Akki means rice and rotti means flat bread. This is a specialty breakfast item from Karnataka cuisine. This can be cooked both on a griddle and a Kadai/wok. There are many varieties of Akki Roti as well. Coorgis make this with minimal ingredients by using just Rice flour, cooked rice and salt. Where as in Bangalore and Mysore there are a few more ingredients added to this.
My mom uses greens like Amaranths, Dil Leaves, Fenugreek Leaves while making the roti instead of the usual Cilantro. This gives a unique taste and also is healthy.
In a bowl, mix all ingredients except oil in a bowl. Add required amount of water to make soft firm dough.
Divide into equal sized balls.
Grease a griddle/tawa; place a rice ball and using your fingers pat the dough spreading and shaping to a circle – a thin pancake shape.
Make a few holes so that the roti does not puff up.
Grease it with oil and cover and cook for a minute.
Remove lid and cook on medium heat till the lower side is slightly golden brown in colour.
Flip and grease again with oil. Roast till slight golden brown in colour.
Cool the tawa and repeat the above steps for rest of the rice balls.
Serve with a dollop of Butter, Coconut chutney or Brinjal Chutney or Chutney powder & Curd.
– Greens like Amaranths, Fenugreek or Dill Leaves can be used instead of coriander
– Grease your fingers with oil or wet with water to avoid Rotti dough from sticking.
– These rotti’s can be made on a butter sheet or a thick plastic sheet.
– You can also roll this out using a rolling pin, make sure that either the rolling pin is greased or cover it using the other half of the paper or a thick plastic sheet or plantain leaves used.
– Transfer the flattened rotti onto a hot griddle or tawa removing off the butter sheet or plastic sheet.