Rice Pancake / Akki Roti

Akki is Kannada word used for rice in Karnataka region and Akki roti is simply called as rice pancake, Rice Chapati or Rice Bread. This dish introduced to me by Karnataka Famous A2B Restuarant and it was really awesome to treat with such a snack.

Akki Roti is very simple recipe and can be modified by adding spices or herbs. You can make same recipe by adding fenugreek, Garam Masala called as Masala Akki Roti. Even very simple called as Plain Akki Roti if you don't add any vegetable ingredients.

Picture: Rice Pancake aka Akki roti with Eggplant Chutney.


Yield: 4 Serving

Ingredients:

       Rice Flour                   4 Cups
       Cilantro                       a big bunch (Washed and finely chopped)
       Green Chili                 1-2 (Finely chopped)
       Cumin Powder           1 Tablespoon
       Sesame seed               2 Teaspoon
       Onion                         2 Medium (Finely chopped )
       Carrot                         2 Medium (Grated)
       Butter/Ghee                4 Tablespoon
       Water                          as required
       Salt                              As per taste


Direction:

  Sieve the rice flour and add salt, grated carrot, chopped onion, green chili, cumin powder, sesame seed and chopped cilantro. Make smooth soft dough by adding lukewarm water slowly in time intervals so it will be smooth enough. Preserve the dough for 10 minutes into ploy bag so that rice will absorb maximum water.

Now make roll into 12-15 orange size balls and keep them cover in the poly bag. Now into another  poly bag or waxed paper grease ghee with our finger. Keep a rice ball in center and pat it to make a 7-8 inch diameter of thin circle.Add butter into your finger when you're patting so it won't break or stick to your finger.

Heat the non-stick pan on medium flame, spread some butter and carefully turn the rolled rice pancake over your hand and swap it into non-stick pan. Do it with care when you're swapping the rice pancake from wax paper/poly as it may break and same time careful when keeping it on non-stick pan as it's very thin and delicate.

Cook for 4 minutes on one side and turn it ,grease it with ghee.Keep cooking until 5 minutes and turn over cook for another 3 minutes.

Serve hot with Ghee/ Butter over Rice pancake. This dish goes best with South Indian style Tomato Chutney or Eggplant Chutney.


NOTE:

1. Always add lukewarm water when making dough.This will help rice flour to absorb water quickly.

2. When rolling the pancake with patting be careful as it may break so use butter/ghee to roll the pancake. You can use water instead of butter/ghee if it's very bit of hard dough.