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 flavoring as we need it. I have had akki roti with just cumin and salt in it, and a complicated akki roti with 10 items to flavor it. Substitute the coyote with grated cucumber for a different version of the roti. Fennel leaves are 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.

Tips to get a perfect Akki rotti

  1. The dough made should not be thick like chapati 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”.
  7. The Kadai used should be a well seasoned. Using a brand new kadai/bandli for the recipe would not help.
  8. You can use the Appa Chatti if you have one at home.
  9. Apply oil on the kadai before spreading the dough on it.
  10. Leaving the lid on the bandli/kadai for few minutes, will cook the front side of the roti. No need to turn it upside down.

The Kadai/ Bandli I used for the recipe

Cast iorn kadai

You can buy the cast iorn kadai here.

This is an Aluminium Kadai I use. The kadai has to be used for a few months before it can be used for making a roti.

Aluminium Kadai

Here is where you can buy it.

Akki roti | Rice flat bread

Prep Time 20 mins
Cook Time 25 mins
Course Breakfast
Cuisine Indian
Servings 3


  • 1.5 cup Raw rice flour
  • 1/2 cup Onion finely diced
  • 1/2 cup Carrot grated.
  • 1/2 cup Chayote grated.
  • 1/2 cup Fennel leaves finely chopped
  • 1/2 cup Coriander leaves finely chopped
  • 1/2 cup Spring Onion finely chopped
  • 1/2 cup Coconut grated
  • 1 Piece Green chillies finely cut
  • .6 Piece Curry leaves finely chopped.
  • 1 tsp salt
  • 2 tsp Oil
  • 1/2 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 kadai 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 with 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 teaspoon of oil in each hole.
  • Place the kadai on the heat and close with a lid.
  • Allow it to cook for 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.

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