Since the akki roti recipe in the Karnataka thread uses onions, for a variation, I am giving with coconut.
Processed rice flour - 1 cup
Freshly grated coconut - 1 cup (this tastes best – you can add a little less, if you prefer)
Green chillies - 3,4
Jeera - 1 tsp
Ghee - 2 tsp
Salt
Mince green chillies fine.
Mix salt & ghee first very well.
Then add rice flour, jeera & minced chillies.
Add enough water & knead to a soft dough.
Make big lemon size balls & keep ready.
Keep the tava ready on the stove.
Spread a wet thin cloth on the back of a plate, pat the ball into a roti, 4-5” in diameter.
Carefully transfer it to the hot tava, add a little oil around it.
When the bottom side is cooked, turn over & cook the other side.
It is better if the cloth is washed & wrung after patting every roti, to prevent the dough sticking to the cloth.
Besides spicy side dishes, this roti taste delicious with sugar or jaggery.
Variation:
Mochai or peas, boiled soft, can be added to the dough to give a very good taste.
The photo of akki roti follows.