Akki Roti and Tomato Chutney

By Chef Shantanu Gupte

From Health Mange More

Prep: 30 minutes

Cook: 30 minutes

Method: Easy

Course: Snack

Type: Mangalorean

Key Ingredients:

This combination is very tasty and ideal for a Sunday breakfast

Short History: Akki Roti and Tomato Chutney is a popular traditional snack of the Mangalorean community. In Kannada, ‘akki’ means rice and ‘roti’ means flatbread. Even from within Karnataka, Akki Roti is made in different ways. One is by mixing the ingredients and making a dough and the other is, making a dough by steaming the rice flour-vegetable mixture in boiling water, like making modak dough. In Kodagu (Coorg), Akki Roti is made by mixing cooked rice, rice flour and salt. It is then cooked on a griddle and served with clarified butter and curry..

What is Akki Roti and Tomato Chutney: Akki Roti and Tomato Chutney is a traditional rice-based flatbread made from rice flour, onions, green chillies, fresh coconut, dry spices and seasoning. Any other vegetable such as, bottle gourd, carrot, cucumber and zucchini may be added along with onions and fresh spices. It is a flatbread that is pan roasted and often served with coconut chutney, tomato-onion chutney, Sagu or a mixed vegetable curry. Tomato chutney is made by tempering and cooking tomatoes till they soften so as to make them into a paste..

Top ways to prepare: You can mix all the ingredients and add it to boiling water. Cover and let it cook in the steam. You can add cooking rice to the rice flour mixture and add water. Make the Akki Rotis by rolling them out or by spreading it outwards with the hand..

Cooking Tips: Use fresh ingredients for the Akki Roti & Tomato Chutney recipes. Make sure the water for kneading the Akki Roti dough is warm..

Serving Suggestion : Tomato Chutney-Akki Roti is a delicious pairing by itself. As a snack, it can be accompanied by tea/coffee. While as a light meal, a Sagu or sambar can be served too..

Ingredients

Rice flour 2 cups
Medium onion, finely chopped ½
Green chillies, finely chopped 1 tsp
Fresh coconut, scraped 2 tbsps
Cumin seeds, roasted 1 tsp
Red chilli powder ½ tsp
Turmeric powder ¼ tsp
Salt to taste
Oil 1 tsp
Tomato chutney
Medium tomatoes, roughly chopped 4
Oil 2 tsps
Cumin seeds 1 tsp
Mustard seeds 1 tsp
Fenugreek seeds (methi dana) ¼ tsp
Salt to taste
Fresh red chillies, finely chopped 1½

Methods

To make akki roti, put rice flour, onion, green chillies, coconut, cumin seeds, red chilli powder, turmeric powder, salt and oil in a mixing bowl and mix. Add sufficient warm water and knead into a soft dough.
Divide the dough into equal balls and roll out each ball into a roti.
Heat a non-stick tawa and cook the rotis, one at a time, turning sides, till they are evenly cooked and crisp on both sides.
To make tomato chutney, heat oil in a non-stick pan. Add cumin seeds, mustard seeds and fenugreek seeds and let them splutter. Add tomatoes and salt and mix well. Cook till tomatoes soften.
Take the pan off heat and add red chillies and mix.
Cool the mixture, transfer into a mixer jar and grind to a paste. Transfer into a serving bowl.
Arrange the akki rotis on a serving platter and serve with tomato chutney.