Kitchen Recipe Collection
Indian Akki Roti
A traditional flatbread from Karnataka made with rice flour, mixed with vegetables and spices, and patted directly onto a hot pan.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- rice flour
- onions
- green chilies
- fresh coriander
- ginger
- cumin seeds
- salt
- water
- oil
Equipment
- Mixing bowl
- Flat griddle (tawa)
- Parchment paper
Instructions
- 1
Measure Flour
Measure the fine rice flour into a large mixing bowl.
- 2
Chop Vegetables
Finely chop onions, green chilies, and fresh coriander leaves.
- 3
Grate Ginger
Grate a small piece of fresh ginger.
- 4
Combine Dry
Add the chopped vegetables, ginger, cumin seeds, and salt to the rice flour.
- 5
Mix Dry
Mix the dry ingredients together thoroughly with your hands so the moisture from the onions coats the flour.
- 6
Add Water
Gradually add warm water, mixing continuously with your hands.
- 7
Knead Dough
Knead until a soft, pliable, and non-sticky dough is formed.
- 8
Portion
Divide the dough into equal lemon-sized balls.
- 9
Grease Surface
Grease a piece of parchment paper or a banana leaf lightly with oil.
- 10
Pat the Roti
Place a dough ball on the paper and pat it out into a thin circle using your wet or oiled fingers.
- 11
Transfer
Carefully invert the paper over a hot, greased tawa and peel the paper off.
- 12
Cook
Cook on medium heat with a drizzle of oil on both sides until golden brown spots appear and the edges are crispy.
Cooking Tips
- Do not use a rolling pin. Rice flour has no gluten, so the dough will break if rolled. It must be patted by hand.
- Using warm water helps the rice flour bind together better.
Variations
- Vegetable Akki Roti: Add grated carrots or dill leaves to the dough for extra flavor.
Chef's Notes & Storage
- A staple breakfast in Karnataka, best eaten hot straight off the pan.
Nutrition Estimate
240 calories · 4g protein · 48g carbs · 5g fat · 3g fiber per serving
