Sabsige Soppina Akki Rotti
ಸಬ್ಸಿಗೆ ಸೊಪ್ಪಿನ ಅಕ್ಕಿ ರೊಟ್ಟಿ·(sub-see-geh sop-pi-nah uh-kee ro-tee)
Bangalore Darshini Rush: 10-Minute Weekday Mornings
The smell of toasted rice flour and fresh dill hitting hot cast iron is the ultimate alarm clock in a South Indian household. On the bustling streets of Bangalore, morning commuters devour these savory, herb-packed flatbreads at local Darshinis before the day begins. Making it work in an American kitchen without the dough shattering relies on a brilliant, old-school grandma trick: hitting fine rice flour with boiling water to gelatinize the starches. It binds everything together without a speck of gluten, delivering the exact, uncompromised taste of a Karnataka morning in the time it takes to brew your coffee.
Before you start
Boil the water.
Get a kettle boiling right before you start mixing; the water needs to be scalding hot to properly gelatinize the starches in the rice flour.
Ingredients
- fine rice flour1 1/2 cup
- fresh dill leaves1 cup
- red or yellow onion1 med
- fresh grated coconut1/3 cup
- Thai green chilies2
- cumin seeds1 tsp
- kosher salt1 tsp
- boiling water3/4 cup
- neutral oil or ghee2 tbsp
Method
- 01
Crush the aromatics.
In a large bowl, combine the onions, green chilies, cumin seeds, and salt. Use your bare hands to aggressively massage and squeeze the mixture for about 30 seconds until the onions release their pungent, watery juices.
- 02
Mix the dry ingredients.
Toss the fine rice flour, chopped dill, and grated coconut into the onion mixture, using your fingers to ensure everything is evenly distributed.
- 03
Hydrate the dough with boiling water.
Make a well in the center and pour in a half cup of the boiling water. Quickly mix it in with a wooden spoon to partially cook the rice flour, then add the remaining water a splash at a time until a firm, slightly sticky dough forms.
- 04
Rest and divide.
Let the dough cool for a couple of minutes so you don't burn your hands, then divide it into four equal, tennis-ball-sized portions.
- 05
Pat out the rotti.
Lightly grease a square of parchment paper and place a dough ball in the center. Wet your fingertips with water or a little oil, and gently pat the dough outward into a thin, six-inch circle.
- 06
Poke the oil holes.
Use your index finger to poke three or four holes straight through the dough, an essential street-side trick that allows the hot oil to bubble up through the center of the flatbread.
- 07
Invert and sear.
Heat a skillet over medium-high heat, pick up the parchment paper, and flip it upside down directly onto the hot pan. Wait 10 seconds, then gently peel the paper away from the dough.
- 08
Crisp and serve.
Drizzle a little oil or ghee around the edges and directly into the holes you made. Cover with a lid for one minute to let the steam cook the flour, then uncover, flip, and cook for another minute until gorgeous, crispy golden-brown spots appear on both sides.
Notes
Flour Warning.
You absolutely must use fine rice flour for this to work. Look for Thai rice flour or Idiyappam flour at an Asian or Indian market. Standard, gritty American rice flour lacks the correct starch structure and will crumble into a mess.
The Two-Skillet Rush.
If you want to feed multiple people before work or school, skip the parchment paper. Lightly oil two cold skillets, pat the dough directly onto the cold pans, and then fire up the burners to medium-high.
Coconut Matters.
Stick to frozen grated coconut from the Indian market. Desiccated coconut from the baking aisle lacks the necessary fat and moisture to keep the dough hydrated.