Akki Rotti – a delicious recipe with green mung beans, water, white rice, cumin seeds, green chile peppers, asafoetida powder. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cover the mung beans with the water and refrigerate overnight. The next day, drain the beans and reserve the soaking water.
2
In a mixing bowl, combine the mung beans, rice flour, cumin seeds, green chile, asafoetida, cilantro, coconut, shredded carrot, and salt. Gradually add the water, mixing well with your hands to form a workable dough. Use only as much water as needed (about 1/2 cup).
3
Shape the dough into balls about the size of a tennis ball. Set aside. Flatten one portion of dough into a thin round.
4
Heat 2 tablespoons of vegetable oil in a griddle or skillet over medium heat. Place the rotti in the oil, and fry until golden brown, about 30 to 40 seconds. Flip the rotti over and fry until golden. Repeat with the remaining dough, adding 2 tablespoons of oil to the griddle for each rotti. Serve hot.
535
kcal
Calories
31
g
Fat
55
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/2 cup green mung beans (green gram), 1 cup water, 2 cups white rice flour, 1 teaspoon cumin seeds, and more.
Yes, Akki Rotti falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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