Akki Roti recipe is perhaps Karnataka’s premier Roti based dish, originating from the coastal city of Bangalore. It’s distinct taste and texture makes it a yummy dish that kids and adults will love.
Our house had tons of Akki Rotis made for Lunch or dinner and this was served with a generous serving of ghee paired with a spicy curry.
Akki Rotti literally translates to Rice Bread (or rice based Indian bread). Roti in the South Indian states (Karnataka, Andhra Pradesh, Telangana, Kerala and Tamil Nadu) is pronounced as Rotti, with the extra ‘t’ 🙂
Akki Rotti is a derivative of the staple North Indian Roti. You’ll find Akki Rotti in the coastal regions of Karnataka, particularly Mangalore. However, it has now many variations in different regions of Karnataka itself.
A variation you could try with this recipe is to make the Rotti thick or thin. If you roll the dough thinly, like Chapathis, then it’ll turn our more crisper on the edges which we personally love :). Else you could make it a little thicker like Paratha – which will give it more heaviness.
Pair this with South Indian curries or side-dishes and you can craft a simple yet complete meal for that special weekend.
Some curry / side-dish recipe recommendations to go along with Akki roti:
Some more Roti recipes for you to try:
Follow this step-by-step recipe to create super delicious and authentic Akki Rotis. Let us know how it turned out for you.
Akki Rotti Recipe, Karnataka / Mangalore style | Rice Rotti
- 2 cups Rice Flour
- 2 tablespoon fresh coconut Grated
- 7 Nos. green chillies
- 1 tablespoon coriander leaves finely chopped
- 1/4 cup onions finely chopped
- 1 pinch Salt as per your taste
- 1 cup Lukewarm water to mix the dough
How to make:
- Grind coconut and green chillies to a fine paste and mix with all other ingredients to the flour.
- Sprinkle warm water and knead to a hard dough.
- Take a thin pan and pat little dough on top of the pan.
- Put few holes in the centre using your fingers, add oil in and around the holes and then place the tava on fire.
- Close with a lid and fry on medium flame carefully turning the pan for even heating.
- When the roti becomes crisp carefully remove it from the pan using a thin ladle.
- Serve hot with chutney.