25 mins
Akki Roti
Recipe by Mamtha Sunil Kumar
Akki Roti is rice based bread originating in the southern Indian state of Karnataka or, to be more precise, just north of Karnataka. Akki Roti makes for a quick and filling breakfast. Though, like many Indian recipes, it has lots of ingredients, it is actually very quick to prepare and needs very little cooking time. It is an all time favourite with kids as they can eat it on the move.
Thirty-Minute Turkey Chilli 
Ale Braised Vegetables Ingredients for Akki Roti
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
Currently displaying quantities in US Imperial Measurements
How to Cook Akki Roti
- Peel and finely chop the onions and peel and grate the carrot. Finely chop the curry leaves, coriander leaves and green chilies (you can also mince the chilies if you want your Akki Roti spicier).
- Transfer all the chopped ingredients into a large bowl. To this bowl add the rice flour, cumin seeds and salt. Add the grated (minced) coconut but be sure to defreeze it completely if you have a frozen pack because frozen coconut tends to have excess moisture and that can damage the final dough consistency. Add the grated carrot and mix well.
- Once the dry mixture is blended well, add the water a little at a time and knead softly (using your hands) into a well bonded dough. Make sure that the dough is bonded enough so as to not stick to your hands. If it is too dry you can sprinkle a few drops of water or, if it turns out to be too sticky, you can add some more rice flour to get to the desired consistency. The kneaded dough would look like a small football.
- Cut a piece of greaseproof paper about 8" x 12" (20cm x 30cm) and place it on a flat surface. Smear 1 teaspoon of cooking oil over the greaseproof paper, making sure that the entire sheet is covered. Take a portion of the kneaded dough about the size (and shape) of a tennis ball. Place this in the centre of the paper and press it in a circular motion to make it into a thin flat disc. Ensure that the dough is of even thickness all over.
- Place a large, heavy-based frying pan (skillet) on a medium heat. Add 1 tablespoon of oil to the pan and, when hot, carefully lift the flattened dough (along with the greaseproof paper) and turn it over into the pan so that the dough is on the underside. Slowly separate the paper from the dough (since you have oiled both the paper and the pan, the paper easily peels off).
- Cover the pan with a lid or plate and let the Akki Roti cook for 2-3 minutes. Remove the lid after 3 minutes (the bread will have separated from the pan) and flip the bread over using a spatula, to bake it the other side. Once both sides are cooked, use the spatula to transfer the Akki Roti to a serving plate.
- Keep warm, and repeat the process with the reminder of the dough. You should be able to make about 4 Akki Roti from the ingredients in this recipe. Serve Akki Roti with salted butter or, if you are very calorie conscious, substitute the butter with either fat free sandwich spread or low fat cheese.
MAMTHA SUNIL KUMAR'S HOT TIP:
Moisten your fingers while flattening the dough to ensure that the dough doesn't stick to your fingers and palm. Also, to get a softer bread you can add a tablespoon of curds to the dough
Reviews of Akki Roti
 March 20 2014The ingredients were hard to find (USA) and I'm not sure, at the end of the day it was worth the effort. Rather a plain "bread". lizzy (3 reviews) |
 November 25 2013Recipe sounds complicated but actually it's dead easy and tastes great with a little melted butter on the top pammy (7 reviews) |
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