Nestled in the Western Ghats, Coorg is one of the most beautiful places in South India and a traveler’s must see destination. The Kodavas are born foodies, warm and hospitable people. During my boarding school days, I was fortunate to have good friends who belonged to Coorg. I learnt a lot about their culture, traditional attire, age old customs that are followed to date, rich cuisine, the tea and coffee estates including spice plantations. Last summer we had a memorable trip to Coorg. It was absolutely rejuvenating and we were treated to some scrumptious traditional Kodava cuisine.
I tried to replicate a popular breakfast fare that we relished during our stay in Coorg ~ Akki Otti (aka roti) served with Ellu Pajji (sesame seeds chutney) and drizzled with honey. Akki Roti is basically a flat bread prepared with cooked rice and rice flour and Ellu Pajji is a nutty flavored roasted sesame seeds chutney.
Akki Roti – Ellu Pajji ~ Rice Roti with Sesame seeds Chutney
For Akki Otti/Roti:
Cooked rice - 3 cups (fresh cooked rice is best)
Rice flour - 1 cup
Salt to taste
Rice flour for dusting while rolling ooti/roti
For Ellu Pajji:
Sesame seeds - 1/3 cup (ellu/til/nuvvulu)
Grated coconut - 1/3 cup
Shallots - 2, roast over fire till skin darkens (sambar onions) remove the skin (optional)
Green chilies - 3 or 4
Tamarind paste - 3/4 tbsp
Jaggery - 1 tbsp
Salt to taste
Method for making Akki Roti – Ellu Pajji ~ Rice Roti with Sesame seeds Chutney
1: To prepare Akki Roti: In a wide plate, knead the cooked rice with salt till smooth and soft. Add rice flour, a little at a time and continue kneading until the dough is like roti dough consistency. There is no need to add water.
2: Make lemon sized balls and keep aside covered. Roll out rotis dusting with rice flour. Heat a cast iron tawa, plae rice roti and roast on medium high flame for a mt on one side. Flip over to the other side and cook for a mt or so. Use a clean cloth to press the roti gently along the edges so that it puffs. Remove from the tawa and place over direct flame for a few seconds so that it puffs fully.
3: Place the rotis in a bowl that has been lined with a cotton cloth. The rotis taste best when eaten hot off the pan.
4: To prepare Ellu Pajji Grind all the ingredients called for to make Ellu Pajji to make a slightly coarse paste. It need not be very smooth paste. Its best to use a grinding stone to make the chutney but you can use your mixer grinder to make the chutney.
It is best to use freshly cooked rice. Alternately, you can use left over rice as well.
Shallots are optional for sesame seeds chutney
By Sailu Published:
Akki roti with Ellu pajji is a classic breakfast dish among Kodava food recipes. Rice roti is served with roasted sesame seeds chutney and a dash of honey.