Ingredients
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1/2 cup chana dal (soaked for 2 hours)
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1/2 cup suva bhaji (dill leaves)
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1/2 cup fresh coriander
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1 medium onion, finely chopped
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1/4 cup shredded carrot
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1 small piece of ginger, finely chopped
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2-3 green chilies, finely chopped
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1/4 cup grated fresh coconut
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1 tsp jeera (cumin seeds)
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Salt to taste
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1.5 cups rice flour
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Water as required
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Oil, butter, or ghee for cooking on the tawa
About
I have given the classic Akki Roti an incredible protein boost by adding chana dal, and let me tell you, paired with flavorful dill leaves, this roti tastes absolutely heavenly. I love making this crispy, savoury flatbread for a fulfilling meal that brings authentic flavours straight to my kitchen.
Nutrition
This dish offers a brilliant balance of complex carbohydrates from the rice flour and excellent plant-based protein from the chana dal. The fresh greens and carrots provide essential vitamins and dietary fibre for great digestion.Estimated Nutritional Values (Calculated for 1 serving, assuming the recipe yields 4 servings):
* Calories: ~285 kcal
* Protein: 8g
* Carbohydrates: 45g
* Fat: 8g (will vary based on the amount of ghee/butter used)
* Fibre: 5g
Steps
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1
Done
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In a chopper, coarsely chop the soaked chana dal, dill leaves, and fresh coriander. |
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2
Done
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Transfer the coarsely chopped mixture into a large mixing bowl. |
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3
Done
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Add the finely chopped onion, shredded carrot, ginger, green chilies, grated fresh coconut, jeera, salt, and the rice flour to the bowl. |
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4
Done
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Mix everything well, gradually adding water as required to bring it together into a soft dough. (The dough should be softer than your regular chapati atta). |
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5
Done
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Take a generous portion of the dough. Using wet hands, spread the dough evenly onto a clean, damp cloth, keeping it slightly thin for an even cook. |
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6
Done
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Make 3 small holes in the center of the roti. |
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7
Done
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Carefully flip the cloth to transfer the roti onto a hot tawa. Cook using oil, butter, or ghee until you get a beautiful golden color on both sides. |
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8
Done
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Immediately serve this hot, crispy akki roti with white butter, achar, or your favorite chutney. |
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9
Done
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Zero-Waste & Substitutes * Zero-Waste Kitchen: Do not throw away the tender stems from your fresh coriander and dill. Finely chop them and blend them directly into the chutney you serve alongside this roti. You can also save the carrot peels in a freezer bag to boil later for a nutrient-dense homemade vegetable broth. * Substitutes: If you do not have chana dal, soaked yellow moong dal or urad dal makes a fantastic protein substitute. You can easily swap dill leaves for fresh spinach or fenugreek (methi) leaves, and use grated bottle gourd (lauki) in place of the carrots. |
