Akki Roti

In a large mixing bowl, combine rice flour, finely chopped onion, green chillies, grated coconut, coriander leaves, curry leaves, cumin seeds, and salt.

Gradually add hot water to the mixture and knead into a soft, pliable dough. The dough should not be sticky — add water little by little.

Divide the dough into 8 equal portions and roll each into a smooth ball.

Place a damp muslin cloth or a piece of banana leaf on a flat surface. Place a dough ball on it and pat it out with your fingers into a thin, round roti about 15 cm in diameter.

Heat a tawa (griddle) over medium heat and drizzle a few drops of oil.

Carefully lift the roti using the cloth and invert it onto the hot tawa.

Drizzle a little oil around the edges and cook for 2–3 minutes until the underside turns golden and crisp.

Flip the roti and cook the other side for another 2 minutes until golden spots appear.

Repeat with the remaining dough balls. Serve hot with coconut chutney or a dollop of butter.