Akki Roti

I have had akki roti (Rice flour roti) before once and I had instantly liked it. It was 8 years ago. I craved to make something different in my kitchen. Something that is not the usual dal-roti-subzi-chawal. I remembered how my mom's friend (Saroj Aunty) had cribbed, " this is a painstaking work!", while she was making these. Well, these words in my mind were not certainly an encouragement. Nevertheless, I started to search for recipes. My first attempt was a big failure. I just couldn't make the roti on a banana leaf/wax paper and then transfer the blessed thing on top of a tava without breaking/tearing/sticking. Not happening! Avi and myself found succor with a left over kulfi in the freezer to chillax (chill-relax) after a failed akki roti mission. We didn't give up so soon; We searched many more sites and then we found Prathiba's Link. You cannot fail with this link. Please read her tips, they are mandatory to get the akki roti right,

Ingredients:-
2 cups of rice flour
1 onion chopped finely
1 carrot grated finely
1/4 cup of coriander leaves
1/4 cup roasted, de-skinned peanuts, ground into a coarse powder
2- green chillies ground to a paste
1 tsp of jeera

salt to taste
warm water to knead
Oil to roast (1-2 tsp per akki roti)

Method:-
Mix all the above ingredients with enough warm water. The dough should be moist and not sticky.
Take handful of dough and roll it into a smooth orange sized ball.
Smear the tava with a little oil. Place the dough on the center of the tava and start spreading it with your fingers to make a 3 inch diameter circle or into a thin layered circle. While you are doing it, wet your hands in between occasionally. This helps in spreading of the dough evenly and easily, without sticking to your fingers.
Pour a spoon of oil around the circle, cover it with a lid and cook the roti in medium-high flame. If you cook in a low flame, the roti tends to get hard and chewy. The roti should be crisp, yet soft.
Once you notice light brown heat spots appearing, cook for approximately 2 mins more and take the roti off the heat. You needn't flip and cook on the other side. The roti gets cooked well in medium heat without flipping.
Serve hot with butter or ghee. Any chutney will also do fine.
Wait for the pan to cool down before spreading the next ball of dough.

Tips:-
While making akki roti, use 2-3 pans to make them faster and easier. While one of them cools, you can spread the dough on the other one. Do not pat the dough on a hot tava as it will burn your fingers.
Do not use non-stick tava, as the coating might come off.

Verdict:-Was super yummy and worth the pain!