What is Akki Roti?
Flatbreads are a tasty treat, side dish or can even be part of a healthy quick meal. Throughout India there are different types of flatbread, and the preparation is different for each type. For example, flatbreads can be made from rice flour, wheat flour, corn flour, Maida, suji & more. A commonly known flatbread from India is called a chapati.
Akki Roti is a flatbread made from ground rice. It is famous in the Northern Karnataka region where it originated. Although it is very popular throughout India. Akki Roti is traditionally made from rice flour but it can also be done using durum wheat (rava), old rice, etc.
The making of akki roti can be made using any utensils, as long as the dough is kept flat. When prepared the dough is usually very big but is separated for portioning. Traditionally Akki roti is made by hand but you can use a chapati rolling pin to make it, poori (puri), kulcha, etc. Akki Roti Is easy to make and can be prepared in under 10 minutes. Typically Akki Roti is cooked in a thin frying pan known as a talwa.
3 common types of Akki Roti
1. Akki roti (Rice flatbread)
2. Joladha roti (Corn flatbread)
3. Raggi Roti (Finger millet flatbread)
Akki Roti Recipe
(2 cup) Rice flour (You can buy it or can you make your own rice flour from old rice)
1 Brown onion (finely diced)
2 Desseeded Chilli ( Red or green)
1/2 tsp Salt
1tbsp Chopped Dill Leaves
2tbsp Chopped coriander
½ tsp cumin seeds
½ tsp sesame seeds
(1/3 - 1 cup) hot water (important as this will make the rice dough stick together)
Drizzle of oil
butter or ghee (For spreading)
- Mix rice flour with water and salt.
- Finely dice onions, chilli, dill leaves, coriander and and then add to a bowl. Mix well, then add it to the rice dough.
- Add the cumin seeds and sesame seeds and knead the dough.
- Add a drizzle of oil to a frying pan.
- Divide the dough into four equal portions.
- Put the dough in the frying pan, using your hands flatten it and make five indentations using your finger (top left, top right, bottom left, bottom right and center) - This will help the Akki Roti cook. Then put the frying pan onto a medium heat and cook until golden brown.
Then the Roti will be ready to eat and we recommend spreading over a little ghee, and serve it with mango chutney or sauce. Ravi Kumar from Bangalore, India, eats Akki Roti 3 - 4 times a week. Akki Roti is loved for its tasty flavour and the crispy crunchiness from the cumin seeds and onion. It tastes similar to a dosa and in India 2 roti’s can be brought in a local shop for around 25 rupees which is about 30 pence in England.