Otti or the Coorgi Akki Roti is probably one of my favourite rice flatbread. Soft and the perfect carrier for the fiery curries.
This Akki Roti comes from Nivedita again and is her family recipe. It is now a huge part of our life too.
The text here is usually all mine but today it is her story to tell. So here is what she says about this Akki Roti.
Paddy and coffee are the two major crops grown in Coorg. The former used for consumption and the latter for financial stability. Most of the dishes eaten there are made out of rice.
Akki otti, for us Coorgs (Kodavas) is more than just a dish. It is an emotion. I am pretty sure that everyone who lives in Coorg, has otti for breakfast at least 3-4 times a week. It is very simple to make and can be paired with literally any accompaniment.
You just use some leftover rice from the previous day, knead it with some rice flour and salt and fry them up on a hot tava. It is perfect with pandi (pork) curry. Some other dishes like chicken/mutton curry, kumbala (pumpkin) curry, kummu (mushroom, wild) curry, baimbele (bamboo shoot) curry, double beans curry, ellu pajji (horsegram chutney), scrambled eggs (yes!) or as simple as jam/honey and butter/ghee. Also, most of them being either homegrown or homemade.
Initially, to start off with, it can be a little difficult but once you get a hang of the consistencies and texture, you will do great. If not anything else you can always serve it with some instant tomato gojju and butter on the side.
Leaving you with the recipe, hope you will enjoy it as much as us.
Otti (Akki Roti), Glutenfree Rice Flatbread
- Rolling Pin
- 1 cup rice 2 cups cooked
- .5 cup rice flour you might need more if the dough feels sticky
- 1 tsp salt
Use any kind of rice you have in hand. Wash and rinse well. Add 2 cups of water and cook.
Once the rice is cooked, spread it out on a big plate and let it dry out.
Then take 2 cups of cooked rice, 1/2 cup of rice flour, salt and blitz it in a mixie jar. You are just looking at combing everything and making it smooth. Continue the same with the rest of the cooked rice
Then take it out of the jar and knead with a little more rice flour until it forms a ball but soft to touch.
Shape out small balls out of it and keep it covered with a wet cloth.
Cut out a circle using a plastic sheet and keep on top of the rolling stand. This helps in easy removal of the otti, in case it sticks.
Now just like making chapatis, roll it out using more flour and fry on the tava. Let it puff up and get a slight charring on it.
Serving Suggestion – Pair them with this delicious Pandi Curry