Masala Akki Roti Recipe | Rice Flour Roti Recipe | Akki Rotti Recipe – Karnataka Special Breakfast is a traditional & popular South Indian rice flour-based roti. It is generally served for breakfast with a choice of coconut chutney, a spicy red chutney, vegetable chutney or Gun Powder.
Akki means rice and Roti, of course, means flat bread. Making akki roti (rice flatbread) by combining rice flour, onions, green chilies, and cumin seeds is the traditional way to make. But, you can also include some veggies, greens of your choice & few more spices to your liking & making it even more delicious as well as nutritious. This flatbread is colourful and flavourful.
The unique flavour of this Masala Akki Roti comes from the onions, carrots, dill leaves, fresh coriander and curry leaves along with a hint of ginger & cumin in every bite. Dill leaves is one of the key ingredients for this recipe & elevates the taste and flavour of this recipe…So, do not miss that!! I would highly recommend using fine rice flour for this recipe and not coarse rice flour as you may not be able to shape it properly and there might be cracks while roasting as it may not hold together.
Serve akki roti hot with a dollop of butter or ghee.. Though this tastes great on its own, you can pair it with a choice of coconut chutney, any spicy red chutney, vegetable chutney or even Gun Powder. This makes a filling breakfast or dinner or a mouthwatering quick snack between meals.
Easy Steps to follow for
Masala Akki Roti
LET’S MAKE THE DOUGH:
- To a large bowl, add 2 cups Rice Flour. Make sure to use fine rice flour and not the coarse one. Click to HERE check How to prepare Rice Flour at home.
- To this, add required salt. Now add in the rest of the ingredients- finely chopped dill leaves, grated carrot, finely chopped onion, coriander, curry leaves, green chillies, ginger, shredded fresh coconut & cumin seeds. There is no specific amount of the added ingredients. Increase or decrease any ingredient to suit your taste.
- Squeeze and mix well until onions release all the moisture.
- Now add water gradually (around ¾ cup) water and start mixing the flour.
- Add more water as required and knead to the soft and pliable dough without applying much pressure. Akki roti dough is ready, cover & set aside for at least 15 minutes. You can store it in the refrigerator for 2 to 3 days and make roti as and when needed.
TO PREPARE ON A BUTTER PAPER OR BANANA LEAF:
- I would love to use banana leaf, but do not have access to it, so I’m using butter paper. You can also use a plastic sheet or aluminium foil.
- To prepare akki rotti on a butter paper, grease the butter paper. (If using banana leaf and it’s not tender, heat slightly and then grease with oil.)
- Take a big lemon sized dough ball, tap gently & spread to a thin roti using your fingers (Watch Video). I’m making rotis in the size of 3 to 4 inches in diameter. You can also make bigger ones.
- Make a hole in the centre. If you make big rotis, then make 3 to 4 holes spread across the roti. This will help to roast evenly as we can add oil in the centre through the holes.
- Now, flip over the butter paper to the hot pan and press gently so that roti sticks to the pan & remove the butter paper.
- Cook the Masala Akki Roti on medium heat for a few seconds. Flip over to the other side once the base is cooked.
- Flip the roti and drizzle a teaspoon of oil around the roti and cook it on both sides until brown spots appear.
- Now add oil and cook on both sides until you see some golden spots. Once done, remove Akki Roti from the pan and serve warm.
TO PREPARE ON TAWA (NON STICK OR IRON/CAST IRON PAN):
- Grease the heavy-bottomed tawa/kadai with 1 tsp oil.
- Take a dough ball and spread directly on the tawa/kadai. Tap gently to a thin thickness and make a hole.
- Place the tawa/kadai on medium flame.
- Cook on both sides. Add a tsp of oil & cook until it turns slightly golden brown.
- Now let the tawa cool for a while and then make the next roti. Alternatively, you can also use two tawas.
NOTE: When using the tawa method, you will either need 2 pans to alternate between while making the other roti or you will have to wait until the pan cools down. If you like crispy akki rotis, using an iron or cast iron pan/kadai gives perfect results and is my favourite way to make!!
Serving Suggestions:
- Serve akki roti hot with a dollop of butter or ghee. Though masala akki roti tastes great on its own, you can with a choice of coconut chutney, any spicy red chutney, any vegetable chutney or even Gun Powder.
- Serve for breakfast or an evening tea time snack along with a hot cup of Filter Coffee or Masala Chai.
Masala Akki Roti Recipe | Rice Flour Roti Recipe - Karnataka Special
Ingredients
- 2 Cups Rice Flour Fine Variety
- 1 tsp Salt Adjust to taste
- 1/4 Cup Dill Leaves Finely chopped
- 1/4 Cup Carrot Grated
- 1 Medium Onion Finely chopped
- 1 tbsp Coriander Finely chopped
- Few Curry Leaves Finely chopped
- 2 to 3 Green Chillies Finely chopped
- 1 inch Ginger Grated
- 1/4 Cup Fresh Coconut Shredded
- 1 tsp Cumin Seeds
- Water as required
- Oil as needed for cooking Roti
Instructions
LET'S MAKE THE DOUGH:
- To a large bowl, add 2 cups rice flour.
- To this, add required salt, finely chopped dill leaves, grated carrot, finely chopped onion, coriander, curry leaves, green chillies, ginger grated, fresh coconut & cumin seeds.
- Squeeze and mix well until onions release all the moisture.
- Now add water gradually (around ¾ cup) water and start mixing the flour and knead to the soft and pliable dough without applying much pressure..
- Cover & set aside for at least 20 minutes.
TO PREPARE AKKI ROTI ON A BUTTER PAPER:
- To prepare akki rotti on a butter paper, grease the butter paper.
- Take a big lemon sized dough ball, tap gently & spread to a thin roti using your fingers (3 to 4 inches in diameter). Make a hole in the centre.
- Now, flip over the butter paper to the hot pan and press gently so that roti sticks to the pan & remove the butter paper.
- Flip over to the other side once the base is cooked.
- Now add oil and cook on both sides until you see some golden spots.
TO PREPARE AKKI ROTI ON TAWA (NON STICK or IRON/CAST IRON PAN):
- Grease the heavy-bottomed tawa/kadai with 1 tsp oil.
- Take a dough ball and spread directly on the tawa/kadai. Tap gently to a thin thickness and make a hole.
- Place the tawa/kadai on medium flame.
- Cook on both sides, add a tsp of oil & cook until it turns slightly golden brown.
Recipe Video
Notes
- Use fine variety of Rice Flour for this recipe and not coarse one as you may not be able to shape it properly & there might be cracks while roasting as it may not hold together.
- Though dill leaves is one of the key ingredients & elevates the taste and flavour of this recipe, use it in moderation as it has a strong flavour, which might not be liked by everyone.
- The dough should be medium soft and not too hard or too soft.
- You can also add 1/4 cup cooked rice to the mixture and mi. This makes the roti soft and is also a good way to use left over rice!
- You can prepare the dough and refrigerate it for about 2 to 3 days & use it later.
- When using the tawa method, you will need 2 pans to alternate between while making the other roti as the pan will be hot.
- If you like crispy akki rotis, using an iron or cast iron pan/kadai gives perfect results.
Check out other Breakfast Recipes from blog!!
MOST POPULAR BREAKFAST RECIPES ON BLOG:
Many more to come!!…..STAY TUNED!!
Hungry for more? Never miss a recipe!!…Subscribe to MasalaKorb and have posts delivered straight to your inbox! And connect with me on Facebook, Twitter, Instagram and Pinterest for all of the latest updates.
Did you make a recipe? Make sure to tag your photo with this hashtag: #masalakorb
Happy Cooking 
Cheers!!
Padma.
I love akki roti when I tried it at a friends house. I have never attempted to make it at home, your recipe sounds perfect to give it a try.
Fell in love with the images you have captured. The akki rotis look so perfect and just the right amount of chutney podi with it, Ahha!!
I love akki roti and your pictures are literally making me drool. The dill leaves indeed gives a lot of flavor to this akki roti. I add carrots as well in mine.
I’m yet to try akki roti in my kitchen, this sounds so delicious! Loving your so good explained method that even a new cook can make with so ease. so yum!
I love akki roti so much. Its an easy to prepare and enjoyable flatbread. I’ve usually made it with carrot and fresh coriander. Like the addition of dill and also the suggestion of serving it with gun powder. Click are so so good.
This is a very interesting roti. I find it easier to make than our pathiri, which can be a real pain at times! With all the greens and goodness in it, sounds like something to have when you want it to be fulfilling…
Have seen this recipe on many platforms but never with the addition of all masalas and veggies. A perfect meal for Gluten intolerants and vegans. Would love to try it someday.
Usually we make rice flour chapati with simple salt and a bit of oil and serve it with chana saag but your masala Akki roti looks so inviting. Savings in my wish list.
I once tasted Masala akki roti at my friends place and lived ut to the core. Anything made with rice flour is my favorite. Addition of dill leaves makes it more flavourful.
I hate dill but looking at your beautiful pictures I want some. I am sure my family will think I have definitely lost it. But looms yum.
I will try adding some carrots next time.
Thank you for sharing that tasty and healthy food recipe.