Akki rotti is a rice based breakfast item unique to the state of Karnataka, tasty and mouth watering akki rotti. A vegetarina breakfast, Sabbaside (dill leaves) rotti is one of the quick and easy to prepare recipe. Dill or Sabbasige soppu is a herb which has a strong smell and flovour. The tate is this rotti is awesome and it is rich in calcium, iron…. A healthy food item and nutritious breakfast to start the day. 

Prepratiom time-10-15 min

Cooking time-5-10 min

Serves-4

Ingredients:-

Rice flour-1 bowl [500 gm]

Onion-3 medium[chopped]

Sabbasige soppu [dill leaves]-1 bowl [cleaned ,washed and chopped]

Coriander leaves-1 cup [chopped]

Curry leaves-10 to 12 leaves [chopped]

Red chills-2 nos [cut into small pieces]

Mustard seeds -1/2 tsp

Cumin seeds – 1/2 tsp

Chana dal – 2 tsp

Urad dal -2 tsp

Salt to taste

Oil to fry.

Procedure:-

Heat oil in a kadaie,when it becomes hot, add mustard seeds when it begins to sparkle add cumin seeds,chana dal,and urad dal

Saute till golden brown,add curry leaves and chills and coriander leaves.

Add chopped onions and chopped sabbassige soppu [dill leaves] keep sauteing till you get a nice aroma.

Add  750 ml of water and salt to taste ,bring it to boil when it starts boiling turn off the flame.add rice flour mix properly so there is no lumps.

Allow them to coo [rotti mixture is ready]

Take a flat tawa,grease it by applying oil on it. Take a medium sized ball of rotti mixturere on the tawa spread it with wet fingers

You can spread the mixture directly or you can do on a plastic sheet / wax paper.

Spread the dough with your palm. The spread should not be too thin or too thick.

Spread oil on rotti, after 2 to 3 min flip over the rotti and cook again for 2 to 3 min or untill golden brown in colour.

Hot Hot Sabbasige Soppina akki rotti is ready to be served, this aromatic rotti is delightful to tummy and of course enjoy with chutney and ghee or butter on it.

[Note:- If you are doing directly on the tawa for the second one allow the tawa to cool by pouring water on the back side of the tawa so that it becomes cooled  fast].