Akki Rotti/Rice Flour Chapati/Alanu Tandla-pittache' Chapati.

"Akki Rotti/Rice Flour Chapati/Chawal Atte Ki Roti/Alanu Tandla-pittache' Chapati" ... Soft and delicious chapatti that goes very well with any spicy chutney or curry ... The credit for this one goes exclusively to my Mom as she prepared it while I only fried the same on tava ... Yummilicious .... 

** Roti as called in the Northern parts of India is known as chapati in Konkani and so in southern parts of India. Akki rotti/Rice flour roti/Chawal ki roti/Rice bhakri/Alanu Tandla-pittache’ Chapatti are all same known differently as per the regional languages. The preparation of this roti is somewhat same by and large with minute differences in each home as per their taste. There are two ways in which these are prepared, one method is by addition of hot water while preparing the dough and patting it either with hands or on a board/leaf to a round thick roti shape and the other method being cooking of rice flour in hot water over heat to a dough and then kneading it while still hot after which it is rolled into a chapatti and then fried dry over hot tava. My mom makes them better than me so, this time when she had come over to stay I asked her to do the same and only helped her when needed and fried the same on tava. So, the credit is entirely hers as she prepared this very lovingly and it really makes me feel proud of her who is so full of enthusiasm at the ripe age of 86 years. Thanks Mom, you are a great cook and a greater human being. 

** These roti/chapatti’s can be prepared with addition of some spices, masala or veggies too, again sometimes they are prepare on oval shaped kadai that gives it sort of a bowl shape. I will be including many varieties soon, so do keep a watch on my Blog. The same method can be applied and prepared using different flours too, like jowari, bajra etc. they too turn out awesome when prepared in precooked and rolled method. This time I have kept it simple plain akki roti which tastes best with spicy chutney or spicy veg or non.veg curries. I served it with mixed vegetable palak curry and it tasted simply awesome. Again this chapatti is best served hot and fresh from tava, though you can serve the same later too, but somehow when not served hot it becomes slightly brittle in consistency and the softness is somehow lost, so is the taste. So prepare them hot and serve them with some spicy curry and enjoy with your family and friends. I have also included a collage of picture that includes step procedures which will help you understand the procedure in a better manner. 

** Here is my Mom’s simple recipe for "Akki Rotti/Rice Flour Chapati/Chawal Atte Ki Roti/Alanu Tandla-pittache' Chapati" … 

** Ingredients : 

Rice Flour / Chawal ka Atta / Akki Hittu / Tandla Pitti : 2 cups (I used basmati rice flour) 

Water : 3 cups (approximately) 

Ghee / Oil : 2 tblsp 

Salt to taste. 

** In a thick bottomed kadai add the water and bring to boiling point. Once it comes to a boil, lower the heat and add in ghee/oil and salt to taste. I added ghee. Mix well and then add in rice flour in one go. With the help of a spatula keep mixing the flour drying to evenly mix it so that the flour does not remain uncooked in some places. You can check the pictures. 

** Once the dough comes to a rolling ball/mass consistency and leaves the sides of the kadai, remove and keep it covered aside for 3-4 minutes. Then remove the dough on a large plate and knead it while it is still hot into a smooth consistency. If you find it breaking, you can sprinkle some hot water for smoother kneading. This whole procedure does not take much time, maximum of say 4-7 minutes depending upon the heat. 

** Make large cricket sized balls out of the kneaded flour and roll it into a round chapatti shape depending upon how large you like the roti to be by dusting method. Do not add more of rice flour for dusting as then the chapatti may turn out thicker and brittle, use only that much how much is absolutely needed for you for rolling. Also keep kneading each ball properly before rolling every time to get a smoother consistency of roti. 

** Heat a non-stick tava / iron tava on full heat. Once it is hot enough, turn the heat to medium and fry the rolled roti/chapatti evenly on both sides. Do not add ghee/ oil while frying the roti, these are supposed to be fried dry and taste best that way when served with curry. The chapatti remains white in color even after frying, so do not try to over fry it by raising heat or trying to give roasted brown effect. Fry all the chapatti in similar manner and put them on a plate for serving. 

** "Akki Rotti/Rice Flour Chapati/Chawal Atte Ki Roti/Alanu Tandla-pittache' Chapati" are done and ready to be served. Serve them hot from tava as they taste best when served hot with some spicy garlic chutney or spicy veg or non-veg curries. I served them with mixed vegetable palak curry which I will be posting soon, next after this recipe, you may try out that combo too as it tastes simply awesome and we loved it.

** Note : It is very important to knead the dough into smooth consistency when it is very hot, which you will learn with practice and patience as it is indeed difficult to do so, as the dough is hot. You can wear gloves if you are unable to knead the same when hot or put it into kneading machine and prepare the same too. Whichever method you use, see to it that you get a smooth evenly kneaded dough

** Note : Again, If you need to prepare more akki roti, do not try preparing the dough in one go, make them in batches for easier preparation so that the same does not cool and down and become difficult in preparing or rolling. Remember the kneading part has to be done when its hot. 

** Note : You can prepare akki rotti/alanu tandla pittache' chapati with any brand of rice flour available to you in your vicinity. In Mumbai we get basmati rice flour which actually turns out awesome in such dishes specially modaks and I have always purchased this rice flour for preparing roti, patoli, modaks. 

** Note : Preparing of rice powder from scratch : If you do not want to use store bought rice flour or do not have access to rice flour, there is no need to feel disappointed. Just wash the rice well changing water twice, drain off all excess water and then spread it on a thick towel below which you can spread a newspaper and allow to dry overnight. 

** Check to see that the rice is crisp and fully dry if not slightly roast it on tava or you can dry it in sunlight for an hour. Put it in mixer grinder and grind to a fine powder and sieve the same to get a fine quality of rice powder. Put back the thicker textured rice powder which did not pass through the sieve back into the grinder and once again grind the same and sieve. This way you can get fine rice flour prepared at home. You can use any variety of rice you prefer for the flour.  

** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. I have also started a food group for by the name "KONKANI DELICACIES" where in you will find many more recipes by members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….