Akki Rottis are a staple breakfast or evening tiffin dish in Karnataka. They are made of a pasty dough of rice flour mixed with green chilli paste, salt, onions, cilantro and optionally grated vegetables. The paste is then made into balls, placed on special iron pans and tapped into thin crepes using fingers and palms. They are then drizzled with oil, covered and toasted on a medium flame to a crispy finish.
My mom makes the thinnest, tastiest Akki Rottis in existence and I looove eating them, dipped in Peanut Mylk Yogurt and Kothmiri Thokku (pickle made of cilantro that's been cooked in a spicy tamarind paste). She also makes super delicious Rottis out of other flours like Ragi (Finger Millet) and Jowar (Sorghum).
I make Rottis but not as often as mom does because firstly, they take a lot of time and effort to tap out onto the pans and secondly, they need to be generously drizzled with oil while they're being roasted. Besides, hubby (who didn't eat them while growing up, like I did) considers them to be more of a snack because he doesn't find them filling enough for a meal.
That's why I used the same ingredients to make bite sized snacks which take way less effort and nearly zero oil. My Baked Akki Rotti Bites contain a lot more vegetables with only a teeny amount of flour, just to hold things together.
They can be made with any combination of healthy, gluten free flours - Chickpea, Bajra, Ragi, Rice, Jowar, Teff, Quinoa... it's totally up to you. I don't recommend Wheat Flour because the gluten content will change the taste and texture. I've used a combination of Rice and Sorghum flours in my recipe.
And most grate-able veggies can be used - Carrot, Beetroot, Radish, Turnip, Zucchini, Jicama... I used whatever I had on hand. There's just one beet in there, but you know how beets are, the colour just seeps into everything. Not that I'm complaining, I think beets make everything pretty (including pee *sniggers*).
You'll be happy to know that these goodies require no pre-planning and barely take 20 minutes to make. I used the grill option in my microwave but they can also be baked in a regular oven. They are perfect as a starter to a meal and look beautiful when simply served on a bed of lettuce. The spices and the moist centre ensure that no additional dips are required. And thanks to the toasty onions, roasted sesame seeds and the lightly crunchy edges, they really hit the spot when you're craving for a deep fried, rainy evening kind of snack. What a super way to trick yourself into eating healthy! :D
Baked Akki Rotti Bites
4 Carrots - grated
1 Radish - grated
1 Beet - grated
1 Onion - finely chopped
3 Green Chillies - crushed well
1 T Cilantro - finely chopped
1 T Rice Flour
1 T Jowar (Sorghum) Flour
2 T Sesame Seeds
1/4 t Cumin Seeds
1/8 t Asafoetida
1/8 t Turmeric Powder
Oil for greasing
Preheat microwave to 250 C.
Grease a non-stick or foil lined baking tray.
Mix all ingredients without using any water.
Take a spoonful for the mixture and form a rough ball.
It will be crumbly, don't worry.
Flatten tightly between your palms, till it holds its shape.
Gently place on the baking sheet.
Repeat until you've filled the baking tray with the patties.
Optionally dab a teeny bit of oil on top of the patties (not necessary though).
Grill at 250 C for 5 minutes.
Flip them over.
Continue grilling for 2 more minutes.