## Masala Akki Roti With Spinach Recipe – sarvapindi (Andhra Style)

Discover how to make a delicious and authentic **Masala Akki Roti With Spinach Recipe – sarvapindi** with this easy-to-follow recipe. A traditional **Andhra South Indian Breakfast**, this dish is **Gluten Free** and perfect for any occasion.

**Yields:** 4 servings
**Prep time:** 30 minutes
**Cook time:** 70 minutes
**Total time:** 100 minutes

**Cuisine:** Andhra
**Course:** South Indian Breakfast
**Diet:** Gluten Free

### Ingredients for Masala Akki Roti With Spinach Recipe – sarvapindi:

* 3 cups Rice flour
* 2 cups Water
* 1 cup Spring Onion Greens – finely chopped (optional)
* 1 cup Spinach Leaves (Palak) – chopped
* 1/2 cup Coriander (Dhania) Leaves – chopped
* Curry leaves – few
* 10 Green Chillies – minced
* 2 tablespoon Sesame seeds (Til seeds)
* Salt – to taste
* Sunflower Oil – for pan frying

### Step-by-Step Instructions to Make Masala Akki Roti With Spinach Recipe – sarvapindi:

1. To begin preparing the Masala Akki Roti with Spinach, in a deep pot add 2 cups of water and bring this to a soft boil and stir in the rice flour and mix well.
2. Turn off the heat and transfer the batter into a mixing bowl.
3. Cool this for few minutes at room temperature.
4. Next add the chopped spinach, scallions, coriander, curry leaves, green chillies, salt, sesame seeds and little water if required, knead this into a soft dough.
5. Cover and rest the dough for 10 minutes.
6. Later, divide the dough into 12 equal portions.
7. Now press the dough ball onto a greased pan with the thickness of a roti and drizzle few drops of oil around the corners.
8. Fry this on medium heat on both the sides until cooked and golden brown spots appear.
9. The Masala Akki Roti with Spinach are filling and healthy, and can be served with chutney or yogurt.

### Tips for the Best Masala Akki Roti With Spinach Recipe – sarvapindi:

* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.

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