Crispy rice flour flatbreads with grated vegetables, curry leaves and coconut pressed in — the Karnataka breakfast that is simultaneously a flatbread and a vegetable preparation.
Ingredients
2 cups akki hittu (rice flour)
1 medium onion — very finely chopped
2 green chillies — very finely chopped
2 tbsp freshly grated coconut
8 curry leaves — finely chopped
2 tbsp fresh coriander
1/2 tsp cumin seeds
1/4 tsp asafoetida
1/4 tsp turmeric
Salt
Hot water — to make a soft dough
Oil for cooking
Method
Combine rice flour with finely chopped onion, green chillies, grated coconut, curry leaves, coriander, cumin, asafoetida, turmeric and salt.
Add hot water gradually kneading with wet hands into a soft, pliable dough — the vegetables provide moisture so add minimal water.
Divide into 4 balls.
Dampen a flat tawa. Place one ball on the damp tawa.
Using damp fingertips press and spread outward into a thin, even round about 18 to 20 cm wide.
Press a hole in the centre with your finger — this helps it cook evenly.
Drizzle 1 tsp oil around the edges and through the centre hole.
Cook on medium for 4 to 5 minutes covered until the bottom is golden and crispy.