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Akki Roti with ghee on top seved with gun powder
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Masala Akki Roti Recipe | Rice Flour Roti Recipe - Karnataka Special

Masala Akki Roti Recipe | Rice Flour Roti Recipe, a healthy traditional & popular South Indian rice flour-based roti generally served for morning breakfast.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast / Lunch / Dinner, Indian Flat breads
Cuisine: Indian (South Indian)
Keyword: Akki Roti, Masala Akki Roti, Rice Roti, biyyam Pindi Rotti,
Servings: 4
Author: Padma Veeranki

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.