BOTTLE GOURD AKKI ROTTI
¯
Tips & Tricks for Perfect Bottle Gourd Akki Rotti
Use only tender bottle gourd with high water content for best results. If the dough feels too dry, sprinkle water sparingly. You can pat the rotti on a banana leaf or butter paper and transfer it onto the pan to avoid burns. Add grated carrot or beetroot for color. Toast peanuts and sesame for a richer flavor. Cover while cooking to retain softness, and add butter just before serving for extra taste. Pairs beautifully with spicy chutneys or pickles.
Search For Recipes
Step-by-Step Recipe : Bottle Gourd Akki Rotti
INGREDIENTS
• 2 cups grated tender bottle gourd (lauki)
• 1 cup rice flour
• 3 tbsp roasted peanuts
• 3 tbsp sesame seeds
• 2 green chillies, finely chopped
• 3 tbsp fresh coriander leaves, chopped
• ½ cup chopped leafy greens (any of your choice – spinach, amaranth, fenugreek etc.)
• 1 medium onion, finely chopped
• 1 handful curry leaves, chopped
• Salt to taste
• Oil for roasting
1 tbsp butter
PREPARATION STEPS
1. In a large bowl, combine grated bottle gourd, rice flour, peanuts, sesame seeds, chopped green chillies, coriander, leafy greens, onion, curry leaves, and salt.
2. Mix everything thoroughly. The moisture from the bottle gourd will help bind the dough. Add a little water only if needed.
3. Let the mixture rest for 1 hour, or refrigerate overnight for convenience.
4. Heat a tawa or non-stick pan on medium flame.
5. Take a handful of the dough, shape it like a ball, and pat it directly on the pan using wet hands to spread it like a thin rotti. Make small holes in the dough for oil to seep in and roast evenly.
6. Drizzle a little oil around the edges and in the holes. Cover and cook on medium heat until the bottom is golden. Flip and cook the other side until crisp. a
7. Serve hot with pickle, coconut chutney, or any chutney of your choice. add 1 tbsp butter before serving .