A Colourful After School Snack (Now) With A Wholesome Twist!

This is a sponsored post for Quaker Oats and was first published on MyCity4Kids.com 

"Think global, eat local" is the modern-day mantra of healthy eating. It not only helps boost the economy of the place you live in; but also ensures the assimilation of nutrients in your body that are essential as per the weather of the place you live in.

Needless to say, this mantra rocks for a foodie like me! All the while I lived in Mumbai, I would happily munch on the staple Vada Pav, Dabeli, Misal Pav and Pav Bhaji – and when I moved to Bangalore, I fell in love with the local delicacies such as the Neer Dosa, the Ragi Roti and the Akki Rotti.

These are delicious breakfast items found across the eateries and homes of Karnataka, that also serve perfectly as ‘anytime’ nutritious and filling snacks. They are made from natural, locally available ingredients, they are healthy and yet, they are yummy too! However, the humble Akki Roti, is clearly the first among equals. It is the most colourful, flavourful and the most favourite, especially among kids. It also makes for an awesome after-school snack that can be enjoyed hot and crisp with a blob of butter! (Ah, the bliss!!)

What is Akki Roti?

Akki Roti (chawal ki roti), the traditional breakfast/snack item from the state of Karnataka, can be made in a jiffy, using readily available ingredients in the kitchen. It is a flat-bread made of rice flour, spices and mixed veggies; which is toasted on a tava till it turns crisp and golden brown.

Akki Roti is usually served with green chutney or tomato chutney or a pickle, but since it is loaded with veggies and spices, it can be enjoyed with plain butter too! 

Akki Roti with a twist!

Traditionally only rice flour is used in making the Akki Roti. However, as a mum on a mission to feed healthy food to my family I am always on the lookout for ways to make tasty snacks healthier and more nutritious.

During one such “research session,” I came across the most versatile foods of all – the humble Oats – the best energy boosters loaded with proteins and essential fibre! And I thought, why not team up the wholesome goodness of oats with the tasty nutrition of the traditional snack my family prefers? And I did just that!  

I came up with a version of the nutritious and colourful Akki Roti with an added wholesome twist of Oats!

Recipe:

So for all of you who are now ready to take notes, here goes –

Ingredients:

1 cup rice four

1 cup Quaker Oats (roasted and finely powdered)

1/2 cup shredded cabbage

1 shredded carrot

1 onion (finely chopped)

1 inch Ginger piece (finely chopped)

4-5 cloves of Garlic, minced (optional)

1 big green chilli, finely chopped (or more as per spice preference)

2 tsp cumin seeds (jeera)

A pinch of Hing (asafoetida)

10-12 curry leaves

1/2 cup finely chopped coriander leaves

Salt to taste

1/2 cup warm water (to make a soft dough)

Method:

Step 1: Dry roast one cup of Quaker Oats in a pan or in a microwave. Grind to a fine powder and keep aside.

Step 2: Take a 30cm X 30cm square aluminium foil. Grease it with oil and keep aside.

At this stage, also keep a tava on the gas stove on minimum heat so it can heat up while you mix the ingredients.

Step 3: In a mixing bowl, take the shredded veggies, green chilli, ginger, garlic, the finely chopped onion, cumin seeds and asafoetida and mix well.

Step 4: To this mixture, add one cup of rice flour and the roasted and finely powdered Quaker Oats. Mix everything to form a crumbly mixture that will be slightly moist as the vegetables start to leave water by now.

Step 5: Add half a cup of warm water to this mixture and make soft, easily malleable dough. (You can adjust water as required.)

Step 6: Take a lemon sized ball of dough on the greased aluminium foil and pat it with your fingers to make a thin, flat-bread. Make a few holes in this and your roti is ready to go on the tava.

Notes:

• Pat the rotis as thin as possible to make them crispier.

• If the dough sticks to your hand, you can dip your fingers in water and continue patting to ensure that the dough doesn't stick.

• Do not skip the holes, as they help the steam and oil to pass between the tava and the upper side of the roti.

Step 7: Drizzle a few drops of oil on the now-hot tava. Take the aluminium foil with the roti sticking to it and invert it on the tava. Leave the foil there, covering the tava, for a minute.

After a minute remove the foil and flip the roti. Cover with a lid and let it cook for 2 minutes till it turns golden brown and the edges begin to crisp. Then flip it again and let it cook on the other side too for 2 more minutes.

Note:

• Traditionally banana leaf is used to make this roti instead of the aluminium foil. The banana leaf lends a distinct flavour and nutritional value to the Akki Roti and if you can get it where you are, do definitely try patting the roti on a banana leaf.

• Alternatively, the roti can also be patted directly on the hot tava.

Step 8: Once the Akki Roti turns golden brown on both sides, take it onto a serving plate and serve it hot with any chutney of your choice.

You can serve it with tomato sauce too or even enjoy it with plain butter.

Do try this colourful snack and let me know how your family liked this humble offering from Karnataka, with a wholesome modern twist!