Karnataka-Style Vegetable Rice Flour Roti (Akki Roti) with Spicy Tomato Chutney

Steps

1. 1
   In a large bowl, combine rice flour with chopped carrot, cucumber, onion, dill, coriander, ginger, green chili, and curry leaves for extra nutrition and flavor.
2. 2
   Add cumin seeds and salt, mix well, gently squeezing the vegetables to release their natural moisture.
3. 3
   Gradually add warm water to form a dough that's neither too dry nor too wet — perfect for shaping without cracking or sticking.
4. 4
   Grease parchment paper (or a banana leaf) with oil, take a ball of dough, and flatten it into a thin roti using oiled hands.
5. 5
   Carefully place the flattened roti (with paper) onto a hot pan, press lightly, then peel off the paper after a few seconds so the roti sticks to the pan.
6. 6
   Loosen the edges with a spatula, drizzle a little oil, and cook both sides until golden and crispy outside while staying soft inside.
7. 7
   For the chutney: heat oil in a pan and roast peanuts, chana dal, and urad dal on low flame until crunchy, stirring continuously to avoid burning and bitterness.
8. 8
   Add garlic, onion, tomato, dried chili, and tamarind paste, sauté briefly (use less tamarind if tomatoes are sour), cook until tomatoes soften, then let cool completely.
9. 9
   Transfer the cooled mixture to a blender, add salt and a little water, and blend into a smooth chutney.
10. 10
    Finish with a tempering (tadka) and serve the chutney alongside the hot akki roti.