Akki Rotti

Wash and soak the rice for 4–6 hours, then drain completely.

Grind the soaked rice with a little water into a thick, slightly grainy batter.

Add the onion, green chilli, coriander, cumin seeds, coconut and salt; mix well.

Gradually add water until the mixture is thick but spreadable.

Lightly grease a tawa, then using wet fingers spread the mixture into a thin rotti directly onto the tawa or onto a banana leaf and then onto the tawa.

Drizzle oil around the edges, cover and cook on medium‑low heat for 3–4 minutes, then flip carefully and cook until golden spots appear and the rotti is cooked through.