Zucchini akki roti

Over the past couple of years, zucchini has suddenly been the 'in thing' at my home. We enjoy including this unabashed summer squash in almost everything. Zucchini Akki Roti definitely deserves an applaud at the breakfast table. For zucchini lovers, this is a must try 👩‍🍳 

Ingredients:

1 cup rice flour
1 cup zucchini (grated)
1 onion (finely chopped)
2 tbsp coriander (finely chopped)
2 tbsp (curry leaves, finely chopped)
1 inch ginger (grated)
2 green 🌶(finely chopped)
1 tsp cumin
1 tsp salt
water (as required)
oil

Method:

1. Add 1 cup rice flour to a large bowl.
2. Add finely chopped onion, grated zucchini, finely chopped green chili, cumin seeds, finely chopped cilantro, curry leaves, salt, and mix well.
3. Add warm water little by little in the mixture as needed and knead soft dough. It should be softer than chapati dough.
4. Divide dough into equal portions.
5. Place parchment paper on a flat surface and grease it with a few drops of oil. Take one dough ball and place it over the parchment paper.
6. Wet your hand and pat it evenly into thin round circle (thickness should be slightly less than 1/4-inch).
7. Make a hole in the center. This allows steam to escape easily and helps make it crispy.
8. Heat griddle or a non-stick tava/pan over medium flame. When it is medium hot, take the parchment paper with flattened raw akki roti in your hand; flip and gently place flattened disc over tava keeping paper on top side.
9. Slowly peel/separate the parchment paper from the flattened roti.
10. Drizzle 1-teaspoon oil around the edges.
11. Cover with a lid and cook until bottom surface turns light golden brown and crisp or for around 2-3 minutes.
12. Remove the lid. Flip it over another side and cook for 2-minutes.
13. Transfer it to a plate. Repeat steps for remaining dough balls. 
14. Serve hot akki roti with your favorite chutney or a dollop of ghee or butter with a side of hot cuppa chai or coffee.