Akkii Rotti ( Rice Roti ) with Coconut Chutney

Akki ( Rice ) Rotti  is one of the breakfast dish and its done in many ways. It is very famous and tasty dish from the olden days. We used to read that in stories, people when they visit their dear and near ones, or kids studying in the town when they go for holidays to their villages akki rotti is prepared and served with lots of ghee or butter. When you hear akki rotti your mouth starts to water, I am sure. Normally it is done for breakfast. It is also one of the evening snack now a days.
Rice flour, onions, green chilly, curry leaves, coriander leaves, grated coconut and ginger is used here
to prepare akki rotti.

There are many ways to prepare this akki rotti that I have already said. Some people use two tavas and spread the dough  in a tava and place it on the fire and cook them. It helps them to spread the dough in thin and rotti turns as crispy. Some people just spread the dough while the tava is on the fire by using little water or oil.
Rotti can be cooked in flat or like a bowl shape (banale as we call it) or deep frying pan.
I have used both. The flat tava and a small frying pan.
Lets see the recipe now:

Things needed:

Fine rice powder : 2 Cups
Onions : 2 ( Medium size )
Coconut : 2  to 3 Table Spoons ( fresh , grated )
Green chillies : 2
Coriander leaves : 5 to 6 sticks
Curry leaves: 8 to 10 leaves
Salt : to taste
Oil: 4 to 5 table spoons.
Water : Required

Method:
1. Remove the outer layer of onions and wash it. Cut it into small pieces.
2. Wash green chilly, curry leaves, coriander leaves and cut it into small.
3. Wash ginger. Remove the outer skin of ginger and wash it again. Grate it.
4. Grate coconut,
5. Take a big bowl. Add cut onions , coriander leaves, curry leaves and green chilly.
6. Add coconut, ginger and salt. Add rice flour and mix it well.
7. Add required water and mix all the ingredients well.

8. Keep a tava on the fire and heat. Sprinkle little oil on the tava.
9. Wet your hands and take a small portion of rotti dough and spread it on the tava in a circle shape.
10. Sprinkle oil on the top of the rotti and cover it. Cook on medium and low flame.

11. Now turn the other side of the rotti and cook for 1 minute.

12 Akki rotti is ready to serve . Serve with little ghee or butter on the top and a side dish you have prepared. We had it with potato curry.

Note :

You should use fine rice powder to get the perfect rotti. You can add any edible leaves or vegetables like grated coconut, cucumber etc. You can also mix the ingredients with boiling hot water. It turns the rotti as soft and nice. Adding more/less chilly is optional. Keep little water in a small bowl aside and wet your hands while spreading the dough. Let the flame be very low while spreading the rotti dough. Then cook on medium and low flame. Cooking soft/crispy rotti is optional.
Time : 30 minutes
Serves : 2 to 3
Akki Rotti goes well with Coconut chutney.
Method to prepare coconut chutney.

Things needed :
Coconut:  1 cup
Green chillies : 2
Tamarind : A marble size
Ingh : a pinch
Coriander leaves : 1 Tablespoon
Salt : As required
Method :
Grate coconut and wash green chilly and coriander leaves. Now grind all the ingredients with very little water till they turn fine. Coconut chutney is ready to serve. Adding mustard seasoning is optional.
Time : 10 Minutes
Serves : 2 to 3 Servings

Spinach/Palak Saambaar. (Curry)

Spinach/Palak  Saambaar is a gravy dish. You can have this curry with plain rice, chapatis, rotis, dosa or idli.
Spinach is loaded with minerals and vitamins. Fresh palak leaves invite you to buy them and you think of preparing many dishes using them. Fresh and green Palak leaves are available in the market always. Eating leaves is always a healthy habit that every one knows.

Lets see some benefits of eating Palak/Spinach in our diet.
Spinach is one of the wonderful green leafy vegetable for its wholesome nutritional, antioxidants and anti cancer contents. They are low in calories and fat. They are loaded with soluble dietary fiber and good for weight loss. They are rich in iron and good for producing red blood cell productions. They contain Vitamin A and Vitamin C. and anti aging properties. Spinach leaves are excellent source of vitamin K and it helps in body building. They are also rich in Vitamin B complex and Vitamin B6.They have good amount of minerals like potassium, manganese, magnesium, copper and zinc. They help to control heart rate, blood pressure. Palak leaves are good source of omega -3 fatty acids. It is said that regular eating of palak leaves helps in prevent osteoporosis (weakness of bones), iron deficiency anemia. The soft leaves protect human body from cardovascular disease and cancers of colon and prostate.
I have used Palak/Spinach leaves and some spices to prepare this Spinach Saambar. It is easy to prepare and anyone can try preparing this sambaar.
No onion or garlic is used in Spinach/Palak Sambar.
Things needed:

To Cook
Spinach : 1 bundle


Methi/ fenugrik seeds : 1/4 Teaspoon

To Grind :
Coconut : 1/2 Cup ( fresh and grated )
Red chillies : 4 to 5
Coriander Seeds : 1/2 Tea spoon
Jeera ( cumin ) seeds : 1/4 tea spoon
Pepper pods : 2 to 3 
To Add : 
Tamarind juice : 1 table spoon.
Turmeric a pinch
Salt : to taste.
For seasoning : 
Mustard seeds : 1/4 tea spoon
Urd daal : 1/4 tea spoon
Curry leaves : 6 to 8 leaves
Oil : 1 Tea spoon
Asafoetida : a little

Method :

1.Wash spinach cut into small and cook with little water.Add methi seeds while cooking.

2.Soak tamarind in water and squeeze out the pulp and keep it aside.
3.Grate coconut and grind with coriander seeds, red chilly, jeera and pepper

4.Keep a pan on the fire and put cooked palak, dal and turmeric powder.
5.Add soaked tamarind pulp, salt and mix it well and cook for a minute.
6.Add ground coconut mixture and stir well. Let it boil for 3 to 4 minutes.

7.Shift the Sambar to a serving dish and add mustard sees, urid dal, curry leaves, ingh seasoning.
8.Spinach saambaar is ready to serve.

Note : You can add a potato and any cooked dal to the sambar. You can add little water to the sambar and make it more liquid consistency. Use of onions and garlic is optional. You can also add other vegetables like carrot, beans or any other vegetables.You can use any market bought sambar powder instead of grinding. Use of toor dal and coconut is also optional. You can use moong dal instead of toor dal. Use of dal gives a good thickness to the sambar.
Time : 25 to 30 minutes.
Serves : 2 to 3