In a large mixing bowl, combine all the dry ingredients: rice flour, semolina, finely chopped onion, carrot, green chilies, cumin, chopped dill, and salt. Mix them well. Next, add ghee to the mixture. Gradually add water in small amounts and continue mixing until a soft dough forms. Be careful not to make the dough too tight, as this could affect the softness of the akki rottis. Add one teaspoon of melted ghee or oil, coat the dough evenly, and let it rest for 15 minutes.
First, cut a piece of parchment paper to a size of 20 cm by 20 cm. For better results, consider cutting it into a round shape to match the size of the tawa and the rotti you plan to make. Next, add 1/4 teaspoon of oil to the parchment paper and spread it evenly to coat the surface well. Heat a tawa or griddle over medium heat and grease it with oil or ghee.
Take a small golf ball-sized dough, flatten it, and use your fingers to shape it into a round rotti of your preferred thickness. (To spread the dough more easily, lightly oil your fingers and palm.)Lift the parchment paper and carefully flip it onto the hot tawa or griddle. Gently peel off the paper, being careful not to disturb the rotti. Toast the rotti until it is well-cooked and begins to brown, which typically takes about 2 minutes on medium-low heat. Apply ghee to the top side, then flip the rotti and toast the other side until it is also cooked.Repeat this step for the remaining dough. Serve hot masala akki rotti with peanut chutney or coconut chutney. Enjoy!
