Akki Roti is a traditional Karnataka-style flatbread made with rice flour, aromatic spices, and a mix of finely chopped vegetables. The word Akki means rice in Kannada, and Roti refers to flatbread—together, this rustic dish is a staple in many South Indian households, especially for breakfast or light dinner.
What Makes Akki Roti Special?
Akki Roti is known for its crunchy edges and soft center, with a subtle yet comforting flavour profile. It is typically gluten-free and can be made without fermentation, making it a quick and easy choice for a healthy meal.
Key Ingredients of Akki roti
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Rice flour (akki hittu)
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Water to knead the dough
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Salt to taste
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Optional tempering of mustard seeds and curry leaves for added flavour
Choice of Vegetables to Add
One of the highlights of Akki Roti is its versatility. You can mix in a wide variety of vegetables based on availability and personal taste:
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Onion – finely chopped, for crunch and sweetness
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Carrot – grated, for a mild sweetness and colour
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Cabbage – thinly shredded, adds bulk and bite
- Dill leaves – finely chopped and adds flavour, aroma to the roti
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Cucumber or Bottle Gourd – grated, keeps the roti soft and moist
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Capsicum (bell peppers) – finely chopped, adds a slight crunch
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Coriander leaves – chopped, adds freshness
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Green chilies – finely chopped, for heat
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Methi leaves – finely chopped, for a hint of bitterness and nutrition
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Drumstick leaves or spinach – for added health benefits
You can mix and match vegetables based on what you have at home.
How to Prepare Akki Roti
The rice flour is combined with vegetables, salt, and a splash of water to form a pliable dough. Unlike chappathi dough, it’s softer and more delicate. The dough is then patted directly onto a greased tawa or banana leaf and cooked over medium heat until golden and slightly crispy.
Serving Suggestions
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Serve hot Akki Roti with a side of coconut chutney, mint chutney, pickle, or a dollop of homemade butter.
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Pair it with curd or Mochai Sambar, vegetable saagu for a more filling meal.
Why You’ll Love Akki Roti
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Gluten-free and vegetarian
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Easily customizable with vegetables of your choice
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Ideal for healthy, quick meals
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Traditional yet easy to prepare
Akki Roti
Equipment
- 1 Tawa / Skillet
- 1 Baking paper
Ingredients
- 1.5 Cup Rice flour
- 1 tsp Cumin seeds
- 3 no Green chilli
- few Curry leaves
- 1/2 Cup Dill leaves
- few Coriander leaves
- 1 no Onion finely chopped (optional)
- 1 no Radish finely grated (optional)
- 2 tbsp White pumpkin grated (optional)
Instructions
- Into the bowl add finely chopped onions, dill leaves, green chillies, curry leaves, grated carrot or grated radish or pumpkin.
- Add cumin seeds, salt and mix well .
- At this stage add the rice flour. Mix everything well.
- Gradually add water, a little at a time, and knead to form a soft and pliable dough. Adjust based on the moisture content of the vegetables.
- Cover the dough and let it rest for 10–15 minutes. This helps the flavours to meld and makes the dough easier to handle.
- After resting, grease your palms and divide the dough into large lemon-sized balls. Set aside.
- Take a baking paper or banana leaf, apply oil on it.
- Place a dough ball in the center, grease your fingers.
- Keep another baking paper on it and gently pat the dough into a circular roti.
- Make three small holes in the center and sides of the roti — this helps in even cooking and allows steam to escape.
- Heat a dosa tawa or iron kadai on medium flame.
- Grease the preheated tawa lightly.
- Carefully transfer the patted roti onto the tawa by inverting the paper or leaf, and gently peel it off.
- Cook on medium heat. After a few seconds, flip the roti and drizzle a teaspoon of oil around the edges.
- If cooking in iron pan, cover and cook and no need to flip.
- Cook until golden brown spots appear on both sides and the roti is fully cooked.
- If cooking in iron or heavy pan, spread the dough directly on the kadai. The kadai should be cool and it has to be washed after making every roti.
- Donot cover and cook and no need to flip.
- Once cooked, remove from the pan and serve warm.
Notes
Serving Suggestions
- Serve Masala Akki Roti with a side of fresh coconut chutney and a dollop of ghee.
- It pairs beautifully with a cup of South Indian filter coffee or masala chai, making it perfect for a wholesome breakfast or evening snack.
INSTRUCTIONS
- Into the bowl add finely chopped onions, dill leaves, green chillies, curry leaves, grated carrot or grated radish or pumpkin.
- Add cumin seeds, salt and mix well .
- At this stage add the rice flour. Mix everything well.
- Gradually add water, a little at a time, and knead to form a soft and pliable dough. Adjust based on the moisture content of the vegetables.
- Cover the dough and let it rest for 10–15 minutes. This helps the flavours to meld and makes the dough easier to handle.
- After resting, grease your palms and divide the dough into large lemon-sized balls. Set aside.
- Take a baking paper or banana leaf, apply oil on it.
- Place a dough ball in the center, grease your fingers.
- Keep another baking paper on it and gently pat the dough into a circular roti.
- Make three small holes in the center and sides of the roti — this helps in even cooking and allows steam to escape.
- Heat a dosa tawa or iron kadai on medium flame.
- Grease the preheated tawa lightly.
- Carefully transfer the patted roti onto the tawa by inverting the paper or leaf, and gently peel it off.
- Cook on medium heat. After a few seconds, flip the roti and drizzle a teaspoon of oil around the edges.
- Cook until golden brown spots appear on both sides and the roti is fully cooked.
- If cooking in iron or heavy pan, spread the dough directly on the kadai. The kadai should be cool and it has to be washed after making every roti.
- Donot cover and cook and no need to flip.
- Once cooked, remove from the pan and serve warm.
Serving Suggestions
- Serve Masala Akki Roti with a side of fresh coconut chutney and a dollop of ghee.
- It pairs beautifully with a cup of South Indian filter coffee or masala chai, making it perfect for a wholesome breakfast or evening snack.
