Comments on: Masala rice roti (masala akki rotti)

By: Shilpa

Shilpa — Mon, 26 Oct 2009 00:59:23 +0000

Sorry, I have no idea. Usually coconut, peanut etc make it very soft. Try cooking each side only once

By: sindhu

sindhu — Sun, 25 Oct 2009 20:07:34 +0000

hi Shilpa,
Had a question..when I made this roti, it turned out to be very hard after I cooked it. I did it the same way as u do a usual roti, i.e., on high flame and cooked each side max 2 times. I am not sure why it was became like stone hard. Any guess what am I doing wrong?

By: Rajesh

Rajesh — Mon, 18 May 2009 06:17:55 +0000

1/2 cup chopped coriander seeds
needs correction
1/2 cup chopped coriander LEAVES

By: ritwa

ritwa — Tue, 23 Dec 2008 15:33:26 +0000

it is really wonderful.
thanks for giving a good recipie like this
do try out

By: MAMATHA

MAMATHA — Tue, 10 Jun 2008 13:42:29 +0000

hi shilpa…ur writing n recipies r just fun to read out…i love reading them n planning out to try them from now on..i am glad i found ur site..go ahead..u r rocking the world of cooking…superb…can u give me a recipe of more kolambu(made out of pumpkins)…love to hear from u

mammu

Shilpa: Thanks for lovely words Mamatha. I will post it soon.

By: Ramki

Ramki — Sun, 09 Mar 2008 03:12:47 +0000

Hi,
This roti goes in as a model recipe in my One page cookbooks.

/Thanks

By: brinda raghunath

brinda raghunath — Tue, 12 Feb 2008 07:23:29 +0000

i havn”t tried this rotti with hurikadale i will try it .

By: KonkaniBoy

KonkaniBoy — Wed, 09 May 2007 05:43:43 +0000

May 8, 2007
Today I made HYBRID Masala Dhodak (Wheat Rava Bhakri) using combined all ingredients of Ashwini?s Taushe Dhodak and Shilpa?s Masala akki rotti. Added couple of tea spoons of sugar also. Came out great tasting and soft with about half inch thick layer spreading initially with flat bottom cup(idli donno) rather than pressing with fingers. I think softness comes with soyee (grated coconut) and taushe (used regular cumber, using Persian cucumber comes out still softer ). Remaining dough I saved it in the refrigerator for next two three days for breakfast. Rather than eating cerials everyday, I believe we Konkanis have same type of wheat and rice products and more natural. I wish these type of Internet recipes availability could have started 15-20 years ago. But then India was not cranking out that many IT graduates and not too much outsourcing.
I have still not started taking pictures yet, may be one of these days. I am like most hubbys, enjoy tasting and eating konkani foods, only thing is I don?t bug my other half (maska baajee), but just do it myself and my suceess rate is usually 30-40 %; of course I do not mind cleaning dishes which most of the wives hate to do.
Thanks to both of you Shilpa and Ashwini again!

By: Shilpa

Shilpa — Tue, 01 May 2007 21:28:41 +0000

Shwetha, I think you are talking about akki rotti. Both taste entirely different. Thanks for your kind words.

By: Shwetha

Shwetha — Tue, 01 May 2007 20:48:22 +0000

Hey its a great recipe with rice flour….my mother used to make rice flour roti without all this ingredient…and i used to hate that roti whenever she used to make…but i tried this recipe and its very coool….my husband even liked it….as peanuts in the recipe was yummy….i dint use dalia…as i dint had at home….very nice recipe….and very good site for great recipes….