Akki rotti is an authentic breakfast recipe of Karnataka, Dill leaves are called as “Sabbasige Soppu” in Kannada, There are innumerable health benefits of combining dill leaves Adding to akki rottis is a great way of including this micronutrient-rich herb into our diet. A healthy and nutritious breakfast to start the day.
Rice flour- 2 cups
Onion- 3 medium chopped
Sabsige soppu/ Dill leaves -1 bowl rinsed and chopped finely
Coriander leaves-1 cup chopped
Curry leaves-10 to 12 leaves chopped
Red chills-2 nos cut into small pieces
Mustard seeds -1/2 tsp
Cumin seeds – 1/2 tsp
Chana dal – 2 tsp
Urad dal -2 tsp
Salt to taste
Water – 1 cup
Oil to fry.
Heat a pan by adding oil in it, when it is hot add mustard seeds, allow it to sizzle in oil, add cumin, chana dal, and urad dal, fry until it turns to light brown in color.
Saute till translucent, add curry leaves and chillies, and coriander leaves.
Add chopped curry leaves, coriander, chopped onion, fry until the raw smell of onion evaporates from it.
Add chopped onions and chopped sabsige soppu / dill leaves, saute
Add 1 cup of water for 2 cups of flour and salt to taste, bring it to boil, when it starts boiling turn off the flame.
add rice flour mix properly, with a spatula as there are no lumps in it.
mix it nicely to form a dough.
Grease a flat pan with enough oil, divide the dough to a medium-size ball, place an orange-sized ball on the center of the greased Tawa, go on spreading it by tapping it with your greased fingers.
You can spread the mixture directly on the flat pan or you can do on a plastic sheet/wax paper.
Spread the dough with your palm.
Cook until it is done, Pour some oil, all over the rotti. Cover and cook till it becomes slightly brown in color.
Sabsige soppina akki rotti is ready to be served, Enjoy with coconut chutney or any chutney of your choice.