Akki Rotti

1. 1

   Cover the mung beans with the water and refrigerate overnight. The next day, drain the beans and save the soaking water.

2. 2

   In a mixing bowl, combine the mung beans, rice flour, cumin seeds, green chile, asafoetida, cilantro, coconut, shredded carrot, and salt. Gradually add the water, mixing thoroughly with your hands to make a workable dough, using only as much water as needed (about 1/2 cup).

3. 3

   Shape the dough into tennis ball–sized balls and set aside. Flatten one portion of dough into a thin round.

4. 4

   Heat 2 tablespoons of vegetable oil in a griddle or skillet over medium heat. Place the rotti in the oil and fry until golden brown, about 30 to 40 seconds.

5. 5

   Flip the rotti and fry until golden. Repeat with the remaining dough, adding 2 tablespoons of oil to the griddle for each rotti. Serve hot.

• Calories 596.43 kcal High
• Protein 6.68 g Moderate
• Carbs 67.98 g Moderate
• Total Fat 35.36 g High
• Saturated Fat 10.11 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 83.24 mg Low Source
• Fiber 2.36 g Low Source
• Sugar 4.41 g Moderate
• Added Sugar 2.49 g Low Source
• Calcium 17.1 mg Low Source
• Iron 1.07 mg Low Source
• Potassium 102.1 mg Low Source
• Vitamin A 195.62 mcg_rae Good Source
• Vitamin C 4.07 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

No known allergens listed for this recipe. Always double-check ingredients for your needs.