Sorekayi Akki Rotti | Bottle gourd Rice flour Rotti | Traditional recipe of Karnataka

• Prep Time: 15 -20 Mins
• Cook Time: 6 Mins
• Yield: 5 - 6

Ingredients:

• Rice flour - 3 cups
• Sorekayi / Bottle gourd (grated) - 1 cup
• Onion (finely chopped) - 1 cup
• Carrot (grated) - 1/2 cup
• Coconut (freshly grated) - 1 cup
• Coriander leaves(finely chopped) - 1/4 cup
• Cumin seeds / jeera - 1 tsp
• Salt - as per taste 
• Water - 2 cups

Preparation:

1. Add all the above ingredients to a mixing bowl. 

2. Mix the ingredients and add small quantities of water gradually while mixing to ensure the right consistency. Make a soft sticky dough.

3. Divide the dough into 5-6 equal portions.

4. Smear oil on the tawa. Take a portion of the dough and flatten it on the tawa with your fingers (apart from thumb)

5. Spread the dough evenly on tawa using your fingers (Dip your fingers in bowl of water kept aside if it sticks to your fingers and spread the dough )

6. Make a hole at the center (rotti cooks well from inside). Place the tawa on a stove.

7. Add oil on and around the rotti. Cover the tawa with a plate. 

8. Cook for 3 to 5 minutes or till the rotti becomes golden brown and crisp on downward side.

9. Flip the rotti and cook for 1 minute on the other side.

10. Hot Sorekayi akki rotti is ready to be served with butter and green/red chutney or any kind of gravy/gojju (bendekayi gojju / mentya gojju, southekayi gojju etc...) or badnekayi / green brinjal palya.

Enjoyy!!!