Recipe for Akki Rotti – Karnataka style flat bread made with rice flour and vegetables. Perfect for breakfast. Recipe with step by step pictures.
My maid makes amazing Karnataka style akki rottis and I learnt this recipe from her. Akki Rotti is a staple in all Kannadiga homes. It makes for a heavy breakfast and its also healthy with all the vegetable fixings. Sometimes it also becomes a vehicle to use up the leftover cooked rice. The recipe is easy to make and very tasty. Here is how to do Akki Rotti.
Take a bowl and add in the rice flour, fresh shredded coconut, chopped onions, chopped ginger, curry leaves and green chillies. Make sure to finely chop all the ingredients. If you want a spicy rotti, add in more chopped green chillies according to your taste.
Add in the veggies. I have added finely shredded carrots, radish and cabbage today. Add in the chopped coriander leaves and dill leaves. Dill leaves impart a great flavour to the akki rotti and is called as sabbasige soppu in Kannada. If you do not like the flavour of dill leaves, you may choose to omit it.
Add in the cumin seeds and salt. Mix well. Once the mixture is well combined, start adding hot water. Really hot boiling water is key for making soft rottis.
Note: If you want really soft rottis, you may grind half a cup of cooked rice with little water and add it to the dough. This is optional. I have not added cooked rice today.
Slowly add the hot water and mix with a wooden spatula.
The batter should not be too thick. Let the batter resemble that of vada batter. It should be soft to the touch. The dough should be loose. If its tight, spreading the dough on the skillet will be tough. Try making tennis ball size balls and we will be using these balls to make the rotti.
Heat a skillet on medium flame. When the pan is hot, place the ball in the center of the skillet. Start to spread the ball using your fingers. Be quick to do it.
Sprinkle little water on the dough and spread the rotti on the pan. The water will help in easily spreading the rotti. Make sure that the rotti is evenly spread. Dip your hands in water often.
Make the rotti as thin as possible. Around 1/8th of an inch. Some people also make 2-3 small holes on the rotti. Its optional.
Sprinkle little oil on the rotti now. Cover the skillet with a lid and let it cook on a medium flame for one minute.
Note: I did not add oil to the empty pan. Adding oil in the beginning will hinder while spreading the rotti as the rotti wont stick to the pan and it will keep slipping from the pan.
Remove the cover and flip the rotti.
Cook for a minute more.
Akki rotti is ready.
Serve Akki Rotti with coconut chutney.
- 1 cup rice flour
- 2 tablespoon fresh shredded coconut
- 1/4 cup finely chopped onions
- 1 teaspoon finely chopped ginger
- 1 teaspoon finely chopped curry leaves
- 1 teaspoon finely chopped green chillies.
- 2 tablespoon shredded carrots
- 2 tablespoon shredded radish
- 2 tablespoon shredded cabbage
- 2 tablespoon finely chopped coriander leaves
- 2 tablespoon finely chopped dill leaves
- 1/4 teaspoon cumin seeds
- 1 teaspoon salt
- Hot Water (Approx – around 2 Cups – Add water carefully)
- Peanut Oil / Vegetable Oil for making Akki Rotti
- Take a bowl and add in all the ingredients except water and oil. Mix well.
- Add in the boiling hot water little by little and mix with a wooden spatula. Let the batter resemble that of vada batter.
- Heat a skillet on medium flame. When the pan is hot, place the ball on the center of the skillet. Start to spread the ball using your fingers. Be quick to do it. Sprinkle little water on the dough and spread the rotti on the pan.
- Sprinkle little oil on the rotti now. Cover the skillet with a lid and let it cook on a medium flame for one minute.
- Remove the cover and flip the rotti. Cook for a minute more.
- Akki rotti is ready. Serve with coconut chutney.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: Karnataka