Akki Roti is a classical dish loved by the people of Malenadu. It is an Indian flatbread made with cooked rice and rice flour. Some prefer adding green chillies, chopped onions and dill leaves to the mix but the recipe varies from region to region in Karnataka.
We recommend that you eat it with colocassia leaves (kesa), different types of chutney, koli saaru or horsegram reduction (Huralikattu). You can even add a dash of churned butter on top of every roti to get an ecstatic rich flavour in every bite. Try your hand at making an Akki Roti with this recipe and share your experience in the comments below.
Akki Roti Recipe
- Rice, cooked (3 cups)
- Salt (to taste)
- Rice flour (extra) (for dusting the rotis)
- Add salt to the cooked rice and knead till soft. Add the rice flour, a small amount at a time, and knead without adding water till the dough is of a roti-dough consistency.
- Make lime-sized balls of the dough, cover them with a damp towel, and set them aside.
- Roll out the rotis one at a time, dusting them with rice flour as needed.
- Heat a cast iron tawa on medium flame and place a roti on the tawa. When it begins to bristle up, turn it over and gently press down its sides with a clean cloth. The Akki Roti will begin to puff up like an atta roti.
- A few seconds just before it’s fully cooked, slide the roti off the griddle using a flat pair of tongs and let it softly land directly over low flame. This helps to lock in the puffiness and make the roti’s skin lightly crisp.
- Follow through with the rest of the rotis in the same manner.
- You may also roast the rotis the authentic way by laying the dough on a banana leaf and flattening it out to shape. While still topped by the leaf, transfer the rotis on to a tawa and cook till puffy and crisp.