ml
1 tsp green chilli finely chopped (or more if you are eating it without any accompaniment)
few curry leaves, chopped
1-1.5 tsp cumin seeds (jeera)
Salt 1.5 tsp






For the chunky tomato- onion sauce-

1 big onion -chopped into medium or fine pieces (about 200 ml chopped onion pieces)
3 medium sized red tomatoes (finely or roughly chopped)
2 tbsp oil
1 tsp mustard seeds
1 tsp split black lentil (urad dal) +1 tsp split chick pea (chana dal)
1 green chilli (chopped into big pieces)
5 curry leaves
1/2 tsp turmeric pd (haldi)
1 tsp any masala powder with red chilli powder as a main ingredient (Rasam pd, Sambhar pd, Malvani masala, Kumta masala, Harissa)
Salt-1 tsp or more.
1 tbsp grated fresh or frozen coconut (unsweetened)


 Method-


Making the rice rotti or akki rotti-

click on the picture to enlarge


Mix all these in a big bowl with hand and try to break lumps created by grated carrot.
Leave it for some time.The mixture becomes moist. (Salt helps the carrots, onions and coriander to leave it's juices.)
You can start preparing the tomato onion sauce/ gojju in this waiting period.
After about 20 mins, add 100- 150 ml water to this mixture and make a loosely binding dough.


Divide into 5-6 portions. If your non-stick griddle (tava) is small then divide into 8 portions to make small rottis.


Take the unheated griddle and place a portion of the dough in the centre. I take my griddle near the sink.
Wet your palms (I find it to convenient to shape the bread using both my hands) with water and start flattening the dough so that it spreads into a nice round of 1/4" thickness.


Poke some holes in the rotti.
Place the griddle (tava) over a medium flame, cover the griddle with a lid and let it cook.


Open the lid and check whether the rotti has cooked. (Check whether the color has changed and there is no wet uncooked portion).


If it is cooked sprinkle few drops of oil in the holes made in the rottis.
Flip the rotti to other side using a wooden flat spoon.
Fry the rotti uncovered for few more minutes (about 3 mins).

If you are using non-stick griddle/ tava, continue spreading rottis as above by removing it from the heat. Each time the griddle must be removed from the heat source while spreading the dough.
Take it near the sink so that your kitchen counter will remain clean. The dough will spread without much problem even on a hot non-stick griddle.
If you are using iron skillet/griddle  the you will have to cool the griddle under water and then spread the rotti.


Serving ideas- Serve hot with butter, chutney, ketchup or gojju.
Variation- You can add finely chopped dill or fresh or frozen fenugreek instead of coriander leaves.


Making the gojju-

 Soak the split lentils (dals) in water for 20 mins, drain and dry them between a clean napkin.


Heat oil in a sauce pan and put in mustard.
When they pop add the pre-soaked split lentils into this and fry till they start becoming crisp and golden.
Next add the green chillies, curry leaves, turmeric pd and the onions.
Fry till the onions are soft (need not turn golden).


Now put in the tomato pieces, masala powder and salt.
Fry for sometime (say 3 mins on medium heat). Pour about 300 ml of hot water.
Sprinkle coconut on the top. Cover and cook for 5 mins to get a thick sauce like consistency.




Serving ideas-

Serve this gojju or tomato-onion sauce with boiled white rice, idli, dosa, bread or rotis.












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