A.k.a Akki rottis. Not a dish I liked before but now I do, because I know how to make it well and also my tastebuds have become more accommodating, in regards to Eerulli rotti – Onion Rotti. There are many versions of this rotti, but this is how we like it best. If you like Onions, this is the dish for you!
You will need:
2 Cups Rice flour (I use Swad brand, works best)
1 Cup chopped Red onions
2 large carrots, grated
2 tsp Cumin seeds
2 tsp Green chilli paste
Salt to taste
2 tbsp Oil
Warm water, as required
Combine all ingredients except water, in a medium bowl. Slowly stream in warm water and begin to mix dough. Everything should come together and if scooped to one end of the bowl, the dough should hold. That’s the consistency of the dough. Cover and let sit for atleast 2 hours, so that the flavours can come together. The longer the dough sits, the better the taste of the rotti.
Oil a non-stick pan or an alluminium plate (which is stove-top safe).These rottis need to be shaped by hand so don’t heat the pan. Place a small ball of the dough on the pan.Pat into thin rottis, wet fingers as you go so that the patting is easier. Drizzle ¼ tsp of oil on top and place the pan on the stove.
Cover and roast on medium heat. Covering helps cook both sides. When the upper side is done, uncover and roast for another minute or two, this makes the rotti crisp . When done, fold and serve hot with your favourite pickle, ghee and/or plain yoghurt.
To make the next rotti, cool the back of the pan under cold running water and you can immediately pat another rotti on the pan. And if you are using non stick pans, wait till pan cools rather running it under cold water, could make the pan bend.