Akki rotti is one of the staple breakfast in Karnataka. Akki means rice and Roti means flatbread. So basically these are flatbreads made with rice flour and mix veggies. They can be also called as rice flour roti.
Making akki roti does require some practice. The proportion of water to the flour should be correct. Less water and the roti becomes dense. More water and the dough becomes thick batter like. So a fine balance is needed.
Also these akki rotis are not rolled, but the dough is patted with hands. A plantain leaf makes this job pretty easy, but even a zip lock bag or moist cotton napkin or butter paper or parchment paper can be used.
For making akki roti, I personally prefer plantain leaves. So when I plan to make them, I get a few plantain leaves from the market.
In the step by step post, I have shown two methods of patting the dough. You can choose the method that you find easy.
Akki rotti makes for a good healthy breakfast or lunch. You can add veggies of your choice to the dough. In this recipe, I have added dill leaves, carrots and coriander leaves.
Other veggies you can add are cabbage, drumstick leaves, bottle gourd, spinach, fenugreek leaves, cucumber and amaranth. You can make them without the veggies also.
The recipe can also be halved or doubled. This Karnataka akki rotti can be served with coconut chutney or any other chutney variety of your preference. You can also serve it with a side of ghee (clarified butter) or butter.
How to make akki roti
A) making dough
1. Take ½ cup chopped dill leaves, ½ cup grated carrot, ½ cup finely chopped onions and ⅓ cup chopped coriander leaves in a mixing bowl or a pan. Dill leaves can be skipped.
2. Add 1.5 teaspoons finely chopped ginger and 2 to 3 green chilies, finely chopped.
3. Next add ⅓ cup grated fresh coconut and 1 teaspoon cumin seeds.
4. Add 1.5 cups rice flour and salt as per taste.
5. Mix everything very well. Cover and keep aside for 20 to 30 minutes. By this time the onions and dill leaves will release water in the mixture and so you can add water accordingly.
6. Later add water in parts and begin to mix and knead into a dough. I have used ⅔ cup water. Do add water as required depending on the quality of rice flour.
7. Knead to a soft dough.
Making akki roti – first method
1. Rinse a plantain leaf very well. Take a small portion that can easily stay on a tawa or skillet. Wipe dry the leaf and then spread a bit of oil on it.
2. Take a portion of the dough and place it on the leaf.
3. With your palms, gently pat and flatten the dough to get an even sized roti. Do not make the akki roti too thick or too thin.
4. Just press some holes in the dough. This is an optional step.
5. Meanwhile, also heat a tawa or skillet. When the tawa gets hot, spread some oil on it with a spoon. Use a well seasoned tawa.
6. Lift the plantain leaf gently and bring it near the tawa.
Cooking akki roti
7. Now gently place the side with the roti on it facing the tawa.
8. Wait for a few seconds and then gently lift the leaf.
9. On a medium flame cook the roti.
10. Drizzle some oil from the top.
11. When the base gets golden and crisp, then flip akki roti.
12. Cook this side also till golden and crisp. Remove and serve akki roti hot with coconut chutney.
Making akki roti – second method
1. Keep a tawa on the stove top. Do not heat the tawa. Grease some oil on the tawa.
2. Take a portion of the dough and flatten it on the tawa.
3. Then heat the tawa on medium flame and begin to cook the akki rotti. Proceed as mentioned in the above steps.
Prepare akki roti using the method which suits you. This second method takes longer as you have to wait for the tawa to cool down.
So you can keep two tawas side by side and prepare akki roti. When cooking on one tawa is done, switch it off and then use the second tawa. This way alternate between the two tawas while making akki roti.
4. Serve akki roti hot with coconut chutney or any chutney variety of your choice or with a side of ghee or butter. Do remember to have them hot for the best taste.
In this below photo I have served them with capsicum chutney and the combo tasted damn good.
More flat breads recipes
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Akki Roti
By Dassana Amit
Ingredients
- 20 grams dill leaves or ½ cup chopped dill leaves, optional
- 80 grams onion or ½ cup finely chopped onions
- 120 grams carrot or ½ cup grated carrot
- 10 grams coriander leaves or ⅓ cup chopped (cilantro leaves)
- 225 grams rice flour or 1.5 cups rice flour
- 1.5 teaspoons finely chopped ginger
- 2 to 3 green chilies, finely chopped
- 1 teaspoon cumin seeds
- ⅓ cup grated fresh coconut
- ⅔ cup water or add as required
- salt as required
- oil as required for roasting
- 1 small to medium piece of banana leaf or butter paper or parchment paper or ziplock bag or a moist cotton napkin
Instructions
preparing akki roti dough
- Take ½ cup chopped dill leaves, ½ cup grated carrot, ½ cup finely chopped onions and ⅓ cup chopped coriander leaves in a mixing bowl or a pan. Dill leaves can be skipped.
- Add 1.5 teaspoons finely chopped ginger and 2 to 3 green chilies, finely chopped.
- Next add ⅓ cup grated fresh coconut and 1 teaspoon cumin seeds .
- Add 1.5 cups rice flour and salt as per taste.
- Mix everything very well. cover and keep aside for 20 to 30 minutes.
- Now add water in parts. I have used ⅔ cup water. Do add water as required depending on the quality of rice flour.
- Mix and knead to a soft dough.
making akki roti - first method
- Rinse a plantain leaf very well. Take a small portion which can easily stay on a tawa. Wipe dry the leaf and then spread a bit of oil on it.
- Take a portion of the dough and place it on the leaf.
- With your palms, gently pat and flatten the dough to get an even sized roti.
- Do not make the roti too thick or too thin.
- Just press some holes in the dough. This is an optional step.
- Meanwhile, also heat a tawa. When the tawa gets hot, spread some oil on it. Use a well seasoned tawa.
- Lift the plantain leaf gently and bring it near the tawa.
cooking akki roti
- Now gently place the side with the roti on it facing the tawa.
- Wait for a few seconds and then gently lift the leaf.
- On a medium flame cook akki rotti. drizzle some oil from top.
- When the base gets golden and crisp, flip the roti.
- Cook this side also till golden and crisp. Remove and serve hot with coconut chutney or with a side of ghee or butter.
making akki roti - second method
- Keep a tawa or griddle on the stovetop. Do not heat the tawa.
- Grease some oil on the tawa. Take a portion of the dough and flatten it on the tawa.
- Then heat the tawa on medium flame and begin to cook the roti.
- Proceed as mentioned in the above steps. Prepare akki roti using the method which suits you.
- Serve them hot with coconut chutney or any chutney variety of your choice. Do remember to have them hot for best taste. They also taste good with a side of ghee or butter.
Notes
- The recipe can be halved or doubled.
- Add water as required. The dough should be soft.
- You can add veggies of your choice. The veggies that can be added are cabbage, carrots, drumstick leaves, dill leaves, bottle gourd, fenugreek leaves, cucumber, spinach and amaranth.
- Without veggies, also you can make them.
- Have them hot with your favorite chutney and with a side of butter and ghee.
Nutrition Info Approximate values
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Mrs Amit i whole heartedly thank u for producing us such a fantastic app here with varieties of dishes and ideas..Thanks a lot and i just want to know whether there would be any differences in taste if the rotti isn’t kept in Banana leaf and should v use separate banana lead for each rotti?
thanks amna. there is not any difference in taste as the roti is not cooked in the banana leaf. a mild banana flavor will be there but it not noticeable. i have used the same banana leaf for making the rotis. you can even use around 2 banana leaves.
another great recipe AND listing the ingredients in grams…….well done
thanks iain