July 27th, 2012 by Kaveri Ponnapa
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© Kaveri Ponnapa
Akki ottis can be adapted to breakfast, lunch or dinner. They are versatile, changing their character according to the accompaniments. At breakfast, they can be served with a selection of chutneys, pumpkin or broad bean curry, or pats of freshly churned butter, homemade jams, or wild Coorg honey. At lunch or dinner, they lend themselves equally well to curries and stir fries of vegetables and meats. They are the perfect foil for bimbale curry (tender bamboo shoot curry). And go very well with fish curry. If you have the luxury of a coal or wood fire, akki ottis toasted on embers take on a wonderful, nutty flavour.
Akki Otti Recipe
- 1cup short grain rice, like sona masuri, pressure-cooked in 2 ½ cups of water
- Rice powder
- Place the cooked rice in a large open platter, and mixing by hand, gradually work in sufficient quantity of rice powder to make a firm dough, which still retains some of the moisture of the cooked rice. Too much rice powder will result in hard, dry ottis. Do not add any water as you knead.
- Knead, and shape egg sized rounds of dough into rotis on the palm of the hand, moistened with water or, alternatively, use a chapatti press, lined with sheets of plastic, which is much easier.
- Toast both sides of the otti on a tava, as you would a chapatti, and then hold over a direct flame, allowing the otti to puff up. Serve hot.