Akki Rotti

1/2 C. Green Mung Beans (Green Gram)
1 C. Water
2 C. Brown Rice Flour
1 tsp. Cumin Seeds
2 1/2 tsp. Finely Chopped Green Chile Peppers
1/4 tsp. Asafoetida Powder
2 Tbsp. Finely Chopped Fresh Cilantro
1/2 C. Unsweetened Shredded Coconut
1/4 C. Shredded Carrot
Salt to Taste
2 Tbsp. Flax Seed Meal
2 Tbsp. Wheat Germ
Non-Stick Canola Oil Spray

This savory flatbread can be enjoyed for breakfast, as a snack, or for lunch.
When cooking the rotti, allow the griddle to cool down slightly before cooking the next one. You can also use two skillets, alternating between the two.

1. Cover the mung beans with the water & refrigerate overnight. The next day, drain the beans & reserve the soaking water.
2. In a mixing bowl, combine the mung beans, rice flour, cumin seeds, green chile, asafoetida, cilantro, coconut, shredded carrot, salt, flax seed meal, & wheat germ. Gradually add the water, mixing well with your hands to form a workable dough. Use only as much water as needed (about 1/2 cup).
3. Shape the dough into balls about the size of a tennis ball. Set aside. Flatten one portion of dough into a thin round.
4. Heat non-stick spray in a griddle or skillet over medium heat. Place the rotti in the spray, & fry until golden brown, about 30-40 seconds. Flip the rotti over & fry until golden. Repeat with the remaining dough, adding non-stick spray to the griddle for each rotti. Serve hot.

Serving Size: 4 Flatbreads

Number of Servings: 4

Recipe submitted by SparkPeople user LFERGUSON0.