Sieve the rice flour in to a wide bowl and bring 1/4 cup water to rolling boil.

Combine salt with rice flour so that it is evenly mixed with flour. Now adding hot water little by little gather the rice flour together and form soft dough. Ensure the dough doesn't crack (too dry) or too thin.

Now divide this dough in to 3 equal portions. Take each portion and roll between your palms to form smooth balls.

Take each ball, dust with enough rice flour and using rolling pin roll in to medium thin rotis or pancakes. You need to roll evenly applying mild pressure. Unlike chapati, akki rotti dough is soft and it can break easily.

Now heat a skillet/tawa, carefully transfer the rolled akki roti on to skillet. In a medium flame let it cook. When the bubbles form on top of rotti, turn it to cook other side. Once both sides are cooked and few brown spots appear it's time to remove the roti from skillet.

Repeat the process with rest of the dough. Serve this akki rotti with coconut chutney and green gram stir fry. Heavenly tasting...

The dough consistency is very important. If it becomes too dry, the rotti turns very hard.

If the dough becomes too soft, then it will be difficult to roll as it breaks.

Akki rotti tastes heavenly with spicy coconut chutney or any stir fry.