Akki Rotti with Cabbage Palya (Sabzi)

Akki Rotti is one of my most favourite breakfast dishes!! This one's another Karnataka speciality recipe. There are two ways of making akki rotti. I had posted one of the versions called Masala Akki Rotti earlier in my blog. Masala akki rotti is quite spicy by itself and can be eaten without any side dish. However, the akki rotti recipe I have for you today should be had with a spicy side dish. I made Cabbage sabzi this time. This will be my entry for WBB#12- Spice it up. Hope you like it!!!

Ingredients:

For Cabbage Palya(Sabzi)

2 cups Cabbage, very finely chopped

1 tsp Chana-Urad Dal mixture

2 tbsp Fresh grated coconut

1 tsp Mustard seeds

2 tsp Oil

1 tsp Lemon Juice

2 strands Cilantro

1 tsp Red chilli powder

3-4 Curry leaves

A pinch of hing

Salt as per taste

For Akki Rotti:

1 cup Rice flour
1 tsp Oil
1/2 tsp Salt

Method:

Cabbage Palya

1. Heat oil in a kadai; Add mustard seeds, curry leaves, chal mixture and hing.
2. Add chopped cabbage after the mustard seeds splutter. Cook covered without adding water. Add chilli powder and mix. Saute regularly.
3. Add grated coconut,salt and chopped cilantro when the cabbage is almost cooked. Remove from stove and add lime juice. Mix well.

Akki Rotti

1. Mix 1-2 tsp of rice flour, oil and salt in about 1.5 cups of water and bring the mixture to boil on stove.
2. To this, add the remaining flour and mix well. The rice flour should form a single dumpling and stick to the ladle.
3. Remove from stove and let it cool for a while. Knead it well when it is still warm.
4. Pull out small balls from the dumplings and roll them into circles using a rolling pin, like how you would do for rotis/chapatis. Note: Do not worry if cracks are formed at the edges while rolling out into circles. With rice flour, it is very difficult to get perfect circles like how you would get with atta.
5. Heat tawa on stove and cook akki rotti on both sides. Pour little ghee and serve hot with cabbage sabzi!!!