Karnataka’s Akki Ubbu Rottis have their own appeal, taste, and flavour. A simple and delicious soft roti dish made with only one ingredient - steamed rice flour. Usually cooked in the Malnad and Coorg districts of Karnataka, it is one of the most well-known traditional roti dishes from the state. It is prepared mainly for breakfast, but is favoured for lunch and dinner as well. It pairs well with nearly all curries, but tastes better with gravy-based dishes like ennegayi (stuffed eggplant) and kalu palya (green gram curry).
Rice flour is high in calcium, making it an ideal food choice for maintaining bone and skeletal health. It is a great option for those with Celiac disease and other autoimmune diseases since it is gluten-free. It has a good amount of insoluble fibres, which maintains the digestive tract healthy. Additionally, a high-fibre diet may control blood sugar levels, promote regular bowel movements, and enhance cardiovascular health.
Akki Ubbu Rotti
Between 4,530 and 5,440 BC, rice first arrived in the Ganges valley areas of northern India. The wild variety of rice known as Oryza nivara served as the foundation for the early domestication of rice in ancient India. In the third millennium BC, rice was first grown in the Indus Valley. In the Kashmir and Harappan areas, there was rice cultivation throughout the second millennium BC.
Cooking time: 25 minutes
Servings: 2
Ingredients:
1. 4 cup water
2. 2 tsp oil
3. 1 tsp salt
4. 4 cups of rice flour
Method:
1. Firstly, in a large kadai take 4 cups of water, 2 tsp oil and 1 tsp salt.
2. Bring the water to a boil.
3. Now, add 4 cup rice flour and mix gently, do not worry if there are lumps.
4. Once the water is well absorbed, cover and simmer for 2 minutes,
5. Now the mixture is super moist.
6. Transfer the rice flour mixture to a large bowl.
7. When the mixture is still hot, start to knead by dipping your hand in the water.
8. Knead to form a smooth dough form a smooth and soft doug.
9. Now, pinch a ball sized dough and knead again.
10. Dust the rolling board with rice flour to prevent it from sticking.
11. Also, dust the dough with rice flour and start to roll gently.
12. Roll to uniform thickness dusting rice flour, if required.
13. Now, transfer the rolled roti to a hot tawa.
14. Once the base is partially cooked, flip over and cook.
15. Cook both sides partially as we will be cooking directly on the flame.
16. Now place on the flame directly, and allow to puff up.
