AKKI Roti

Here in Malaysia , I doubt you get fresh dill.
So we use coriander leaves and mint leaves.
This roti too, is very versatile.
You can add any grated vege that you like.
Some even add crushed peanuts.
Even soya granules. Thanks, Kugan98
I asked my aunt and she told me that the
keerai is dill.
It seems adding dill is the authentic way of preparing
the akki roti. And as you said it needs a acquired taste.

The funny thing is dil in tamil is sathakuppi
And in Hindi is called sowa.
The fusion recipe of akki roti they use coriander leaves, mint leaves, onion, green chillies, cumin, coconut and so on.

AKKI Roti

Ingredients:
2 cups rice flour
1 medium onion finely chopped
1 green chillie finely chopped
2 tbs grated coconut
1/2 tsp grated ginger
1 tsp cumin seeds crushed
Little coriander leaves finely chopped
little mint leaves finely chopped
Few curry leaves finely chopped
2 tbs oil
Salt to taste
2 cups of water ( according to required consistency)

Method:
In a basin mix all the ingredients except the water.
Boil the water in a pan. (Boiling water makes the roti soft )
When the water boils, add the boiling water little by little
Careful when you add water, add enough only to form a dough.
And mix well with a spoon, until the dough comes together.
Cover the dough for about 10 minutes.

When dough is cool, apply little oil to your hands and knead well.
Dough should be of medium softness.

Take a plastic sheet , put a little oil and smear on it.
Take a handful of dough, make a ball and pat evenly.
Now transfer on to a hot dosa kal.
If you like you can add little oil around the roti.
Cook on both sides until well cooked.
Very tasty with hot tomato chutney

Note: 
I normally use steamed rice flour.
Then when making the roti also,
I add boiling water to make the dough.
Your roti will be soft then.

Soak raw rice in cold water.
After about one hour, drain all the water.

Spread it on newspaper and let it dry.
It should be only about 3/4 dried.
Grind it in a dry grinder, sieve the flour.
Then steam the flour at once in a puttu paanai,
or a steamer.

You can use the flour to make roti, puttu, iddiappam.
They all will come out soft.
If you intend to keep the flour for many days,
then you will have to sun dry the flour.
Sieve and keep in an airtight tin.
It will keep for months.