Akki rotti, akki meaning rice in Kannada, is a breakfast flatbread from Karnataka made from rice flour mixed with vegetables and herbs. It is patted out by hand directly on a cold, greased tawa or on a banana leaf rather than rolled, which gives it its uneven, rustic look. In Malnad homes it is a staple, often made with dill (sabsige soppu) or grated cucumber.
A good akki rotti is crisp and golden at the edges and soft inside, with green flecks of dill, chilli and coriander. It is savoury, mildly spicy and fragrant. Being made from rice flour it is naturally gluten free. It is eaten hot with chutney, a spoon of butter or a pickle.
At a glance
| Region | Karnataka |
|---|---|
| Cuisine | Kannada |
| Diet | Vegan |
| Course | Breakfast |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Total time | 45 minutes |
| Serves | 4 |
| Spice level | Medium |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | rice flour / onion / dill leaves / coconut / green chillies |
Ingredients
- 2 cups rice flour
- 1 medium onion, finely chopped
- 1/2 cup dill leaves, finely chopped
- 1/4 cup grated coconut
- 1 small carrot, grated (optional)
- 2-3 green chillies, finely chopped
- 1 inch ginger, grated
- 1 tsp cumin seeds
- 3 tbsp chopped coriander leaves
- 1 tsp salt
- about 1 cup warm water
- oil for cooking
Method
- Mix the rice flour, onion, dill, coconut, carrot, chillies, ginger, cumin, coriander and salt in a large bowl.
- Add warm water a little at a time and knead to a soft, slightly sticky dough that holds together. Rest for 10 minutes.
- Grease a cold, thick tawa with 1 tsp oil. Take a lemon-sized ball of dough and place it on the tawa.
- Wet your fingers and pat the dough out into a thin, even circle about 15 cm across, wetting your fingers often so it does not stick. Make 3-4 small holes in it with a finger.
- Pour a few drops of oil in each hole and around the edges. Place the tawa on medium heat, cover and cook for 3-4 minutes until the base is golden and crisp.
- Flip and cook for 1-2 minutes more until spotted golden. Remove.
- Cool the tawa under running water before shaping the next rotti, or use two tawas in rotation. Alternatively pat the rottis on a greased banana leaf or butter paper and transfer them to a hot tawa.
Tips
- The tawa must be cool when patting out the dough; a hot tawa makes it impossible to spread.
- Warm water helps the rice flour bind.
- Make the dough just before cooking; onions release water and make it soggy if it sits too long.
Serve with
Coconut chutney, ennegai, or white butter with chutney pudi.