What can i say about todays classic signature dish of Karnataka ? “Akki Rotti ” actually needs no intro to any kannadiga.For people who are wondering what this Akki rotti(stress on “tt” ) is , let me translate it as roti / flatbread made from rice.There are many ways in which Akki rotti is made in Karnataka , among that today i’ll share “ Masala Akki Rotti Recipe” . Some dishes never fail to bore you …though i’ve been eating this dish since ages, it still remains one of my favorites .Its so addictive,delicious n healthy…. Hot hot akki rotti straight from pan with butter and chutney..aahh !!.. just whats required to keep you full for hours….
The preparation of Akki rotti is simple and similar to Ragi rotti which i have shared before.Just replace ragi flour with rice flour rest same. You can get creative and add whatever you want to the dough to flavor it as per your choice. Like grated carrot/finely chopped carrots/capsicums/dil leaves/hyacinth beans/cucumber/onion/methi leaves etc.A perfect akki rotti has to be soft as well crisp . So here i share my recipe to make ” Perfect Akki Rotti ” , don’t forget to read NOTES section; before you try making it….
Check Out the Video recipe here :
AKKI ROTTI
Ingredients
- 2 cup Rice flour
- 1/2 cup or more coconut, Grated
- 2 medium onion, chopped
- 4 – 5 Green Chillies, finely chopped
- few string Curry Leaves, finely chopped
- few string Coriander leaves, finely chopped
- a handful or 2 Dill leaves/ sabsige Soppu, -finely chopped ( optional)
- 1 tbsp Soaked Bengal gram, ( optional ; gives nice crunchy taste in between )
- 1 Tsp Jeera
- Salt
- Oil, – to roast
Instructions
- Add onion, coconut,green chilli, coriander, Curry leaves,dil leaves,soaked bengal gram,cumin seeds and salt in a wide mixing bowl.Mix it nicely by crushing onions with your hands for few minutes. This brings out more flavors from them.
- Add rice flour to it.Start adding water little by little and mix it nicely to form a dough.
- The dough should be such that its easy to spread / pat with hands. It should not be too hard ,smooth-firm dough.
- There are two ways in which you can spread the rotti on the tawa :
Method 1
- Grease a plastic sheet / aluminum foil / parchment paper /banana leaf .Take an orange sized dough and pat it evenly with your hands to a medium thin pancake.Wet your hands in between with water to ease the patting.Make a hole on the rotti so that they get cooked uniformly.
- Heat the griddle.When its hot ,put the sheet on the griddle ( rotti side facing the griddle ). Cook the rotti along with the sheet for 30 sec and then slowly remove the foil.Rotti gets transferred from sheet to the griddle.
Method 2
- Use two – three tawas to make rottis using method 2 . Grease the cold tawa and take orange sized dough and pat it evenly on the cold griddle to a medium thin pancake.Switch on flame and cook on medium flame. To make next roti , take another cold greased tawa and pat on them . The 1 st tawa can be re used after cooling it . So you keep rotating tawas while making each roti in this method . Do not attempt to pat the dough on hot tawa as the dough does not spread well. So you keep changing the tawas to make rotis .How to cool tawa quickly ? refer NOTE No. 3
- Once you have patted rottis using method 1 or 2 ,cook them medium heat.Pour some oil in the holes and all over the rotti.Cover and cook till it becomes slightly brown in colour. Then flip the rotti and continue cooking for about a minute or so till the rotti becomes crispy.
- Akki rotti is ready to be served. Serve it coconut chutney / chutney powder + yoghurt / chutney powder + butter . Enjoy them as your heart weekend breakfast / Snack / Dinner .
Video
Notes
- Variations : In the above recipe for extra flavor i have added dil leaves and soaked bengal gram. As a change you can try these variations.. they too taste yum. To the dough you can also add grated carrots/ finely chopped capsicums / grated cucumber /cooked tender hyacinth beans / corn / handful of crushed roasted groundnuts /methi leaves.Addition of any veggie would add to the nutrition value.Mix and match to suit your taste buds.
- Always grease the surface before patting the rotti also wet your hands with water in between the process to helps you pat them evenly .
- How to cool tawa quickly ? Once the rotti on one tawa is cooked take it off from flame, remove the rotti.To reduce the temperature of tawa faster, keep the backside of the pan under running water for 1-2 mins.After about 2-3 mins, tawa is ready and you can pat next rotti.
- You can add left over rice also to these rotti. Finely mash and mix with rice flour.
- If your akki rotti is becoming hard then may be the dough consistency is too tough or addition of coconut is very less. Sometimes if the rice flour is not good also rotti becomes hard.
- To make akki rotti soft you can make the dough little watery / mix using lukewarm water / increase coconut quantity / add mashed cooked rice.
31 Comments
Linsy Patel
September 16, 2014 at 1:47 pmyummy and healthy breakfast, looks really good.
Chitra
September 16, 2014 at 2:17 pmI was looking for this recipe . Must try this.Does it come out soft as they serve in banquet here ?
Gayatri's Kitchen
September 16, 2014 at 2:38 pmLooks delicious…
nandoos Kitchen
September 16, 2014 at 3:16 pmperfect yummy breakfast..
Poornima hegde
September 16, 2014 at 3:55 pmMy favourite! Akki rotti is my most loved dish. Adding dill leaves makes it so flavorful. They look awesomely delicious Smitha.
Kurinji
September 16, 2014 at 5:46 pmroti looks delicious…http://kurinjikathambam.blogspot.in/
mrkk08
September 16, 2014 at 8:33 pmMy favorite:-)delicious breakfaar
Priya Suresh
September 16, 2014 at 8:36 pmWho will say no to this irresistible dish, definitely not me..
Sony P
September 17, 2014 at 1:47 amDelicious and yummy roti !
Shweet Spicess
September 17, 2014 at 1:50 amThis roti looks so gud 🙂 Ive heard so much of it but ur version looks too gud
Ree Kasirajh
September 17, 2014 at 2:36 amLooks a perfect energy packed platter!
Beulah Arun
September 17, 2014 at 4:13 amLovely roti! Looks good!
Shobana Vijay
September 17, 2014 at 9:06 amBeing in Bglr I think we have used to prepare all these dishes..I do prepare the way Smitha.But love your presentation
Gloria
September 17, 2014 at 10:09 amlooks so good…would love to have it for my breakfast..
Deep N
September 17, 2014 at 3:51 pmHi smitha,Very good recipe of rice roti. Its looks very yummy and tempting. I really loved the way you did the presentation part. Very nice.But I think, we need little practice to try this roti.One query, which griddle pan you use, or non stick is must for making this roti.
Smitha Kalluraya
September 18, 2014 at 8:45 amthere are 2-3 ways of making akki rotti. i guess the one u r telling thats served in banquet is different.this will be crisp plus soft. The other one will be full soft
Smitha Kalluraya
September 18, 2014 at 8:47 amHi Deep,Thanks for the compliments. To make akki rotti u don’t need expertice actually. but to make it crisp n thin yes you need some practice but certainly not difficult.You can do it in any pan, they come out easily.
Preetha Soumyan
September 20, 2014 at 10:28 amWow Smitha, looks delicious.. even we have a similar rotti in Kerala, we say ari pathiri. but we do not add gram daal and dill…
roti maker
September 23, 2014 at 10:32 amhmm it’s soo gud recipe for me thank you for sharing
Anonymous
November 2, 2014 at 3:02 pmu will love me for this..for method one, use thin cotton cloth for this instead of plastic cover or foil.. cut the cloth square like men’s big hand towels, dip the cloth in a bowl of water and squeeze the water out before every roti. after roti is rolled n ready, transfer it to tava as u would with foil and gently lift cloth off roti n repeat. advantages are its damn easier than plastic , doesn’t require oil for rolling and doesn’t burn or shrink like plastic.
Anonymous
November 2, 2014 at 3:08 pmalso try adding different grated vegetables like carrot, cucumbers(squeeze water out n add its water separately ) and cut spinach n methi, lots of onion n fresh coriander. ginger garlic paste. they call this thaliphat in maharashtra. u can also mix ragi and jower atta to this with rice
Smitha Kalluraya
November 3, 2014 at 10:12 amHmm ya true.. u have few advantages using cloth fr making rotti. My mom n aunt used to make that way.But i have one very good foil and i have been using it from 4 yrs and it still hasent spoiled.So i do it using that sheet
Smitha Kalluraya
November 3, 2014 at 10:14 amya i too make rottis some times adding carrot /cucumber / meti/havare kayi etc.. if you see in note section, i have mentioned them under variations.i have posted thalipeet recipe seperately in this blog..thx for the suggestions..
Buy Pizza online
December 16, 2014 at 7:40 amgreat information.. Thanks for sharing
Cinderella K
January 8, 2015 at 8:37 amThere are many reasons why we may need to cook at some point in life. And it is always a good idea to get cooking tips online from a specialist or in another way.
Anonymous
March 19, 2015 at 8:00 pmTried this recipe today 🙂 Roti came out very soft and yummy.. Thank you so much
Anonymous
July 3, 2015 at 10:35 amour traditional recipes and without much oil is always fine forever.thanx for showing.
Supriya Sen
August 16, 2015 at 11:08 pmsimply WONDERFUL. tasty, healthy and innovative. thank you!
Mobile App Developers
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Deepa Kadri
December 13, 2015 at 1:15 amHave been making this for years now, but ur blog gave me a lot of new tips. Thank you
Zeesol Esolutions
April 25, 2016 at 12:21 pmThanks for sharing such nice postlunch box