Karnataka · Breakfast
Akki Rotti
ಅಕ್ಕಿ ರೊಟ್ಟಿ
Akki rotti is a hand-patted Karnataka rice flatbread cooked on a tawa. Mix rice flour with finely chopped onion, coconut, cumin and warm water, pat the soft dough on a banana leaf or baking parchment, and cook both sides. A dill variation adds the familiar aroma of sabbasige soppu.
- vegetarian
- vegan
- gluten-free
Ingredients
- 250 g (approximately 1 1/2 cups)White rice flour Organic Mandya
- 100 g (approximately 2/3 cup)OnionVery finely chopped.
- 30 g (approximately 1/3 cup)Fresh grated coconut
- 2 g (approximately 1 tsp)Cumin seeds Organic Mandya
- 4 g (approximately 1 2/3 tsp)Green chilli
- 8 g (approximately 1/3 cup)Fresh coriander leaves
- 4.5 g (approximately 3/4 tsp)Fine salt
- 300 ml (approximately 1 1/4 cups)WaterComfortably warm; start with 250 ml and add the rest as needed.
- 20 ml (approximately 1 1/2 tbsp)Cold-pressed groundnut oil Organic Mandya
Method
Combine ingredients
Mix flour, onion, coconut, cumin, chilli, coriander and salt in a bowl.
Make dough
Work in 250 ml warm water for 2 minutes, adding the remaining water gradually to make soft dough.
⏱ 2 minRest dough
Rest the covered dough for 5 minutes at room temperature.
⏱ 5 minDivide dough
Divide the dough into eight equal portions.
Pat rotti
Pat one portion into a 15 cm round on a lightly oiled banana leaf with damp fingers.
Heat tawa
Heat a seasoned tawa over medium heat for 2 minutes.
⏱ 2 minTransfer rotti
Invert the leaf over the tawa with dough facing down; peel the leaf away once the dough adheres.
Cook first side
Cook with a few drops of measured oil over medium heat for 2 minutes, until brown spots appear.
⏱ 2 minCook second side
Cook the turned rotti for 1 minute, until the centre is set; repeat the shaping and cooking for all portions.
⏱ 1 min
Shop the ingredients
Tips
- Use a 250 ml cup, 15 ml tbsp and 5 ml tsp; follow the gram weights when cup measures differ.
- Keep the uncooked portions covered.
- Use heat-safe parchment if a banana leaf is unavailable; keep it away from flame.
Serving
Serve immediately with coconut chutney.
Storage
Refrigerate cooked rottis within 2 hours and use within 24 hours; reheat on a tawa.
Variations
- Dill version: add 15 g (1/2 cup loosely packed) chopped dill.
- Onion-free version: omit onion and adjust water gradually.
Nutrition per serving
| Energy | 309 kcal |
|---|---|
| Protein | 4.4 g |
| Carbohydrates | 53.9 g |
| Fat | 8.0 g |
| Fibre | 2.7 g |
Approximate, calculated from representative raw-ingredient values and divided by the stated servings; includes measured cooking fat and excludes separately served accompaniments.
Questions people ask
How do I make dill akki rotti?
Add 15 g, approximately half a loosely packed cup, of finely chopped dill to this dough. Keep the onion or omit it according to preference. Add water gradually because washed herbs can carry moisture, and pat the rotti gently to avoid tearing.
Why does akki rotti crack at the edges?
Cracking usually means the dough lacks moisture or has dried while waiting. Knead in warm water one teaspoon at a time and keep unused portions covered. Finely chopped onion also helps, since large pieces interrupt the rice dough as it spreads.
Can I roll akki rotti with a rolling pin?
This onion and coconut version is designed for hand-patting. A rolling pin can catch the vegetable pieces and tear the dough. For a plain rolled rice rotti, use a separately cooked flour dough rather than expecting this uncooked mixture to behave the same way.
Can I pat akki rotti directly on the tawa?
Yes, provided the tawa is completely cool and lightly greased before patting. Shape the dough with damp fingers, then place the pan on the burner. Cool the pan again before the next round, or use a second tawa to alternate batches.
What can I serve with akki rotti?
Coconut chutney, tomato chutney and a vegetable curry all suit fresh akki rotti. Plain curd with pickle is another household pairing. Serve each rotti as it leaves the pan, since the edges lose crispness and the centre firms as it waits.
Photo: Organic Mandya · © Organic Mandya
