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Mung Bean Akki Rotti with Coconut and Spices

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PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
1490 min
SERVINGS
4 servings
Breakfast Lunch Indian
Mung Bean Akki Rotti with Coconut and Spices
Ingredients
  • 1/2 cup green mung beans (green gram)
  • 1 cup water
  • 2 cups white rice flour
  • 1 teaspoon cumin seeds
  • 2 1/2 teaspoons finely chopped green chile peppers
  • 1/4 teaspoon asafoetida powder
  • 2 tablespoons finely chopped fresh cilantro
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup shredded carrot
  • salt to taste
  • 1/2 cup vegetable oil, divided
Instructions
1
First, submerge the mung beans in water and refrigerate them overnight. The following day, discard the excess water from the soaked mung beans and set it aside for future use.
2
Then, in a large mixing bowl, merge the mung beans with other essential ingredients like rice flour, cumin seeds, green chile, asafoetida, cilantro, coconut, shredded carrot, and salt. Gradually incorporate the reserved soaking water into the mixture while using your hands to form a cohesive dough.
3
Ensure you add just the right amount of water, approximately half a cup, to achieve the perfect consistency.
4
Shape the dough into spherical balls of about tennis ball size. Set these aside for later use.
5
Take one portion of the dough and flatten it into a thin, round shape. This will be used to make the roti.
6
Heat 2 tablespoons of vegetable oil in a skillet or griddle over medium heat. Gently place the roti in the hot oil and fry until it turns golden brown, approximately 30 to 40 seconds. Flip the roti over and fry until it's golden on both sides.
7
Repeat this process with the remaining dough, adding 2 tablespoons of oil to the griddle for each roti. Serve these crispy treats hot.