Beetroot Akki Rotti

Beetroot Akki Rotti: Akki rotti is a local speciality of Karnataka. It is made with a flavourful dough of rice flour, finely chopped onions, green chilli paste, cumin seeds and salt. The flour is mixed with curd and water to form dough. Adding curd ensures that the dough is smooth. Often various herbs and vegetables are added for variations.
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Akki rottis are gluten-free and the recipe is absolutely versatile and accommodates a wide range of herbs and vegetables. I have earlier shared a few variations made of sorekai (lauki/bottlegourd), sabbasige soppu (shepu/ suva bhaji/ dill leaves), kumbalkai (kaddu/ pumpkin) and sautekai (kakdi/ cucumber).
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I realised that I don’t use beetroot much in my cooking. These beetroot akki rottis are a result of addressing that shortcoming… and oh boy it met so much resistance from the son. He is not open to trying any change in his food… and you thought toddlers were fussy eaters! However, my only consolation was that the husband liked it very much!
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To be honest, the beetroot did not alter the taste of akki rottis much but it’s brilliant pink colour… what can I say, It was hard to hide beets in akki rottis!😆
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Growing up, my mom used to add beets in pulao, chutney and lassi… We enjoyed it in all forms. Beetroots are good source of nutrients, fiber and many plant compounds. The inorganic nitrates in beets are known to improve heart health and enhance exercise capacity. So, make it a point to add them to your regular meals. They can be eaten raw in salads, boiled in pulao or baked in chips…or try it my way – in akki rottis!
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In my plate~
🔸Beetroot akki rotti
🔸Putani/ Roasted gram chutney
🔸Shenga/ Peanut chutney
🔸Gurellu/ Niger seeds chutney
🔸Homemade curd
🔸Badam-pista shrikhand
🔸Pomegranate arils

Sharing Beetroot Akki Rotti Recipe below. Do check my recipes for other variations of akki rotti and accompaniments too:

Beetroot Akki Rotti Recipe

Recipe makes about 10 rottis
1 Cup = 150 ml
INGREDIENTS:
  • Rice flour – 3 cup
  • Beetroot – 1, small, shredded
  • Onion – 2, medium, finely chopped
  • Cumin seeds – 1-1/2 tsp
  • Red chilli powder – 1/2 tsp
  • Salt – 3/4 tsp
  • Curd – 1-1/2 cup
  • Water – 1-1/2 cup approx.
INSTRUCTIONS:
1) Rinse the beetroot well and wipe it dry.
2) Finely chop the onions.
Shred the beetroot with the wider setting of the grater.3) Add all the ingredients (except curd and water) to a large mixing bowl.
4) Mix well.
5) Once all the dry ingredients are mixed well, add the curd. Mix well. Do not add the water yet.
6) Mixing the ingredients with curd will turn the mixture slightly pink in colour. It will also give you a rough idea of how much water will be required to form the dough.7) Now add water little by little and form a semi-stiff dough that will be easy to pat down on the pan. Cover the mixing bowl with a plate and let it rest for 10-15 minutes.
8) Add 1 tsp oil to a non-stick pan/tawa. Take a fistful of dough and form a rough ball.
9) Roll the ball in the oil on the tawa. Place it in the center of the tawa and flatten the ball with your fingers.
10) Spread the dough by pressing with your fingers. Gently push the dough from center to outwards making the roti bigger.11) Spread evenly throughout the pan. Cook on high flame.
12) Once light brown spots start showing, turn off heat.13) Since the rotti is spread so thin, the other side doesn’t need to be cooked.
14) Serve it with your choice of chutney powders – putani/ roasted chana chutney, shenga/ peanut chutney, gurellu/ niger seeds chutney powder with curd.

If you happen to try this Beetroot Akki Rotti Recipe; leave a comment, let me know how it turned out. Click a picture, send a DM or share on Instagram and tag @theredplatechronicles , I would love to see your creation. See more of my work on the instagram hashtag #trpc and follow me onHave a great day!
Love
M❤️