Every place I have lived in or travelled to leaves behind a recipe with me to take back home. Karnataka – My home for the past decade has taught me more than a few. Akki roti tops the list anyday.


Akki roti is a roti is a roti.

The simplicity of the ingredients makes it a common food in most households in Karnataka. Just rice flour and flavouring as we need it. I have had akki rotti with just cumin and salt in it, and a complicated akki roti with 10 items to flavour it. Substitute the cayote with grated cucumber for a different version of the roti. Fennel leaves is optional if you are not a big fan of it. Reduce the water as cucumber leaves a lot of water when grated. But the basic recipe remains the same. Akki roti is a roti is a roti.

Tips to get a perfect Akki rotti

  1. The dough made should not be thick like chapathi dough. it should be soft and easy to spread.
  2. The pan should not be hot while spreading the dough on it with the hand.
  3. Washing the back of the pan after every roti is my way of keeping the pan cool while not removing the oil on the pan after every roti.
  4. The thinner the roti, the crispier the roti is.
  5. Grating the vegetables and cutting the leafy vegetables fine, is the key to a perfect Akki roti.
  6. Make sure to buy the “Raw Rice Flour”.

Akki Roti – Rice flat bread

Prep Time 20 mins
Cook Time 20 mins
Course Breakfast
Servings 3


  • 1.5 cup Raw rice flour
  • ¾ cup Onion finely diced
  • ½ cup Carrot grated.
  • ¾ cup Chayote grated.
  • ¾ cup Fennel leaves finely chopped
  • ¾ cup Coriander leaves finely chopped
  • ¾ cup Spring Onion finely chopped
  • ¼ cup Coconut grated
  • 1 Piece Green chillies finely cut
  • 6 Piece Curry leaves finely chopped.
  • 1 tsp salt
  • 2 tbsp Oil
  • ¼ cup Hot water


  • Mix all the ingredients except the rice flour, and mix well.
  • Add the rice flour and mix well.
  • Add the hot water and bring all the ingredients together into a dough.
  • Add a few drops of water if you feel the dough is too brittle. The dough has to be soft enough to spread, softer than a regular chapati dough.
  • On a pan without the heat on, spread a teaspoon of oil all around the pan to form a layer.
  • Take the prepared dough, the size of a tennis ball ,and spread it evenly all along the pan.
  • The dough should be spread to ¼ inch thickness.
  • Make 4 holes in the spread dough to hold the oil like shown in the video.
  • Pour 1/4th tea spoon of oil in each hole.
  • Place the pan on the heat and close with a lid.
  • Allow it to cook for a 2-3 minutes. Open to check occasionally.
  • Turn the roti over to cook the other side.
  • Akki roti is ready. Serve with coconut chutney.
  • Wash the back of the tawa after each roti to cool down the tawa for the next roti.
Keyword Adai, Akki roti, Karnataka akki roti, Rice roti, Roti

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