Akki Roti (Rice Flour Roti)

Akki Roti is a type of flatbread made from rice flour and spices, herbs, and other vegetables. They are a trendy breakfast in Karnataka Foods. “Akki” is a Kannada word that means “rice” and “roti” is “flatbreads.

This means that Akki Roti is a translation of rice roti. It is not just gluten-free but also delicious and easy to make. Akki Rotis are typically eaten with coconut Chutney; however, other Chutney, like Sagu and mixed curry, works perfectly.

Rice Flour Roti

There are two types of Akki roti. The first is prepared with the easiest method by mixing rice flour and other ingredients in order to create dough. The dough is then spread out with fingers into a flatbread.

The other is known as ubbu Roti, ukkarisida the rotti. It is prepared using an uncooked dough in which the rice flour is simmered in boiling water for a short time. The same method we prepare the modak dough.
Small portions of dough are rolled out like regular Roti before being baked on a griddle. Making akki roti using the method first is extremely simple, and it takes just 25 minutes to cook 2 portions.

About Akki Roti Recipe

My recipe for making Nikki Roti is easy and includes the most fundamental ingredients, such as rice flour and cumin seeds, ginger, curry leaves, onion, salt, carrots, coconut, and fresh and green chilies.

To make a more traditional recipe, different ingredients, such as Dill leaves (subside shop), soaked chana daal, and coriander leaves, could be included.

Vegetables such as grated carrot or cucumber, bottle gourd, and zucchini could also be included.
In this blog post, I’ll explain how to make akki Roti by following the same procedure and suggestions and techniques for making them soft.

The traditional akki roti dough is spread onto the griddle, banana leaf, or white cotton fabric. Then it’s transferred onto the griddle to cook. When I was in India, the Indians would make them using the banana leaf we found in our garden; however, here in Singapore, I cook the cakes on a piece of parchment or sometimes directly onto the tawa.
In this blog, I present two ways of spreading the tawa swathes: 1. On the tawa directly and 2. on the parchment paper, the banana leaf, or the cloth.

If you have a smaller couple, they can be made by griddling them, but this method only works when cooking up to two servings because it will take longer. Therefore, you should use parchment paper in the container.
Akki Roti is a dish that is a popular choice for making thin or slightly thicker, depending on your preference. Making them uniform and thin is a matter of training.


1. In a mixing bowl, include the following ingredients:
• 1 cup rice flour
• 1/3 teaspoon salt
• 3 tablespoons of fresh coconut
• 1 teaspoon cumin seeds
• 1 finely chopped green chili
• 1 fresh curry leaf cut finely
• 2 tablespoons of coriander leaves or Dill leaves (optional)
• Two to three tablespoons of very well-chopped onions.
• 1 cup of grated carrot (or bottle gourd, cucumber)
• 1/2 teaspoon of grated ginger (you might not need it if you do not like it)
2. Mix all ingredients thoroughly.
3. Add water slowly to help bind the flour. Be careful not to pour a lot of water at once. Continue adding water until you can. The quantity of water you add will depend on the moisture of your onions, vegetables, and coconut. Be sure to add the water at a moderate rate.
4. Form a soft dough. The carrots changed the dough’s color. Akki roti dough needs to be spongy and moist since it makes it easier to spread the dough.
5. Divide the dough into 4 equal balls.

Method – 1

  1. Distributing dough over a piece of cloth or parchment or paper.
  2. If you’re making large quantities, the recipe can be rinsed with two white cotton cloths or used banana leaves for spreading the akki Roti.
  3. Make sure you squeeze the cloth; it must be damp without dripping. Lay the cloth out and put an object on it. If you are using parchment paper, make sure to grease it before.
  4. Spread the dough gently using your fingertips. I do not pat the dough; instead, I spread it with my fingertips.
  5. If your dough does not spread quickly, dip your fingers in water to continue spreading. Akki Roti should be a manageable amount of light.
  6. Warm the pan.
  7. Lift the Roti gently using the banana leaf or parchment paper and then place it onto the tawa (roti side down on the tawa and the parchment paper over). Dab gently onto the pan.
  8. Then slowly lift or remove the banana leaf. It is cooked on both sides.

Method -2

Because I just made four rotis, I only used two pans. I made the Nikki onto the tawa, which was excellent. The tawa must be refrigerated before spreading the Roti, or the dough can get stuck to the pan.

How to Make Akki Roti on Tawa?

Akki Roti

6. Make sure to grease a cooling pan and set it up on the countertop in the kitchen. Don’t warm the pan at this point. Put a dough ball on the tawa. Begin to smooth it by spreading the dough from its center to the entire.

7. the dough can be spread evenly and efficiently with sufficient water. Set a bowl that is half full with water and set aside. Dip your fingers into the water and roll the dough if you need to. This will help keep the Roti from becoming too soft. If you are making a thick roti, create a few small pieces of rotti at intervals of 2 inches to ensure even cooking. After making the akki roti keep the tawa in the oven and make it.

8. If you notice that the Roti cooked on one side, it will be a golden hue, flip it over and cook another side until you see the light brown spots appearing. Sprinkle oil on the inside part and cook for a second time. Make sure to use a spatula or a spoon for uniform cooking.

9. To make the next Roti, it is necessary to chill this pan thoroughly before we use it. You can also use two pans, alternately using until one is cold. Two pans are ideal for this function.
Serve your akki roti with Chutney. They are delicious and served hot. After cooling, they can become complex and dry, based on the flour used. If you intend to cook these akki rotis a few hours before, place them on a plate and keep them in a dry cloth.

Pro Tips

1. Make sure to use fine, easy rice flour when making the Roti. If the flour you use isn’t smooth, the akki roti can become complex and challenging. If your flour needs to be well-groomed and smooth, you may also want to sieve it.

2. It’s the grade of the flour that creates an enormous distinction. Using high-quality rice flour is a way to prevent Akki Roti from breaking. This also aids in making extremely thin rotis similar to mine.

3. The dough needs to be soft and sticky. This allows the akki roti to expand well when making. Please put your hands into the water and let it soak in to make soft rotis.

4. If using a banana leaf, rinse it thoroughly to get rid of dirt before using it.I buy rice from the store flour for making akki roti. However, in traditional homes, cooks wash the rice first and then dry it in the sunlight. Finally, mill the rice in a flour mill. The flavor of the Akki roti cooked with this flour is more delicious than a store-bought one. They are soft and are not as hard.

Ingredients (Us Cup = 240ml )

•  1 cup Rice flour (akki hittu)
•  1 small onion cut very thinly
•  3 tablespoons fresh coconut grated (optional)
•  1/2 carrot grate (can be substituted by bottle gourd, if desired)
•  2 green chili deseeded
•  1 to 3 teaspoons of coriander leaves. Or 1 small sprig of curry leaves chopped
•  1 teaspoon cumin or jeera
•  1/3 teaspoon salt, as required
•  1 teaspoon grated ginger
•  Water as required
•  1 Tablespoon oil (or according to the need)
an option
•  2 – 3 tablespoons 2 to 3 tablespoons of sabsige (dill leaves)
•  1 tablespoon chana dal soaked

Cooking Steps & Instructions

  1. Clean and thinly chop a tiny onion 2, 2 green chilies, and a few coriander leaves. Grate 1 carrot and 1/2 teaspoon ginger. If you are using subside, wash thoroughly before chopping very finely.
  2. Pour 1 cup of flour into the large mixing bowl 1/3 teaspoon of salt, 1/2 teaspoon of cumin, chopped onions, chilies, coriander leaves, and carrots. Mix all ingredients well. Add 2-3 tablespoons of grated coconut and two to 3 tablespoons of dill leaf.
  3. Add water slowly to create a smooth dough. The dough should be soft and damp. Divide the dough into four equal balls. The dough should be rolled until an even texture. Cover the bowl so that it doesn’t dry out.
  4. Making akki roti with a greased banana leaf or a moist handkerchief, parchment or foil is possible.
    What is the best way to prepare akki roti? Method 1
  5. Put a ball on the damp cloth, the banana leaf that has been greased or wrapped.
  6. Spread it evenly by using your fingers. This will create rounds of Roti. If you notice that the edges of Akki the roti break, dip your fingers in water, and make a connection between the cracks. Continue spreading the cracks.
  7. The cake can be made thinner or thicker to fit your preference. Cut three finger-sized pieces by spacing them one-half inches of space to make them thick.

Toasting the akki roti

  1. The tawa that has been greased is heated at a moderately high heat. Remove the banana leaf, or parchment paper, then reverse it onto the hot tawa, with the side facing towards the tawa. Carefully peel the leaf off.
  2. If the bottom is firm and golden, then flip it over. Toast it on both sides. Then flip it over and sprinkle the oil. Then press it down using a spatula to ensure that it cooks evenly.
  3. Take out the akki roti as soon as you notice dark spots. Be careful not to overcook it. It might turn into a hard. As you cook the akki, prepare another on leaves or the cloth. Transfer the mixture to the tawa when the first batch is made.
    How do you make akki roti? 2. Method
  4. If you’re cooking straight on the tawa, there will be two tawas for each to be used in a different order. Cool the tawa to room temperature before spreading the next Roti.
  5. Make sure to lightly grease the pan and keep it on your kitchen counter. Put the ball onto the tawa. Spread the ball directly onto a thin Akki roti. Put the tawa on the stove, and cook until the base becomes firm. Turn it upside down and cook another side until it is done. Make sure to push down using a spatula to ensure that the food cooks evenly.
  6. To make your next Akki Roti, use a cool tawa or put it off until the previous one is completely cool. If you attempt to spread the dough over the hot tawa, it may become stuck and won’t spread at all. Serve the akki roti along with Chutney.

Nutrition Facts (estimation only)

Calories: 218

Calories of Fat: 45

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