Akki Rotti is a traditional Karnataka-style rice flour flatbread made with rice flour, onion, green chilies, coconut and fresh herbs. It is usually patted directly onto a tawa and cooked until the edges become crisp while the centre stays soft.
Ingredients
- 2 cups fine rice flour
- 1 medium onion, finely chopped
- 1 small carrot, grated
- ¼ cup fresh grated coconut
- ¼ cup coriander leaves, chopped
- ¼ cup dill leaves (sabsige soppu), chopped
- 2–3 green chilies, finely chopped
- 1-inch ginger, finely chopped
- 1 teaspoon cumin seeds
- Few curry leaves, chopped
- Salt to taste
- Warm water as needed
- Oil for cooking
How to Make Akki Rotti
1. Prepare the Dough
Add rice flour, onion, carrot, coconut, dill leaves, coriander, green chilies, ginger, curry leaves, cumin and salt to a large bowl.
Mix everything well.
Add warm water little by little and prepare a soft dough. The dough should be soft enough to spread easily without cracking.
2. Shape the Rotti
Grease a banana leaf, parchment paper or a cold tawa with a little oil.
Take a portion of the dough and place it on the surface.
Using wet or greased fingers, gently pat the dough into a thin circular rotti.
Make a few small holes in the rotti so the oil can reach the centre while cooking.
3. Cook the Akki Rotti
Place the prepared rotti on a hot tawa.
Drizzle a little oil around the edges and into the holes.
Cover and cook on medium heat until the bottom becomes golden and crisp.
Flip carefully and cook the other side until fully done.
4. Serve Hot
Serve the akki rotti immediately with:
- Coconut chutney
- Spicy tomato chutney
- Butter or ghee
- Fresh curd
- Pickle
Tips for Perfect Akki Rotti
- Use fine rice flour for easier shaping.
- Don't make the dough too hard or too watery.
- Fresh dill leaves add a wonderful traditional aroma.
- For an authentic method, you can spread the dough on a banana leaf before transferring it to the tawa.
- If using the direct-tawa method, use a cool tawa for each new rotti so the dough can be spread easily
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