Take the chopped dill leaves, grated carrots, finely chopped onions and chopped coriander leaves in a mixing bowl or a pan. Dill leaves can be skipped. You can also add finely chopped curry leaves.
Add 1.5 teaspoons finely chopped ginger, finely chopped green chilies, grated fresh coconut and cumin seeds.
Add rice flour and salt as per taste.
Mix everything very well. Cover and keep aside for 15 to 20 minutes.
Now add water in parts. I have used ⅔ cup water. Do add water as required depending on the quality of rice flour and the water content in the vegetables.
Mix and knead to a soft dough.
Making akki roti on plantain leaf
Rinse a plantain leaf very well. Take a small portion of the leaf which can easily be kept on a tawa or skillet. Wipe dry the leaf and then spread a bit of oil on it.
Roll a handful of the rice dough into a ball and place it on the banana leaf.
With your palms, gently pat and flatten the dough to get an even sized roti. You can lightly moisten your fingers with water while patting and flattening the rice dough.
Do not make the roti too thick or too thin.
Poke some holes in the dough. This is an optional step.
Meanwhile, also heat a tawa or skillet. When the tawa gets hot, spread some oil on it. Use a well seasoned tawa or skillet.
Lift the plantain leaf gently and bring it near the tawa.
Cooking akki roti
Now gently place the side with the roti touching the tawa.
Wait for a few seconds and then gently lift the plantain leaf.
On a medium heat cook akki rotti. Drizzle some oil in the holes on the roti dough and on top of the roti.
When the base gets light golden and crisp, flip the roti with a spatula.
Cook the second side also till lightly golden and crisp. Remove and serve hot with coconut chutney or with a side of ghee or butter.
Making akki roti on tawa or skillet
Keep a tawa or skillet on the stovetop. Do not heat the tawa.
Spread some oil on the tawa. Take a handful portion of the dough and shape into neat round ball between your palms.
Place this dough ball on the tawa and flatten it. Dip your fingers lightly with water when patting the dough to flatten it to a neat roti ensuring it is neither too thick or too thin.
After the dough has been flattened on the tawa or skillet, then switch on the heat of the stove-top. Begin to heat the tawa on medium flame.
As the tawa gets heated up, the roti will begin to cook. Drizzle some oil on the roti.
When one side is light golden flip the roti with a spatula. Cook the second side until light golden. Add a bit of oil if needed.
When the second side is light golden and crisp, remove and serve hot or warm.
Prepare the roti in batches using the method which suits you.
Serve akki roti hot with coconut chutney or any chutney variety of your choice. Do remember to have them hot for best taste. They also taste good with a side of ghee or butter.
Make sure that the skillet or tawa is well seasoned, so that the roti does not stick while cooking.
Add water as required. The dough should be soft and smooth. The amount of water needed will vary with the quality of rice flour and the vegetables used. If high water content vegetables are included like bottle gourd or zucchini, you will need to add less water.
Make sure to use a finer rice flour and not a coarser variety. Homemade rice flour gives a good flavor, but packaged store-brought rice flour also works well.
You can add veggies of your choice. The veggies that can be added are cabbage, carrots, drumstick leaves, dill leaves, zucchini, bottle gourd, fenugreek leaves, cucumber, spinach and amaranth.
Without veggies, also you can make the akki roti.
Enjoy them hot with your favorite chutney and with a side of butter or ghee.