Akki Rotti
Flavorful rice flour flatbread with dill, onions, and green chilies.
About this dish
Akki Rotti, meaning 'Rice Bread', is a staple breakfast dish across Karnataka. Unlike the North Indian rotis which are rolled, Akki Rotti is unique because the dough is patted directly onto a cold griddle or a damp cloth. It is a rustic, nutrient-dense flatbread characterized by the crunch of onions, the distinct aroma of Sabsige Soppu (Dill leaves), and a soft yet slightly crisp finish.
Ingredients
The Dough Base
- 2 cups (300g) Fine rice flour
- 1/2 cup (120ml) Warm water, or as needed
- 1/2 cup (120ml) Thick curd (yogurt), optional for softness
- 1 tsp (6g) Salt
Aromatics and Veggies
- 1 large onion, very finely chopped
- 1/2 cup (30g) Fresh dill leaves (Sabsige Soppu), finely chopped
- 1/4 cup (15g) Fresh coriander leaves, chopped
- 2-3 Green chilies, minced
- 1 inch Ginger, grated
- 1/4 cup (30g) Fresh grated coconut
- 1 tsp (5g) Cumin seeds
For Cooking
- 4 tbsp (60ml) Vegetable oil or Ghee
Method
- 1
Mixing the Dry Ingredients
In a large mixing bowl, combine the rice flour, salt, and cumin seeds. Add the finely chopped onions, dill leaves, coriander, green chilies, ginger, and grated coconut. Toss everything together so the vegetables are coated in flour, which prevents clumping.
- 2
Forming the Dough
Add the curd (if using) and start adding warm water a little at a time. Knead into a soft, pliable, and slightly sticky dough. It should be much softer than chapati dough—if it’s too dry, the rotti will crack; if too wet, it won't hold shape.
- 3
Resting the Dough
Cover the dough and let it rest for 10 minutes. This allows the rice flour to hydrate and the onions to release a bit of moisture, making the dough easier to work with.
- 4
Prepping the Tawa
Take a cold (room temperature) non-stick or cast-iron griddle. Apply a teaspoon of oil to the surface. If the tawa is hot from a previous rotti, you must cool the back of it under running water or use a damp parchment paper/banana leaf to pat the dough.
- 5
Patting the Rotti
Take a lemon-sized ball of dough and place it in the center of the cold tawa. Dip your fingers in a bowl of water and gently pat the dough outwards in a circular motion to form a thin disc (about 6-8 inches). Use water as needed to keep your fingers from sticking.
- 6
Creating Steam Vents
Once the rotti is spread thin, make 3-4 small holes in the dough using your finger. Pour a few drops of oil into these holes and around the edges. This ensures even cooking and a crispy texture.
- 7
Cooking Process
Place the tawa on medium heat. Cover with a lid to trap steam, which cooks the rice flour through. Cook for 2-3 minutes until the top surface changes from white to a translucent, cooked appearance.
- 8
Flipping for Crispness
Remove the lid and flip the rotti. Increase the heat slightly and cook for another 1-2 minutes until golden brown spots appear on both sides. The edges should be slightly crisp while the center remains soft.
- 9
Cleaning Between Batches
To make the next rotti, you must cool the tawa down. The easiest way is to wipe it with a very wet cloth or wait a few minutes, otherwise, you cannot pat the dough without burning your fingers.
Notes & variations
- If you don't like dill, you can substitute it with finely chopped methi (fenugreek) leaves or grated cucumber.
- For a healthier version, add grated carrots or finely chopped spinach to the dough.
- Using a banana leaf to pat the rotti and then flipping it onto the hot tawa is the professional way to avoid waiting for the pan to cool.
- Warm water is essential for a soft dough; cold water makes the rice flour brittle.
Serve with
Butter (Benne), Coconut Chutney, or a spicy Tomato-Garlic Gojju.
Cook's note
Always chop the onions and greens extremely fine; large chunks will cause the rotti to break while you are patting it out.