Sunday, 24 May 2015

Akki Bhakari/ Akki Rotti/ Tandula-chi-Bhakari

Indian Flat-bread Akki Bhakari/ Akki Rotti/ Tandula-chi-Bhakari
Akki Bhakari/ Akki Rotti/ Tandula-chi-Bhakari

Flatbreads are a part of Indian menus. We, Indians make flatbreads out of wheat, jowar/sorghum, and millets like ragi, bajra and many more grains  I do not know about.

Indian flatbreads like its culture and cuisine is diverse but still there is a thread connecting them all. You can read about Indian flatbreads here.

Coming to today’s CCC challenge I am making Akki rotti (like the Lingayats community will say in my hometown) or Akki Bhakari like the Brahmin community will say!

Akki bhakari was a standard food growing up.  It used to be like jowar one only whiter, easier to eat and hot straight from the tava/skillet to the plate!

This used to be breakfast and then straight to books after that to do holiday homework!

Amma never added spring onion or dhania/ coriander or chillies but here in Goa the same is made with all the above and is called Tandula chi bhakari.

Remember the thread that connects the whole of India! You will find the same foods with a slight variation all over India.

It’s delicious and hubby loved it.

Akki Bhakari/ Akki Rotti/ Tandula-chi-Bhakari
Akki Bhakari/ Akki Rotti/ Tandula-chi-Bhakari

Akki Bhakari/ Akki Rotti/ Tandula-chi-Bhakari

  • 1 cup Rice flour
  • 1 bundle of spring onions, chopped fine
  • 2-3 green chillies, chopped fine
  • 3 tblspn coconut, freshly grated
  • A few springs of dhania/ coriander
  • Salt to taste
  • Oil to fry
  • Water
Non-stick tava/skillet
  • In a bowl add the rice flour, spring onion, green chillies, coconut coriander and salt.mix well.
  • Pile the mixture in the middle and make a well in the centre.
  •  Using hot water and a spoon mix a little water. Add water gradually the idea is to get a soft dough without it being sticky.
  • Once the dough is ready make small balls the size being smaller than that of tennis balls but bigger than a lime. Set aside.
  • Heat the non- stick tava/skillet.
  • Oil the foil and place one ball on the smeared portion.  Flatten the ball on the oil gently turn it over and using your fingers flatten the dough to make a thin circle about 1/8 inch in thickness.
  • Place the foil on the tava/skillet with the flattened circle on the tava/skillet. Let it cook for 2-3 minutes then you will be able to peel the foil off and reuse to make the next roti.
  • Meanwhile the roti on the tava/skillet needs your attention. Use a tsp to oil the sides of the roti. Flip it over and cook on the other side. The roti is done when it gets slight brown flecks and changes colour.
  • Serve hot with homemade butter.
Akki Bhakari/ Akki Rotti/ Tandula-chi-Bhakari
Akki Bhakari/ Akki Rotti/ Tandula-chi-Bhakari

This joins the May Week 3 Cooking from Cookbook Challenge Group.

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  1. This is one of my favourites and last for more than two or three days.My mom used to make it.

  2. I have always wanted to try these, but never got a chance. Will have to make them some time because all the ingredients are easily available in the pantry.

  3. I love akki roti Archana, it tastes great with onions and served with peanut chutney!

  4. Yummmmmmm ! My favourite ... U got me all nostalgic .. The lingayat friend back in Bangalore used to make a huge one on an inverted baandli (kadai). And that used to taste yumm . But I too make in your method and love it to bits :))


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