Akki Roti with Vegetable Sambar

Ingredients(for 2 Akki Rotis with 1 bowl Vegetable Sambar)

• 1 cup Rice flour (Akki hittu)
• 1/4 cup Grated carrot (Gajar)
• 1/4 cup Chopped onion (Pyaaz)
• 2 tbsp Fresh coriander leaves (Dhaniya patta)
• 1 Green chili (Hari mirch, finely chopped) - optional
• 1/2 tsp Cumin seeds (Jeera)
• to taste Salt (Namak)
• as needed Water (For dough)
• 1.5 tsp Oil (For roasting)
• 1/2 cup Toor dal (pigeon pea lentils) (Arhar dal)
• 1 cup Mixed vegetables (carrot, beans, drumstick, brinjal) (Chopped)
• 1 tbsp Sambar powder (Homemade/Store-bought)
• 1 tbsp Tamarind pulp (Imli)
• 8-10 Curry leaves (Kadi patta)
• 1/2 tsp Mustard seeds (Rai)
• a pinch Asafoetida (Hing)
• 1/4 tsp Turmeric powder (Haldi)

Instructions

1. 1

   In a large bowl, mix rice flour, grated carrot, chopped onion, coriander leaves, green chili, cumin seeds, and salt. Add water gradually to form a soft, pliable dough.

   5 minutes

   Do not add too much water at once; the dough should be moist but not sticky.

2. 2

   Divide the dough into equal portions. Grease a banana leaf or parchment paper, and pat a portion of dough into a thin, round roti with wet fingers.

   3 minutes

   Keep your fingers moist to prevent sticking and to spread the dough evenly.

3. 3

   Heat a tawa (griddle) and transfer the roti onto it. Drizzle a few drops of oil around the edges. Cook on medium flame till golden spots appear, then flip and cook the other side.

   5 minutes

   Press gently with a spatula for even cooking and crisp edges.

4. 4

   For the sambar, pressure cook toor dal with a pinch of turmeric and 1.5 cups water until soft. Mash the dal and set aside.

   8 minutes

   Soak toor dal for 15 minutes before cooking to reduce cook time.