Akki rotti

Step 1: In a large bowl, mix 9 oz fine rice flour, 1 onion, 1 carrot, ⅔ oz fresh dill, ½ oz fresh coriander, 1 ⅜ oz fresh grated coconut, 2 green chillies, 1 tsp cumin seeds and 1 tsp salt, rubbing them together so the vegetables release some of their juice.

Step 2: Add the ¾ cup warm water a little at a time and knead to a soft, slightly sticky dough that holds together when pressed, like play dough. Rice flour drinks water as it rests, so add a splash more if it cracks. Divide into 8 balls.

Step 3: Grease a cold heavy pan or tava with 1 tsp 1 ¼ tbsp sunflower or groundnut oil. Place a ball in the middle and, with wet fingers, pat it outwards into a thin round about 3 mm thick and 18 cm across. Poke 4 or 5 holes in it with your finger.

Step 4: Common mistake: patting the dough too thick at the centre, which stays doughy. Keep it even, with the edges as thin as the middle.

Step 5: Put the pan over a medium heat and drizzle a little 1 ⅝ tbsp sunflower or groundnut oil into the holes and around the edge. Cover and cook for 3–4 minutes, until the edges lift and turn crisp and golden and the top looks dry and set.

Step 6: Flip with a spatula and cook the other side uncovered for 1–2 minutes, until golden spots appear. Take the pan off the heat, cool it under the tap or swap to the second pan before patting the next one, greasing with the rest of the 1 ¼ tbsp sunflower or groundnut oil as you go.

Step 7: Serve the rottis hot with 1 cup coconut chutney; they soften as they sit.