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25 mins
Akki Roti Recipe

Akki Roti

Rating 3-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for EntertainingAn Unusual Recipe
Mamtha Sunil Kumar

Recipe by  

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.

      Preparation Time: 10 Minutes

      Cooking Time: 15 Minutes

Ingredients for Akki Roti

If you are not familiar with any ingredients, please check our International Cooking Terms page.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
1 large
3-4 sprigs
2 oz
fresh grated coconut
green chilies
1 tablespoon
cumin seeds
curry leaves
5 oz
rice flour
6¾ fl oz
vegetable oil


How to Cook Akki Roti

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. 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.

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
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Reviews of Akki Roti

Rating 2 out of 5 - Many cooks will make this recipe again March 20 2014
The 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".
(3 reviews)
Rating 4 out of 5 - Many cooks will make this recipe again November 25 2013
Recipe sounds complicated but actually it's dead easy and tastes great with a little melted butter on the top
(7 reviews)

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