'Akki Rotti'- A south Indian flat bread associated with childhood memories
Curating walks for +Bengaluru Byfoot has given me an opportunity not only to travel to the various lesser known destinations in the region of the erstwhile Mysore province, but also to taste its various cuisines. And many of these food dishes bring back pleasant childhood memories. One such food is the 'Akki roti' or 'Chawal ki roti' as it is known in Dakkani dialect.
There are many types of 'rotis' or Indian flat bread that are prepared in India depending on the grains used to grind the flour. In the Old Mysore region, apart from the popular wheat roti made from wheat atta (flour) there are also the 'ragi' or finger millet (Eleusine coracana) roti, 'jowar' or sorghum or white millet roti and the 'akki' or rice roti. Jowar roti in Kannada language is known as 'Jwalada Rotti' and is more popular in northern parts of Karnataka state.
During my childhood as well as teenage days (1980s to mid-90s) I remember my dadi ma (paternal grand mother) preparing many different dishes as well as desserts. Among them was the Akki Rotti (Chawal ki Roti) or Rice Roti. During a recent drive to the former Moghul stronghold of Sira, a small town 50 km north of Tumakuru City, we stopped by the Kamath Upachar restaurant near the town located on the service road towards Tumakuru along the National Highway no: 4. I chanced upon this roti again. And the moment I tasted it, pleasant memories from the years gone by were brought alive. I had an American-French guest with me and he enjoyed the roti as much as I did.
Here's the link to the Kamath Upachar outlet where you can eat this roti:
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