In a large mixing bowl, combine rice flour, grated carrots, chopped cabbage, chopped capsicum, chopped onion, grated coconut, cumin seeds, green chillies, ginger, asafoetida, and salt.

Mix all ingredients thoroughly.

Gradually add warm water while kneading the dough until it becomes soft.

The dough should be soft and pliable, requiring about 1 cup of water.

Cover the dough and let it rest for 10-15 minutes.

After resting, grease your palm and divide the dough into large lemon-sized portions.

Preheat a non-stick tawa or roti pan over medium heat.

Wet a muslin cloth or grease a plantain leaf.

Grease your palm and place a portion of the dough in the center of the cloth.

Using your fingers, pat the dough into a circular disc of medium thickness.

Make three small holes in the roti to ensure even cooking.

Carefully invert the akki roti onto the preheated pan and peel off the cloth or leaf.

Cook the roti on medium heat for a few seconds until the bottom starts to brown.

Flip the roti and drizzle a teaspoon of oil around it.

Cook on both sides until brown spots appear.

Remove the Masala Akki Roti from the heat and serve warm.