Akki Rotti is a popular dish from the southern state of Karnataka – a dish in which rice flour is combined with spices, patted out into a flat bread and cooked to a crisp perfection. This recipe is a great alternative to the Akki Rotti – all the taste plus some more nutrition. If you are bored with the usual chapathi or paratha, do give this healthy and tasty recipe a try.
Fiber is an important part of a healthy diet, especially for people with diabetes. Soluble fiber can slow down the break down of carbohydrates and absorption of sugar thereby improving blood sugar levels. Fiber also gives a feeling of fullness – so it can be helpful in weight management too. (For further reading: Mayo Clinic Article)
Whole grains are a good source of fiber. When compared to rice flour, whole wheat flour has slightly lesser calorie content. Whole Wheat flour also has higher fiber content than rice flour. So this Godhi Rotti is a healthier alternative to Akki Rotti.
Here in this recipe I have added fenugreek leaves/methi leaves and onions to the Rotti – but you can add a variety of vegetables like grated carrots or radish(mooli) or even dill leaves. For spicing this dish up I have used coarsely ground cumin and pepper, but you can add green chillies too. I also added in some flax meal to up the nutrition level. Enjoy this wholesome healthy dish with some yogurt or chutney on the side.
Ingredients
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3/4 cup whole wheat flour
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1 tsp flax meal (optional)
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1 1/2 to 2 cups methi leaves
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1 small onion
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1 tsp cumin seeds
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10-15 black peppercorn
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2 tbsp grated coconut
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Salt to taste
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Oil for cooking the Rotti
Preparation Time: 10 min
Cooking Time: 20 min
Servings: 5-6 Rottis
Method
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Wash the methi leaves well in cold water 2-3 times. Chop the leaves finely. Chop the onion also finely.
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In a mortar and pestle, take the cumin seeds and black pepper and pound it to get a coarse mixture. (You can directly use pepper powder and cumin powder too, but the coarsely ground fresh spices add a unique flavor. Alternately you can just use some chopped green chillies here)
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In a large mixing bowl, combine wheat flour, flax meal, salt, the spice mixture (or green chillies), grated coconut, chopped methi and onions.
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Add water little at a time and mix the flour into a dough. The dough should be slightly more sticky than the usual chapathi dough because we are going to pat this dough onto a plastic sheet by hand without using a rolling pin. (Check the dough for salt or spice)
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To prepare the Rotti, take a small lemon sized ball of dough. On an aluminum foil or plastic sheet, gently pat this dough till you get desired thickness. Wet your fingers with a little water and pat so that it becomes a little easier. Make a hole in the center of the rotti.
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Heat a skillet. Spread 1 tsp oil on it. Gently remove this patted out dough and place it on the skillet. Let it cook on medium heat. Once it is roasted on one side, flip and let it roast uniformly on the other side too. Press gently with a spatula to help it cook evenly.
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Repeat the process with the rest of the dough. Depending on the size of the rotti, this recipe yields 5 to 6 rottis.
Disclaimer: I am not a trained nutritionist/doctor – I do my research while writing for the blog. However please consult your doctor before taking on any diet changes.
