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
- Rice Flour – 1.25 Cups
- Onion – 1 Medium
- Green Chillies – 2
- Fresh Coriander – A Handful
- Cumin Seeds – 1 tsp
- Salt to Taste
- Oil
- Water
Method to Make the Dough
- Chop the onion, green chillies and coriander into fine pieces.
- Add some salt and cumin seeds to the rice flour.
- Mix together the rice flour, cumin seeds, green chillies, onion, and coriander.
- 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.
- Make a small well in the middle of the dry mix.
- Add a little bit of water in the centre of the dry mix.
- Start mixing the dry ingredients into a dough. Add water as required.
- The dough is ready when it forms a firm but pliable ball.
Method to Make the Akki Roti
- Divide the dough into 4 or 5 equal portion.
- Roll each portion into a ball.
- Oil a cold tava. If you are using a non-stick, you can skip the oil if you wish. I still use a drop or two.
- Place one portion of the dough in the centre of the pan.
- Moisten your fingers.
- Press the dough into a thin round pancake.
- Make a small hole in the center of the Akki Rotti.
- Make a few cuts at various points.
- Place the tava on a flame.
- When the tava heats up, drizzle a few drops of oil along the edges of the Akki Rotti as well as in the centre.
- Let the Akki Rotti cook till the surface dries.
- Flip over and cook for a couple of minutes.
- Serve hot with a generous dollop of white butter, Coconut Chutney or Tomato-Onion Chutney.
Before Making the Next Akki Rotti
- Turn down the flame.
- Hold the tava under cold water to cool it down.
- 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.
Hi Aruna, this is new for me…same like paranthas but with rice flour…interesting 🙂
They are also very very easy to make, Swati. And you can enjoy them just like that or with chutney. 🙂
Akki roti is my fav:-) learnt the recipe from my frnds mom. I remember the way aunty cook two pan she keep and alternatively press akki roti directly in tawa.. Your blog is turning into mini google,keep rocking dear
It is so simple to make….. 🙂
Hey aruna, would like to add a tip here: instead of water , we can grind left over rice n use it for binding.
Thank you for this superb tip, Shwetha. I make Akki Rotti often and will try this the next time. 😀
Also use hot water which gives extra softness. My routine is grinding left over rice, I add chilly n salt while grinding. Another variety u can try by adding grated cucumber .
Bless you, Shwetha, for all this wonderful information. This must be traditional wisdom that you learnt from your mom or grandmother. Thank you for your generosity.
Yes aruna, few things pass over gen and it’s my pleasure to share it with you .
Never even heard of this roti, let alone try it. But so easy to make!
Do do…. you will love it. And see all of Shwetha’s tips in the comments.
Aruna,
This looks yum! I was just thinking of making Maharashtrian Thalipeeth, Akki roti’s cousin:) I love the akki roti too…..just pass the fluffy white fresh butter with it, please:)
Aruna, it looks so good 🙂
Aruna I love akki roti so much, I tried it once and when it got cooked, it went little dry and felt a little chewy. I had stored it in a hot box. Just a question to you, is it because I had stored it in hot box? Should it be made while eating itself? Yours looks simply lovely.
Hi Malar,
Ideally, you should make just before eating. However, I have reheated mine occasionally and they have been decent enough.
Make the dough just a little softer than a regular chapati dough and do not dry it out completely while cooking. It should have cooked but still should fold over easily.
Oh dear! If I was near you I would have shown you. 🙁
Sure Aruna, let me try your tips…hopefully soon enough. Yes true I wish you were near by 🙂
Yum.. i love akki roti 🙂
Raagi mudde is also another great recipe from karnataka
I know but I don’t like it very much. 😛
Fantastic
I had this once at a friend’s house. Loved it!!
Now is your chance to make it!
My all time favorite. .. looks delicious Aruna…
Lovely! I’m saving this one 🙂
I am so trying these Aruan :). Amazing ??
I have never had this dish, but it looks amazing. I like the idea that it can be pressed out which sounds like it would be something I could be successful at! 🙂
frugal,I can me pressed out on a waffle maker or a tortilla maker. I use the waffle maker as it makes packing for the lunch box easy
Fantastic ideas!
This is my emergency bail out, when I do this it means its time for grocery shopping.
I’m from Bangalore… and kaki roti is every Bangaloreans favourite! 🙂 Very authentic recipe Aruna, well done 🙂
Rice flour roti is very new to me and they look delicious,good one..Aruna…..
(y)
Rice flour roti is a different beast, Swapna. Don’t confuse it with Akki Rotti. :p
Ohhh ok ,Aruna…Read the post clearly now….
Never heard of akki rotis.. this is how we make onion parathas at home.. just that we use wheat flour instead of rice flour. very interesting recipe.. Gonna try it soon 🙂
(y) Do let me know how it turns out. I have never made onion parathas, so I will try those. 🙂
Looks delicious! And now I have something to make with my neglected rice flour, so thank you!:)
These pancakes looks gorgeous! I love the flavours and will have go! 🙂
Very healthy!
Looks awesome girl!! We love Akki rotis in my home. Traditionally at mom’s home we mix the flour with cold water but my mother in law mixes the flour and all the onions etc. with hot water. It gives the akki roti an awesome taste!! Makes it soft in the inside and extremely crispy outside..divine food 🙂 You are making me hungry 🙂
Shwetha also mentioned the hot water trick in her comments. I will try that the next time.
Aah now this is one recipe il have to try. I have been looking for gluten free recipes for my bro. 🙂
Inoperable you try it, Sadia and like it as well. 🙂
Hi aruna i am from kakinada,east godavari.many of the recipes that u blog are very authentic brahmin ones, like sweet potato in jaggery,vankaya kothimeera karam.love ur simple ways of cooking.i am a dentist,so i don’t get to spend much time cooking.ur recipes come very handy then.thinking of trying akki roti as i like it a lot
Thank you very very much. I hope you enjoy it.
This looks so amazing! I haven’t tried anything like this before but now I’ll give it a try, will let you know how it was.