Akki Rotti with Ennegayi (Steamed Rice Rotis with Eggplant Curry)

Akki Rotti is a specialty in Karnataka. Akki is the Kannada translation for Rice. There are two ways to make Akki Rotti, one is to use rice flour in a dough like form with chopped onions and chillies, patted onto pans and roasted to a crisp served with various condiments. Another way is to steam the rice flour in a open pan with water, made in to a dough and then rolled like chapathis with a rolling pin. This tastes a lot different from the former. But this doesn't stop either from being a household favourite for any kannadiga.

Akki Rotti

You will need:

1 ¾ cups Rice flour

¼ cup Whole Wheat flour

1 tsp Salt

3 Cups Water

1 tsp Oil

Mix wheat flour and rice flour. Bring water to a boil. Add salt and oil. Place wooden spoon (handle side in the water) in the middle and add the flour in the centre to form a peak. Do not stir.Reduce heat to low and simmer for 15 minutes.

Remove from heat and stir quickly with the help of the wooden spoon to make a lump less soft dough. While its still hot transfer to a lightly oiled plate or surface and knead well. The more you knead the easier it will be roll into rottis.

Make small balls and flatten it using a rolling pan. Dredge in rice flour when dough gets sticky or hard to roll. Toast on a hot pan on both sides. Serve hot with Ennegayi.

Ennegayi or Guthavankaya

Ennegayi is in Kannada and Guthavankaya is in Telugu. Ennegayi is famous in North Karnataka as well as in the coffee estates of serene Coorg down south. Guthavankaya is the typical Andhra favourite. There are many ways to make this dish and whatever the method, the end result should be a spicy lip smacking Eggplant curry.

Ennegayi is usually had with Jowar Rottis, but the curry goes well with almost any such rotti.

My mom-in-law taught me how to make this curry.

You will need:

6-8 Small Egg plants, washed and wiped dry

2 tsp White Sesame seeds

2 tsp Corriander seeds

6-7 dry red chillies

¼ cup Grated fresh coconut

2 tbsp Fried Gram (Hurgadale)

4 tbsp Oil

1 tsp Mustard seeds

Few curry leaves

A pinch Asafetida (hing)

Salt to taste

2 Cups Water

Cut Eggplants in a X in the centre till the stem, so that the eggplant remains intact as a whole. Dry toast the sesame seeds, coriander seeds and the dry red chillies. Cool and grind to a fine powder in a blender. Add the grated coconut and fried gram and make a smooth paste using water as required.

Fill the cut eggplants with a little of the ground paste. This helps flavour the eggplants as they cook.

Heat oil in a pressure cooker. Add the mustard seeds, hing and curry leaves. When the mustard begins to splutter add the ground masala paste and fry for 2-3 minutes. Add the filled eggplants, salt and water enough to cover the eggplants. Close lid and place weight on the cooker. Let cook on medium high heat for 2 whistles. Turn off heat, stir, check for seasoning and serve with Akki Rottis.