Rice Rotis
© 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
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Ingredients:
- 1cup short grain rice, like sona masuri, pressure-cooked in 2 ½ cups of water
- Rice powder
Method :
- 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.
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About Kaveri Ponnapa
Kaveri Ponnapa is an independent Bangalore based food writer, and Contributing Editor at Food Lovers Magazine. Her extremely popular articles appear regularly in Food Lovers magazine. She also writes for Upper Crust and the Taj Magazine. She has written for leading publications such as The Times of India, Swagat, and Discover India for over two decades on art, travel,people and design. Kaveri’s food writings are inspired by a childhood spent hovering around a grandmother,who was an expert and versatile cook and a mother –in –law who was as generous a teacher as she was an outstanding cook. In addition, she has dedicated many years exploring her love for the traditional foods of Coorg and loves to share her experiences with other food lovers. Kaveri is on Upper Crust Magazine’s list of Fifty Fantastic Cooks.
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