Akki Roti
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.
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.