Akki Rotti Or Rice flour Roti

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Akki Rotti reminds me of my grand mother and mom making this very often for morning tiffin. Even when they packed for lunch, it used to be so tasty that my friends used to ask me for a small piece of it. Now my child says the same thing.
I make this Akki Rotti almost weekly once. For those who does not know the meaning of this Akki means Rice in Kannada. You can imagine Rotti to be a round, flattened, roasted bread. Here I have presented a simple method of making Akki Rotti.
You can also add grated Carrot and finely chopped Methi leaves to make it look a Tri-Colour {our Indian Flag Colours} Akki Rotti. Preparation is simple, taste is great. Now you also put together all the below mentioned ingredients and make pleasing, bit soft, bit crunchy Akki Rotti. Serve hot with any type of Chutney, Pickle or Ranjaka.

Akki Rotti or Rice flour Roti Ingredients:

  • Rice Flour – 2 cups
  • Finely chopped Onion – 1
  • Finely chopped Green Chilly – 2 (optional)
  • Chopped Curry Leaves
  • Chopped Coriander Leaves / Cilantro
  • Cumin Seeds / Jeera – 1 tsp (optional)
  • Salt
  • Coconut grated – 3 tsp

Preparation Time: 20 mins

How To Make Akki Rotti or Rice flour Roti:

  1. Mix all the above ingredients with water and prepare soft dough. It should be bit smooth and soft, not like chapati dough as seen below.
  2. Make small balls from the dough as shown in the image.
    Akki Rotti dough
    Akki Rotti dough
  3. Take a smooth paper (Holige/Obbattu paper) or plantain leaves, grease with oil, place a ball on it, finger press and flatten it until you achieve Roti-like round flat shape as shown below.
    Akki Rotti Preparation
    Akki Rotti Preparation
  4. Grease the normal Dosa tawa with oil, place the paper with flattened rotti on the tawa. Press the edges of the Rotti; remove the paper slowly while the Rotti place is being placed on tawa.
    Akki Rotti Preparation
    Akki Rotti Preparation
  5. Grease the Rotti with oil and bake both the sides properly. Remove from tawa and repeat this for all Rotti dough balls prepared earlier.

Tip:

While pressing and flattening the Rotti balls on the smooth paper, wet the palm with water to avoid Rotti dough from sticking to your palm.

This Akki Rotti can have with Coconut chutney or with Chutney powder plus Curd.

8 COMMENTS

  1. hi,

    did u use hot/ warm water to bind the flour..normally people in kerala bind the rice flour with warm/ hot water.can u please let me know???

    • Minal, I have used normal water to bind the flour. I don’t use warm or hot water usually. Even then I found that the Rotti comes out soft and tasty. My experience has been that softness depends on kind and quality of the Rice flour used. Of course, there is nothing stopping you from using warm water as well if you think it helps. Thanks!

  2. You should mix Aralu (toasted / puffed rice) with the dough to get softness and authentic Malnad taste. Ideally the dough should be prepared using hot water.

    You can also add avarekaalu (pre-cooked) or finely chopped sabsige soppu (instead of coriander leaves) for a different flavour. Rotti goes well with fresh coconut chutney.

  3. Hi,
    Your Akki Rotti looks great. Mine comes out hard. I have tried multiple times but all times it is hard. Any tips for me ? I used warm water to make the dough and the dough was NOT hard like chappati dough.

    Thanks.
    Samartha.

    • Samarth – I am unable to guess what the problem could be. Have you tried making the dough a little more moist (add just a little more water) without allowing it to become dry? One other thing you can try is to purchase rice flour from multiple places and try out Akki Rotti with them. May be, it is quality or variety of rice used for the flour which is making it come out hard. Other than trying out these, I cannot think of any other reason why your Rice Roti should come out hard. Do let me know if you still have problems and I will probably ask a few people and find out more about possible ways we can prevent Akki Rotti from becoming hard. Thanks

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