Prep Time: 05 minutes

Cook Time: 45 minutes

 Servings: 2 Servings

This is a recipe for the perfect gluten-free rice roti and can be enjoyed in place of wheat roti. This is soft and puffs up like a phulka. The specialty of this method is cooking the flour in steam (known as autolysis method) in a cooker which makes it become elastic and wheat-like without the presence of gluten. This is also called ukkurisiro akki rotti in Karnataka. 

Note: This is NOT the same as rice rotti ( Akki rotti ) which is called tatto akki rotti.

Ingredients

• 1c rice flour (This recipe uses red rice flour)
• 1c water
• 1 tsp salt
• 2 ltr cooker

Method

• Take a 2 ltr cooker, add 1c water and salt.
• Close the lid with gasket and weight and switch on the gas. Let it whistle once.
• As soon as the water in the cooker whistles, switch off the gas and manually release the pressure using a fork
• Open the lid, add the rice flour slowly, mix it roughly using a wooden spoon or any long spoon.
• Close the lid and keep the weight back.
• Let it rest for 20 mins so that the flour gets steam-cooked in the process.
• After 20-30 mins, take the dough in instalments, knead it on a clean countertop to bring the roughly mixed dough to an even and smooth dough. It will become non-stick at this point. Wash your hands if needed before kneading to ensure the dough does not stick to the hands
• Make balls that are slightly bigger than a lemon
• Dust them on a plate of rice flour and roll like a wheat roti
• Toast on a well-heated iron tawa without any oil.

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