Karnataka Style Sabsige Soppu Akki Rotti (Dill leaves and flattened Rice Bread Recipe)
Flattened rice flour dough made with fresh dill leaves and cooked on a flat griddle.
Karnataka Style Sabsige Soppu Akki Rotti (Dill leaves and flattened Rice Bread Recipe) is a variation to Akki Rotti which is a very famous Karnataka’s breakfast dish. Dill leaves are very important in their cuisine as it is locally available. The leaves have a very strong fragrant and pungent taste and is best used for savory purposes. It is added to the rice flour and flattened rice dough and patted on a cloth and then cooked over a flat tawa.
Serve the Karnataka Style Sabsige Soppu Akki Rotti (Dill leaves and flattened Rice Bread Recipe) can be serve along with Karuveppilai Chutney Recipe (A Healthy Curry Leaves Chutney).
If you are looking for more dill leaves recipe here are some:
10 M
30 M
40 M
4 Servings
Ingredients
- 1 cup Rice flour
- 1 cup Poha (Flattened rice)
- 1 cup Dill leaves , chopped
- 2 Green Chilli , chopped
- 1 teaspoon Cumin seeds (Jeera)
- Salt , to taste
How to make Karnataka Style Sabsige Soppu Akki Rotti (Dill leaves and flattened Rice Bread Recipe)
We begin making the Karnataka Style Sabsige Soppu Akki Rotti (Dill leaves and flattened Rice Bread Recipe) by soaking the flattened rice with 1/2 cup water for about 30 minutes.
Then mash it, till it becomes a soft dough and add the remaining ingredients and bind it using 1/4 cup luke warm water. Knead it to a wet dough but not sticky.
Cover with a damp cloth and rest for about 10 minutes.
Now to prepare the roti, place a non stick tawa/skillet on the heat. Spread out a large piece of plastic, or parchment paper on your work surface.
Grease your palms with oil. Pinch a big ball of dough place it in the centre of the parchment or plastic. Then gently flatten it out to form a hand-patted disc, similar to Thalipeeth.
Lift the paper, along with the rotti on it and turning it over, place it on the skillet with the rotti down on the hot skillet.
Carefully supporting the rotti peel off the paper. Drizzle a little bit of oil along the edges of the roti and in the centre, into the hole made on the roti and allow it to sizzle and crisp up.
When it seems half cooked, flip the roti over with a spatula to cook the other side.
Cook well till you have brown patches on both sides. Then, take the roti off the skillet, add a dollop of butter or ghee, and serve immediately.
Serve the Karnataka Style Sabsige Soppu Akki Rotti (Dill leaves and flattened Rice Bread Recipe) can be serve along with Karuveppilai Chutney Recipe (A Healthy Curry Leaves Chutney).
