Akki Rotti means “Rice Bread” originally from the state of Karnataka. This breakfast is made out of rice flour that is flattened and slowly roasted on a griddle. In its classic form, the rice flour is mixed with finely chopped onions and coriander leaves. One can add any vegetables such as cabbage, grated carrots, spring onions, capsicum, dill leaves etc to enhance the flavours and nutritional value. iPaaka Akki Rotti/Rice Roti is best paired with iPaaka Chutney Powder or Coconut Chutney. iPaaka products come in reusable ziplock pouches in different weight based packaging to suit everyone's needs. Best Before 3 months from the date of manufacture. Storage Instructions: Use a clean and dry spoon. Refrigerating it extends its shelf life by another 3 6 months. Ingredients: Rice flour, Jeera, Salt, Onions, Ginger, Green Chillies, Curry leaves & Coriander leaves. Cooking Method: Take about 100g of iPaaka Rice Rotti and add 70ml warm water and mix it well. Keep it aside and let it rest for 10 mins. Now grease the griddle with oil or ghee, take a medium ball size of prepared dough and spread it on a non sticky surface, like a pre greased aluminum foil, baking or plastic sheet, to the thickness you prefer. Note: Thicker the dough that is spread, rotti cooks to be softer and thinner the spread, it cooks to be crispier. Transfer the rotti to the warm griddle. Close the griddle with a lid and let it cook for 2 3 mins, each side, on a medium flame. Serve hot with iPaaka Chutney Powder and butter or ghee on top. Serves 1. Tip: You know the rotti has been spread thin when you feel your fingers are almost touching the surface of the foil. For any additional veggies added to the dough, add salt as per your taste. Recommended: iPaaka Akki Rotti/Rice Rotti also tastes great with curd sprinkled with iPaaka Chutney Powder.