Masala Akki Rotti, often simply referred to as Akki Rotti (with “Akki” meaning rice in Kannada and “Rotti” meaning flatbread), is a popular breakfast/lunch dish in Karnataka.
Traditional Akki Rotti is made using just rice flour, salt, and water. In contrast, Masala Akki Rotti is more flavorful, as it includes rice flour, finely chopped onions, grated carrots, and sometimes grated coconut, chopped dill, cumin seeds, finely chopped green chilies, salt, and water.
Making Akki Rotti can be a bit tedious for someone trying it for the first time, and it can be even more challenging if you are preparing it for more than four or five people. However, this traditional Karnataka recipe for breakfast or lunch is definitely worth a try.
I usually make Masala Akki Rotti at least once every two weeks because both my husband and I love it. We enjoy it with peanut chutney or coconut chutney, pickles, and some vegetable stir-fry for added fiber.
I hope you try this recipe and enjoy it. Don’t forget to leave a comment or tag me on Instagram @swaadista with your creations!
Ingredients
Method
- In a large mixing bowl, combine all the dry ingredients: rice flour, semolina, finely chopped onion, carrot, green chilies, cumin, chopped dill, and salt. Mix them well. Next, add ghee to the mixture. Gradually add water in small amounts and continue mixing until a soft dough forms. Be careful not to make the dough too tight, as this could affect the softness of the akki rottis.
- Add one teaspoon of melted ghee or oil, coat the dough evenly, and let it rest for 15 minutes.
- First, cut a piece of parchment paper to a size of 20 cm by 20 cm. For better results, consider cutting it into a round shape to match the size of the tawa and the rotti you plan to make. Next, add 1/4 teaspoon of oil to the parchment paper and spread it evenly to coat the surface well.
- Heat a tawa or griddle over medium heat and grease it with oil or ghee.
- Take a small golf ball-sized dough, flatten it, and use your fingers to shape it into a round rotti of your preferred thickness. (To spread the dough more easily, lightly oil your fingers and palm.)Lift the parchment paper and carefully flip it onto the hot tawa or griddle. Gently peel off the paper, being careful not to disturb the rotti. Toast the rotti until it is well-cooked and begins to brown, which typically takes about 2 minutes on medium-low heat. Apply ghee to the top side, then flip the rotti and toast the other side until it is also cooked.Repeat this step for the remaining dough.
- Serve hot masala akki rotti with peanut chutney or coconut chutney. Enjoy!
Notes
- You can add other vegetables such as grated cucumber, zucchini, or bottle gourd to the dough, but be cautious with extra water due to their moisture content.
- Overcooking can make the rotti hard, so toast each side over medium-low heat until lightly browned.
- Akki Rotti is best enjoyed fresh; to keep it soft, sprinkle a little water on a tissue and cover it immediately, or store it in a hot case until served.
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