akki roti recipe with step by step pics – akki rotti is one of the staple breakfast in karnataka. akki means rice and roti means flat bread. so basically these are flat breads 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 akki roti, 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 what you find easy. some more healthy flat breads which i have already shared are:
akki rotti makes for a good healthy breakfast. you can add veggies of your choice in the dough. the recipe can also be halved. this karnataka akki rotti can be served with coconut chutney.
akki roti
INGREDIENTS FOR akki roti
- 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 â…“ cup chopped coriander 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
- â…“ cup grated fresh coconut
- â…” 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
HOW TO MAKE akki roti
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 â…“ 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 â…” 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 akki roti 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 akki 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 akki roti.
- cook this side also till golden and crisp. remove and serve akki roti hot with coconut chutney.
making akki roti - second method
- keep a tawa on the stove top. 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 akki roti.
- proceed as mentioned in the above steps. prepare akki roti using the method which suits you.
- serve akki roti hot with coconut chutney.
RECIPE TIPS
- recipe can be halved
- add water as required. the dough should be soft.Â
- you can add veggies of your choice.
- without veggies, also you can make akki rotti.Â
how to make akki roti or akki rotti
a) making akki roti 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 which can easily stay on a tawa. wipe dry the leaf and then spread a bit of oil on it.
2. take a portion of the akki roti 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. when the tawa gets hot, spread some oil on it. 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 akki roti.
10. drizzle some oil from top.
11. when the base gets golden and crisp, 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.
Can you please tell me the name of the chutney you have used in accompanying the dish.
it is capsicum chutney. link is here – https://www.vegrecipesofindia.com/capsicum-chutney-recipe/
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
Really love your website, I tried so many things from your website and they all came out super good, and I was able to veganize most of those. I don’t refer to any other website for Indian recipes any more. One request, can you please post dal-baati recipe, if possible baked version.
Thanks!
Welcome Sonal. Thanks a lot for this positive feedback. Glad to know that you like the site. I have got many request for dal baati recipe. Its in my mind. Will try to post soon.
I will send a pic of it whenever my mom makes it next. I am in postpartum; so might not happen soon. Also, she adds a little bit of jaggery to the mix. Adds good taste.
no problem maneesha. you take care of yourself and the baby. thats important. if you do not send its fine. i have some relatives from karnataka and i can ask them 🙂
Seems easy , tasty and interesting. Will definately try.
Thanks Trupti
this is exactly how my mom makes rotti. We used to make on plantain leaf, but when not available, Amma makes it on the back of a vessel we use in cooker and bake it.
One request: can you post the authentic maddur vada recipe?
thanks maneesha for sharing the method of your mom. i wonder how you bake it using the back of the cooker vessel. i do plan to add maddur vada recipe. some recipe gems from karnataka cuisine are not yet posted on the website. so i will try to add them.
My comment is not about this specific recipe, but I have been following and making use of this fantastic website for years now, and I wanted to express my gratitude and appreciation. I have learned so much and I have had great successes with your recipes. Thank you for providing such a valuable resource with such skill and care. 🙂
Welcome Tania L. Glad to read your positive feedback. Its a great feeling to know that blog has helped you in learning veg recipes. Thanks for your kind words.