Akki rotti (rice flour pancakes) is a traditional South Indian snack. It is largely made as breakfast or an evening snack. In Karnataka, there are many varieties of akki rottis specific to the region/district. The one below is what I have grown up on at home. It is hand patted, crisp on the outside, and soft inside. The best part of these rottis is that they can be made absolutely thin and crisp or soft and fluffy - it all depends on how it is patted and spread on the tawa/girdle.
Rice Flour: 2 cups
Finely chopped onions: 2
Cumin/jeera seeds: 1/4 cup
Chopped green chilies: 8 or as per taste
Chopped fresh coriander: 1/2 cup
Grated fresh coconut: 1/4 cup
Fresh curds/yogurt: 1/4 cup
Water: 1/4 cup
Salt to taste
Oil/Ghee for frying
In a mixing bowl, combine the above ingredients except oil/ghee to form a soft pliable dough. The consistency should be firm, soft and should be able to form a ball. Make sure the dough is not hard/dry as that can make brittle rottis. Keep aside for 10 minutes.
Grease a tawa generously with oil using your fingers. (Note: do not pre-heat the tawa as it is essential to grease the tawa with hand and also to hand-pat the dough)
With your greased palm, take a small ball of the dough and pat onto the greased the tawa to form a rotti/roti of desired thickness. With your index finger, make a small hole in the center of the rotti and fill it with oil. Cook on medium flame till golden brown. Flip the rotti to lightly cook the underside.
To quickly make the next rotti, flip and hold the underside/bottom of the hot tawa with the help of tongs/kitchen gloves under running water in the kitchen sink ( it will cool down the tawa immediately) and you can proceed with patting the next rotti.
Serve hot with chutney, tokku or pickle. You can also drizzle some ghee/butter for added flavor.
Note: You can store the dough and use it for up to two days by refrigerating.