Parboiled Rice Pancake (Ukde Tandla Bhakri / Akki Rotti)

Ukde tandla bhakri/parboiled rice Pancake / akki rotti is very tasty and nutritious breakfast recipe.  It goes well with any curry, chutney, pickle or simply, with a knob of butter. Traditionally it was made using a greased banana leaf. But I don't get banana leaves easily here, so I made it directly on the tawa. Alternatively you can use plastic bags or wax paper instead of banana leaves.

Prep time: 15 minutes (excludes soaking time)

Cook time: 5 minutes

Serves: 3

Ingredients:

1 cup parboiled rice/Ukdo rice (I used palakkadan matta rice available in the indian grocery stores)

Salt to taste
2 tbsp. fresh/frozen grated coconut
1 small onion, finely chopped
1-2 green chillies, chopped
Oil for making rotti

Directions:

Soak rice overnight. Next morning, wash the rice in several changes of water until the water runs clear.
Put it in a blender along with salt to taste and some water and grind to a coarse paste (add little water at a time as the batter needs to be very thick)
Transfer the batter in a bowl and add grated coconut, onions and green chillies. Mix well. Keep it aside for 10 minutes. (You can add coconut to the rice while grinding or you can mix it once  the batter is ready).
Heat the tawa (preferably cast iron) in moderate heat and grease it lightly. Once it's hot enough, simmer the heat to lowest.
Place a handful of batter on the tawa and gently start flattening the batter to form a disk with the help of your fingers. Dip your fingers in the water to prevent the batter from sticking and continue to form the rotti not too thick not too thin. Bring the heat back to medium.
Drizzle some oil and cook for 1-2 minutes and flip it carefully as it tends to break very easily.
Cook for another 1 minute until slightly golden.
Serve hot.

Note:



You can also make plain rotti without adding onions and chillies.