About:

These rice flour roti are a little tricky to make because the dough is super soft and not as forgiving as wheat dough. Akki Roti is basically a flat bread prepared with cooked rice and rice flour

But here in this recipe it’s the fusion of Rice roti and Chapathi where the rice flour dumpling is stuffed in wheat dough and cooked as chapathi.

It’s an easy morning breakfast or even can be packed with tiffin. These chapathi taste best with eggplant dip or alternatively you can try with fresh pickles like ginger chilly pickle.

Yields- 4-6
Preparation time-15 minutes
Waiting time-20 minutes
Cooking time-15-20 minutes

Ingredients:

For the dough:

• Wheat flour- 1 1/2cup
• Salt- 1/2tsp
• Water-for kneading
• Dry flour- for toasting

For stuffing:

• Rice flour-1cup
• Water- 1 1/4cup
• Salt- 1/2tsp
• Oil-2tsp

Procedure:

For the dough:

• In a mixing bowl mix the wheat flour, salt and add water little at a time until it forms a dough.
• Then knead into a smooth dough and wrap with a cling film/kitchen towel and let it rest for 15-20 minutes.
• Meanwhile prepare the stuffing.

For stuffing:

• Bring water to boil in a medium saucepan, when the water just begins to boil, add in rice flour, salt, oil and stir with a spatula.
• Once the water and rice flour are well mixed, just let the dough cool a bit.
• Once the dough is warm enough to handle knead it nicely like a chapathi dough.
• Make a lemon sized balls , keep covered and set aside.

For chapathi/roti:

• After resting time of the dough divide into equal portions.
• Take one portion of the dough ball and on the dusted board roll to a small disc about 3-3.5 inches in diameter.
• Place one portion of the stuffing , bring the edges together seal and flatten it in the centre.
• Roll again on by dusting some flour to approx. 5-6 inch diameter.
• Cook on a hot tawa/pan by brushing some oil both sides until golden brown spots appears.

Serve with

Eggplant chutney:

Tomato Walnut Dip:

Walnut Channa Masala:

Note:

• Make sure that the stuffing is not sticky