Akki Roti - The unique rice roti from Karnataka

Akki Roti is one of my favorite breakfast dishes from Karnataka. It takes a little bit of practice to perfect it but it’s simply out of the world. You don’t get akki roti in most restaurants (even in Karnataka), so best is to actually go ahead and prepare it. Given that we don’t eat onions or garlic, here is a recipe without them.

Ingredients (prepares 6-7 rotis of medium size) 

• Rice flour - 250 grams
• Chile - 2-3 nos
• Jeera - 1 tsp
• Coriander - 1 bunch
• Asafetida - a pinch 
• Grated Coconut - 1/4 cup
• Salt to taste
• Turmeric - a small pinch

Method of preparation

• Mix all the ingredients with a little oil and warm water into a Chapati like dough.
• Smear the pan with a little oil and then spread the dough (remember the pan should not be very hot as it would be difficult to spread the dough like a roti, so you need to cool the pan a little every time you make a roti)
• Add a tsp of oil on the sides and fry on both sides.
• Your Akki Roti is now ready.

The unique Crispy Rawa Dosa - the recipe is here!

Ingredients and method of preparation is now available for the Greatest Rawa Dosa I have ever tasted. It's extremely simple to prepare. 

Ingredients (serves 2 - about 4 dosa's each)

• Fine Rawa - 100 gms
• Rice Flour - 200 gms
• Maida - 50 gms
• Wheat Flour - 75 gms
• Hing Power - a pinch
• Pepper Kernels - 15-20 nos. (without crushing) 
• Jeera - 1 tsp 
• Coriender Leaves (finely chopped) - a small bunch 
• Curry Leaves (finely chopped) - 10 leaves 
• Ginger 1 inch - grated
• Sour Curds - 2-3 tbsp
• Finely chopped Coconut (optional)
• Salt to taste 

Method of Preparation

• Mix all the ingredients well in a large bowl. 
• Ensure that the mixture is watery enough (not like normal dosa, but much watery) 
• Keep the batter aside for 1-2 hours for marination 
• Heat the tawa to high heat. 
• Pour the batter from the edges of the tawa towards the center and pouring additional batter within the gaps so formed. Do not smear/spread the dosa on the hot tawa with ladel unlike the preparation of other Dosa's. Pour little Ghee/Oil on the edges as necessary (max 1 tsp).
• Your crisp and tasty dosa is now ready - serve with coconut chutney !

Thanks to my dad (Ramamurthy) for this fantastic recipe.

Avalakki Vaggarne

Ingredients

• Gatti Avalakki (Hard Beaten rice) - 250 grams
• Raw Mango - 1 (finely chopped or grated)
• Green Chili - 2 nos (finely chopped)
• Groundnuts - a handful
• Cashew - a few
• Hing (asafetida) - a pinch
• Haldi (turmeric) - a pinch
• Salt to taste
• Lemon Juice - 1 lemon
• Kotambri (Dhaniya, Cilantro) – finely chopped
• Karibevu (Curry leaves) – a few
• Mustard Seeds – 1 tsp
• Urad Dal (Black Gram) – 1 tsp
• Channa Dal (Chickpea split) - 1 tsp
• Oil – 1 tsp

Method

• Soak Gatti Avalakki in water for about 3 minutes or after a clean wash.
• Take a wok and heat oil
• Add Mustard and Hing until it splutters.
• Add Urad & Channa Dal till light brown, add Haldi
• Add Karibevu, Groundnuts and Cashew at this stage and fry; ensure that Groundnuts are well done.
• Add chopped Green Chili and Raw Mango (grated) and sauté.
• Add the soaked Avalakki after completely draining out the water.
• Toss with Lemon Juice and Kotambri.

Your excellent breakfast is now ready. This is called Poha too, but has a strong south touch and known by various names like Avalakki Vaggarne, Avalakki Uppit, etc. I generally add extra hing for the unique flavor.