“Akki Roti” is a specialty of Karnataka. I tasted this Roti long back with special onion chutney at Udipi Hotel. I tried myself once by patting the rice dough by hand and fried in hot tawa. It was good but little hard. After some research I found out Juicybites recipe seems to be simple and perfect.
I followed the recipe (except the quantity of water – I used one cup water for one cup rice flour) and made surprisingly soft Roti. I have not made the subzi mentioned in Juicybites but served with onion chutney.
Onion Chutney – Method I
Difficulty: EasyA simple chutney recipe made with pearl (sambar) onion and red chili.
Akki Roti – karnataka recipe
Course: BreakfastCuisine: Indian, KannadigaDifficulty: Easy
Servings
2
servingsPrep time
5
minutesCooking time
20
minutesAkki Roti is a kannadiga dish made with rice flour that is served for breakfast.
Ingredients
Rice flour – 1 cup
Water – 1 cup
Salt – 1/2 teaspoon
Directions
- Boil water with salt. When it starts boiling, reduce the heat and add the rice flour. Stir the flour and water well till it becomes a thick dough.
- Turn off the stove and close the dough with a lid. After ten to fifteen minutes, remove the lid and allow the dough to cool.
- When it is warm enough to handle, knead well and make a soft dough. Take out orange size dough and roll it like chapati and put it on a hot pan. Leave it on the pan for few seconds and then turn it to the other side. With a spatula press the roti gently as the roti puffs up. Remove from the pan.
- Repeat step 3 with the remaining dough.