Akki Rotti
Serves: 6
Mckayla Mann
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
55
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Water2 cups
White Rice Flour1 tsp
Cumin Seed1 tsp
Asafoetida (powder)2 tbsps
Cilantro (finely chopped fresh)1 cup
Carrot (shredded)1 cup
Vegetable Oil (divided)Directions:
1
Cover the mung beans with the water and refrigerate overnight
2
The next day, drain the beans and reserve the soaking water
3
In a mixing bowl, combine the mung beans, rice flour, cumin seeds, green chile, asafoetida, cilantro, coconut, shredded carrot, and salt
4
Gradually add the water, mixing well with your hands to form a workable dough
5
Use only as much water as needed (about 1/2 cup)
6
Shape the dough into balls about the size of a tennis ball
7
Set aside
8
Flatten one portion of dough into a thin round
9
Heat 2 tablespoons of vegetable oil in a griddle or skillet over medium heat
10
Place the rotti in the oil, and fry until golden brown, about 30 to 40 seconds
11
Flip the rotti over and fry until golden
12
Repeat with the remaining dough, adding 2 tablespoons of oil to the griddle for each rotti
13
Serve hot