Akki Rotti

Akki Rotti

Thanks to Saee’s book Crumbs, I have got really inquisitive about breads. I baked some Grissini – bread sticks thanks to the recipe in the book. The next I tried was Akki Rotti or Rice roti/bread. Its pronounced roTTi (double T) & not roti (like its usually pronounced).

Though my family belongs to Karnataka, we had never made akki rotti at home. I had not even tasted it in any restaurant or relatives place. Being part of foodie groups on facebook, I had seen few post’s about it & was really curious to try them.

“It’s like thaalipeeth but made with only rice flour. You can add sheypu (Dill Leaves), grated gajar (carrots) also to it” my mom said when we were discussing about it. So one of the evenings while finalizing the dinner plans, I decided to make Akki Rotti 🙂

Apologies for not clicking pictures during the process but trust me it’s quite simple to make.

Ingredients –

Rice flour – 1 cup
Onion Finely Chopped – 1
Salt – as per taste
Green Chilies – Finely Chopped – 3-4 (we enjoy the spice. You can increase/reduce as per your taste)
Cumin Seeds – 1/4 tsp
Chopped Coriander leaves – few (I am not a fan, you can add more)
Luke Warm Water – For the dough
Fresh grated coconut – 1/4 Cup
Oil – 4-5tsp

Method –

  • In a big bowl add the onion, green chillies, fresh coconut, cumin seeds, salt & mix well
  • Mix the rice flour & rub it in
  • Add the warm water tbsp by tbsp (tablespoon) & knead a soft dough
  • It shouldn’t be runny or too sticky but should be soft enough to spread when pressed in between your palms
  • Now to make the rotti –
    • You can make it directly on the tawa
      • Pour 1 tsp of oil on the tawa & spread it
      • Rub little oil on your palms
      • Take a small ball of dough & press between your palms to make the roti
      • Now place the dough in the center of the tawa & with your palm & fingers start spreading it in the outward direction (Make a circle if possible :))
      • If you want the rotti to be crisp make it as thin as possible else it should have thickness of a normal roti
      • Make a hole in the center of the rotti & cook the rotti on both sides
      • Add a drizzle of oil on the edges while cooking
  • You can make it on banana leaf/thick plastic/Parchment paper
    • I made using the parchment paper
    • Grease the paper & follow the same process as above
    • Put the rotti on the tawa along with the paper
    • Leave it for 30 secs, the paper will separate on its own
  • Serve it hot with chutney/pickle/curd 🙂

Do let me know your experience.



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