Akki rotti recipe | How to make rice flour roti with onion | Karnataka style chawal ki roti
By Latha on January 7th, 2016
Akki rotti or rice flour roti recipe explained with step by step pictures and a video. Akki rotti or rice flour roti (rice flour flat bread) is a very tasty and extremely popular breakfast item from Karnataka, India. The akki rotti is in practice throughout Karnataka State but the recipe varies from one region to another. Differences are there in the ingredients used and differences are there in the process involved. This particular Akki rotti recipe is in practice across the malenadu region (western ghats) of Karnataka. Akki rotti is prepared using rice flour, onion, green chili and lot of curry leaves. You can also replace curry leaves with coriander leaves. In Bangalore-Mysore region of Karnataka akki rotti is prepared using sabsige soppu or dill leaves. Rice flour roti with dill leaves is another tasty and flavorfull roti recipe. If it is avarekalu season, you can even try avarekalu akki rotti, whih is a very tasty akki rotti recipe.
You can also find 2 types of plain akki rotti or rice flour roti recipes on this website like plain akki rotti and akki rotti using left over rice.
Along with this Akki rotti recipe, I have posted Raagi rotti recipe also. Click here to read healthy Ragi rotti or finger millet flour roti recipe. I have also made a quick video on "how to make Akki rotti", which I have embedded below. Please have a look. If you are looking for more Karnataka style breakfast recipes then do visit our "breakfast recipes" section.
Preparation time: 10 min
Cooking time: 30 min
Serves: 3
Ingredients: (measuring cup used = 240ml)
- 1.5 cup rice flour
- 2.5 cup water (little more or less depending on rice flour quality)
- 2-4 finely chopped green chilis
- 4 finely chopped onions
- 1/4 cup finely chopped curry leaves
- Salt as per your taste
- 1/4 cup cooking oil
- 15x15cm sized thick polythene sheet / banana leaf
Instructions for making akki rotti:
- Take water and salt in a big vessel and bring to boil.
- When the water starts boiling add in rice flour and switch off the stove.
- Add in chopped onions, curry leaves, green chilies and mix well.
- If required add either water or flour and prepare a soft but stiff dough.
- Take oil in a bowl. Smear oil on the poythene sheet or banana leaf.
- Place a tennis ball sized dough on it.
- Now apply oil on to your fingers and start making circular shaped Akki rotti using your fingers.
- Keep applying oil on to your fingers to avoid sticking. Pat the roti and make 3 to 4 holes using fingers.
- Carefully take out the Akki rotti from the polythene sheet and put it on the hot pan (preferably non-stick pan).
- You have to be carefull as well as quick at this stage otherwise you will end up in breaking the Akki rotti.
- Drizzle some oil. Generally oil is drizzled into the hole, which we made in the rotti.
- Wait for a minute and flip it to cook the other side of the rotti. Serve it hot with butter or curd or chutney.
- Please note, if you find it difficult, make the dough little soft and pat the rotti or roti directly over the pan.
- After patting the rotti or roti, then keep the pan on the stove top and cook. You will need at least two pans to alternate.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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