Akki Rotti – A Karnataka Special Rice Flour Pancake

 

Akki Rotti - Ready to Enjoy
Akki Rotti

A few hours ago, I was flipping through my recipes books wondering what to try next. And boy, did I end up confused! I wanted to make the Rajasthani Dal-Baati, Konkani Amti, Andhra Bandar Laddoo, Tamil Nadu’s Vathal Kuzhambu ….. The list is endless. It would take several lifetimes to explore all the cuisines in India. I finally settled on Akki Rotti, a savoury rice flour pancake from the Southern Indian state of Karnataka.

Why you ask? The main reason was that I love it! Whenever I am in Bangalore, I do try to have Akki Rotti.

Akki Rotti is to Kannadigas what Parathas are to Punjabis. First it is sacred and second there are any number of variations. I made the simplest of Akki Rottis and it turned out to be delicious!

Makes: 4 x 6″Akki Rottis

Preparation Time: 15 Minutes

Cooking Time: 25-30 Minutes

Ingredients

  1. Rice Flour – 1.25 Cups
  2. Onion – 1 Medium
  3. Green Chillies – 2
  4. Fresh Coriander – A Handful
  5. Cumin Seeds – 1 tsp
  6. Salt to Taste
  7. Oil
  8. Water

Method to Make the Dough

  1. Chop the onion, green chillies and coriander into fine pieces.
  2. Add some salt and cumin seeds to the rice flour.
    Akki Rotti - The Ingredients
  3. Mix together the rice flour, cumin seeds, green chillies, onion, and coriander.
  4. Taste a small portion of the flour to check for and adjust the salt. It should just a touch less salty than you want it. 
  5. Make a small well in the middle of the dry mix.
    Akki Rotti - The Dry Mix
  6. Add a little bit of water in the centre of the dry mix.
  7. Start mixing the dry ingredients into a dough. Add water as required.
  8. The dough is ready when it forms a firm but pliable ball.
    Akki Rotti - The Mixed Dough

Method to Make the Akki Roti

  1. Divide the dough into 4 or 5 equal portion.
  2. Roll each portion into a ball.
  3. Oil a cold tavaIf you are using a non-stick, you can skip the oil if you wish. I still use a drop or two.
  4. Place one portion of the dough in the centre of the pan.
    Akki Rotti - Place the Dough Ball on a Cold Pan
  5. Moisten your fingers.
  6. Press the dough into a thin round pancake.
    Akki Tori - Press into a Flat Thin Pancake
  7. Make a small hole in the center of the Akki Rotti.
  8. Make a few cuts at various points.
    Akki Rotti - Make a Hole in the Centre and a Few Cuts
  9. Place the tava on a flame.
  10. When the tava heats up, drizzle a few drops of oil along the edges of the Akki Rotti as well as in the centre.
  11. Let the Akki Rotti cook till the surface dries.
  12. Flip over and cook for a couple of minutes.
    Akki Rotti - Flip Over
  13. Serve hot with a generous dollop of white butter, Coconut Chutney or Tomato-Onion Chutney.

    Akki Rotti - Ready to Eat
    Akki Rotti

Before Making the Next Akki Rotti

  1. Turn down the flame.
  2. Hold the tava under cold water to cool it down.
  3. Repeat the steps to make the Akki Rotti.

An Alternate Way

  • Make the Akki Rotti on a piece of butter paper or banana leaf and then transfer to the Tava.

Tips

  • Akki Rotti should be eaten hot.
  • I do not recommend making the dough well in advance of making Akki Rottis as it tends to dry out.
  • You can spice up the Akki Rotti with dill, grated carrots, grated cucumber, Avarakkai (broad beans), seeds and so much more.