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
- Rice Flour – 1.25 Cups
- Onion – 1 Medium
- Green Chillies – 2
- Fresh Coriander – A Handful
- Cumin Seeds – 1 tsp
- Salt to Taste
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.
- 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.
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