Bell Pepper Wheat Rotti

Akki rotti(rotti here doesn’t mean roti,its more like a mix between Dosa and roti) is a very popular Mangalorean dish, mostly eaten along with chai (tea) for snacks. This is generally made with rice flour, and is applied on a non-stick casserole and toasted till brown and chewy. It is then eaten with either a pickle or coconut chutney.
This recipe is a slight variation of the Akki Rotti mentioned above, and incorporates the healthier aspects of my Mom and cousin’s Ragi(rye) rotti. Loads of vegetables, clarified butter for the good fat and wheat and rye flour for the fibre content, and voila, you have a very healthy snack!
Ingredients:
Whole Wheat flour - 1 cup
Rye flour - 1/2 cup (optional)
Desiccated coconut powder - 1/2 cup
Salt - a pinch
Indian yogurt - Mixed into a pouring consistency, just enough to mix the ingredients into a batter - approximately 1 cup
Green chillies, finely chopped - 2
Onion, medium, finely chopped - 1
Green bell pepper, finely chopped - 1
Cilantro, finely chopped - a handful

Method:
1. Mix all the ingredients into a batter, preferably pancake batter consistency
2. Heat the non-stick pan and slightly apply the butter/ghee on it
3. Pour one ladle-ful of batter on the pan, and spread using a butter knife or spoon. Please note that you will not be able to make it very thin or with a ladle. This will be slightly thick
4. Cover the non-stick pan with a lid, and let it simmer for 5 mins
5. Check if the side on the pan is browned, and reverse it, so that the other side is slightly toasted too
6. Cut into pieces and serve with coconut chutney
Notes:
1. You can increase the quantity of rye flour to increase the fibre content of this recipe
2. Mix and match yellow and red bell peppers too into this
3. You can also have this rotti with hummus, more protein that way
4. Instead of the coconut + yogurt mixture, you can also use coconut milk. Gives the flavour and still keeps the rotti soft.