In a bowl add the rice flour, spring onion, green chillies, coconut, coriander and salt.Mix well.
Pile the mixture in the middle and make a well in the centre.
Pour boiling water about ¼ cup in the well.
Using a spoon mix the flour or atta, in the well. Set aside until the mixture cools down and is warm to handle.
Gradually add more water and mix to Add get a soft dough that is not sticky.
Make smaller balls of the dough about the size of a tennis ball.
Heat the non- stick tava/skillet.
Grease the foil and place one ball on the smeared portion. Flatten the ball on the oil gently turn it over.
Use your fingers and gently flatten the dough to make a thin circle about ⅛ inch in thickness.
Pick up the foil support the rotti and quickly invert the kaki rotti on the tava.
After about 3 minutes you will be able to peel the foil off the Rotti. Drizzle a teaspoon of oil (if the pan appears dry)and cook covered.
Grease the foil and follow the same steps and make the next rotti. By the time you have patted the rotti, your tava will need attention.
Flip it over with a spatula admire the brown specks on the rotti and cook on the other side. The rotti is done when it gets slight brown flecks and changes colour.
Serve hot with homemade butter, chutney or like me with raita.
Notes
In case you do not see the brown specks when you turn over the Akki Rotti let it cook on the side on the skillet. Turn over and cook on the other side.
Basically you will find it difficult to flip the rotti if it is not cooked so in case you cannot flip it best wait for a few minutes then flip.