Crispy Akki Roti with Fresh Vegetables

1.In a large mixing bowl, combine the rice flour, salt, cumin seeds, turmeric powder, and water. Mix well until you form a smooth, thick batter. If the batter is too thick, add a little more water to achieve a spreadable consistency.

2.Add the finely chopped onions, grated carrots, chopped bell peppers, chopped coriander leaves, and green chilies (if using) to the batter. Mix until all the vegetables are evenly distributed throughout the batter.

3.Heat a non-stick skillet or tawa over medium heat and add a little oil to coat the surface.

4.Once the skillet is hot, pour a ladleful of the batter onto the skillet and spread it out gently into a round shape, about 1/4 inch thick. Drizzle a little oil around the edges of the roti.

5.Cook the roti for about 3-4 minutes on one side until it turns golden brown and crispy. Flip it over and cook for another 2-3 minutes on the other side until it is cooked through and crispy.

6.Repeat the process with the remaining batter, adding more oil to the skillet as needed for each roti.

7.Serve the crispy akki roti hot with coconut chutney or yogurt on the side.