Akki Rotti

Method

1. In a wide bowl, combine 100 g of rice flour with 1 small onion chopped as finely as you can, 1 small carrot grated, 1 green chilli finely chopped, 2 tbsp of grated fresh coconut, 2 tbsp of chopped coriander, 8 curry leaves finely shredded, 0.5 tsp of cumin seeds and 0.5 tsp of salt. Rub everything through the flour with your fingers so the vegetables are evenly distributed.
2. Pour in 120 ml of water just off the boil, a few spoonfuls at a time, stirring first with a spoon. When cool enough to handle, knead for 3-4 minutes to a soft, smooth, non-sticky dough — it should feel like putty, not like bread dough. Add a splash more hot water if it cracks. Cover and rest for 10 minutes.
3. Divide the dough into 2 equal balls and keep them covered with a damp cloth so they do not dry out.