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


  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.


  • 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.


  1. 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

  2. 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 🙂

  3. 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 🙂

    1. 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

  4. 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.

    1. 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. 🙁

  5. 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:)

      1. 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 .

I would love to hear your thoughts and suggestions. Do leave me a comment.