This is a very good option for b'fast.
1-2 cups rice flour
1 onion, finely chopped
½ Chow Chow (Bangalore Brinjal) gratted it is optional
1 - 2 finely chopped green chilli,
Fistful finely chopped coriander leaves,
1 tsp cumin seeds / jeera
salt to taste
oil for roasting & little for kneading
water as required
In a large mixing bowl, combine rice flour, Chow Chow (Bangalore Brinjal), onion, coriander leaves, chilli, salt and cumin seeds, crumble the above mixture well. add in required water to make a soft dough, add more water if required. chapati dough consistency is best and add 1-2 tsp oil and kneed well. now take a small ball of dough and start patting over oiled aluminum foil or banana leaf.pat as thinly as possible. dip your hand in water so that you can spread easily and avoid from having cracks.make some holes between so that your rotti can absorb oil and cook fast.
Grease the tava with oil and gently drop the sheet upside down over the hot griddle.after a minute, peal off the aluminium sheet slowly without breaking your akki rotti. smear some oil over the rotti and cook on medium flame. flip over and cook both sides.finally, serve the roti hot with chutney of your choice. I mostly server it with the cilantro chutney pickle I make ( uploaded it's recipe too earlier).