Akki Roti and Tomato Chutney

About Akki Roti and Tomato Chutney

Ingredients

• Rice flour 2 cups
• Medium onion, finely chopped ½
• Green chillies, finely chopped 1 tsp
• Fresh coconut, scraped 2 tbsps
• Cumin seeds, roasted 1 tsp
• Red chilli powder ½ tsp
• Turmeric powder ¼ tsp
• Salt to taste
• Oil 1 tsp
• Tomato chutney
• Medium tomatoes, roughly chopped 4
• Oil 2 tsps
• Cumin seeds 1 tsp
• Mustard seeds 1 tsp
• Fenugreek seeds (methi dana) ¼ tsp
• Salt to taste
• Fresh red chillies, finely chopped 1½

How to Make Akki Roti and Tomato Chutney (Stepwise Photos)

Method

1. To make akki roti, put rice flour, onion, green chillies, coconut, cumin seeds, red chilli powder, turmeric powder, salt and oil in a mixing bowl and mix. Add sufficient warm water and knead into a soft dough.
2. Divide the dough into equal balls and roll out each ball into a roti.
3. Heat a non-stick tawa and cook the rotis, one at a time, turning sides, till they are evenly cooked and crisp on both sides.
4. To make tomato chutney, heat oil in a non-stick pan. Add cumin seeds, mustard seeds and fenugreek seeds and let them splutter. Add tomatoes and salt and mix well. Cook till tomatoes soften.
5. Take the pan off heat and add red chillies and mix.
6. Cool the mixture, transfer into a mixer jar and grind to a paste. Transfer into a serving bowl.
7. Arrange the akki rotis on a serving platter and serve with tomato chutney.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps