Akki roti is a gluten free flat bread made of rice flour, spices, herbs and vegetables. Akki means rice flour and roti means flat bread. Roti is the common word for flatbreads in India. It is also known as akki rotti or arisi rotti (Tamil). It is a vegan recipe too.
These rotis are gluten free, super delicious, healthy and very filling. You can make it as simple or as elaborate you like. Here I am sharing a very flavorful masala akki roti recipe. Rice roti is usually served with spicy eggplant curry called ennegayi but you can also serve it with chutney.
It takes some practice to make akki roti at home but this post with detailed step by step photos will help you make perfect rice flour roti at home very easily.
I am a big fan of the array of delicious breakfast dishes from Karnataka. I love the simple yet delicious dishes like khara bath, kesari bath, neer dosa, sabudana idli, set dosa for this cuisine along with these rice rotis.
What Is Akki Roti?
Akki roti is a traditional breakfast dish from Karnataka. Akki hittu means rice flour and roti or rotti means flat bread. So the name literally translates to rice flour roti.
Those these are called flatbreads, making akki roti recipe is very different from regular wheat flour roti or phulka. Rice flour is gluten free and you cannot roll them using a rolling pin. Alternately these rotis are patted into thin circle on a greased surface and carefully transferred to hot tawa.
Traditionally a piece of banana leaf is used for patting the akki roti dough but you can also use a zip lock bag, parchment paper too.
You can also spread the dough directly on a tawa
There are three ways to make akki roti.
- Using fine rice flour and warm water to make the soft dough
- Ubbu roti or ukkarisida roti where rice flour is cooked in boiling water, kneaded and rolled out into rotis. This method yields a very soft puffing rotis similar to phukla.
- akki roti with leftover rice. Here cooked rice is blended with water and mixed with rice flour to make dough.
Here I am sharing the detailed recipe for first method and a quick recipe for other two.
Making akki roti is a bit different from making rotis with wheat flour. As mentioned above you cannot roll these rotis due to the absence of gluten. Instead we will pat this dough ball on a greased surface.
A banana leaf is the most prefered choice for this technique but if it is unavailable you can use parchment or butter paper or foil paper too.
You can keep this roti plain or add chopped vegetables, herbs spices and make masala akki roti. We love the masala roti more than the plain rice flour rotis.
Addition of vegetables, peanuts, herbs like coriander leaves, grated coconut makes these rotis super flavorful and delicious. It is one of my absolute favorites 🙂
You can make akki roti recipe thin or thick. Thin rotis turn out delicious with crispy edges while the thick ones are bit dense and soft. I like to make it thin.
Do try out this delicious and best akki roti recipe and enjoy. It is
super simple to make
vegan and gluten free
loaded with vegetables and herbs
Filling and wholesome breakfast
Ingredients & Substitutes
Use super fine rice flour used for making idiyappam, chakli etc is used to prepare akki roti. If you use coarse rice flour or not very fine, the rotis will turn out hard and flaky.
Roasted and crushed cumin seeds lend a wonderful flavor to akki roti. Make sure to crush it very finely else it may break the roti while patting. You can also use crushed ajwain or carom seeds instead.
Roasted and crushed peanuts taste wonderful in this recipe. I have not added it here as I did have them handy. I have mentioned the quantity so do add them if you have.
Whenever I make akki rotti recipe I add a good dose of vegetables. Here I have used 2 tablespoons each of grated carrot, grated fresh coconut, chopped coriander leaves, finely chopped onions.
You can also use grated bottle gourd, dill leaves, chopped spring onions too.
Salt, warm water, oil or butter for making rotis.
How To Make Akki Roti Recipe
Masala Akki Roti Dough
Bring 1 cup water to a rolling boil and let it cool down a bit.
Add 2 tablespoons each- grated carrots, grated coconut, finely chopped onions to a large mixing bowl. Also add 1/2 teaspoon crushed cumin seeds, 2 finely chopped green chillies and 1 tablespoon chopped coriander leaves. Mix the vegetables well and set aside for 5 minutes until onions release some moisture,
To the same bowl add 2 cups rice flour or akki hittu followed by 3/4 teaspoon salt, 1/2 teaspoon sugar, 2 teaspoons oil. Mix very well with a spoon first.
Add hot water little by little and make a soft dough. You will need about 3/4 cup to 1 cup water for 2 cups flour.
Shaping & Frying Rice Flour Rotis
This akki roti dough does not have any gluten in them so it cannot be easily rolled. Traditionally these rotis are patted on greased plantain leaf or banana leaf and then transferred to the hot pan. I always use banana leaf and if you don’t have it you can use a greased plastic sheet or butter paper to prepare akki roti.
One more method is to spread the dough directly on the cold tawa and then heat it. This method is a bit cumbersome and also takes more time, I have given the instructions for this I am not a fan 🙂
Take a big piece of banana leaf and apply oil generously.
Take a big orange sized portion from the dough and place on the banana leaf.
Pat with your hands to make a thin or tick roti. Wet your fingers for easy spreading. If making thick roti put some holes as seen
Heat a tava and once the tava is hot spread some oil. Place the banana leaf over the tava. Let the leaf char a bit, this infuses a wonderful flavor too.
Let cook for minute. gently pull off the banana leaf.
Flip very gently and cook. Cook until the edges crisp up and turn golden brown.
You can use the same banana leaf for making the next roti. One piece of leaf can be used for 7-8 times.
For this method you will need two or three pans, especially if you want to make bigger servings. Take a clean pan at room temperature and grease it well with oil or butter. Place an orange sized ball of prepared akki rotti dough and spread well with fingers. Now heat the tawa and cook till the roti is done with crispy edges and brown spots here and there in medium flame.
To make next roti use the second tawa and let the first one cool completely. Prepare akki rotti similarly alternating between pans.
Ubbu Roti or Ukkarisida Roti
For this variation we will cook rice flour in boiling water until it turns moist. This is further kneaded until the dough turns soft and springy. You can roll this dough using a rolling pin by generously dusting rice flour. Here is a quick recipe.
Bring 2 cups of water to a rolling boil with 1/2 teaspoon oil and 3/4 teaspoon salt. Add 2 cups flour little by little and keep stirring in medium heat until all the flour is absorbed by water.
The mixture will look moist and grainy. Let it cool down for a bit. Once the mixture is warm to touch knead it thoroughly.
Divide the dough into 10-12 balls and roll out into thin rotis. If you are unable to roll you can pat on a greased surface.
Cook on a hot tawa without adding oil. Once cooked, smear some ghee and serve hot.
Akki Rotti With Leftover Rice
Blend 1 cup cooked rice with 1/4 cup water a smooth paste. To this add 1 cup rice flour , grated vegetables and make dough.
Pat and make rotis as explained in the step by step method.
You can serve akki roti as morning breakfast or evening tea time snack. Always serve akki roti hot for best taste and texture.
Rice flour– Always use very fine quality rice flour for making akki roti recipe. I use the flours used for making idiyappam as it is super fine. Coarse flour makes these rotis break while rolling, hard and very flaky.
Vegetables– Vegetables are optional and make sure to grate or chop them very fine if using. You can leave out green chilli when making for kids.
Greens– You can also add finely chopped amaranth, spinach, dill leaves. You can also add chopped curry leaves.
If you have leftover rotis you can store them in refrigerator for 2-3 days. Store in airtight container and heat slightly again with few drops of oil before serving.
Frequently Asked Questions
Yes, this recipe is vegan but traditionally it is served with white butter.
Yes, these rice flour rotis are gluten free naturally.
Yes, fine millet flour can be used.
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Akki Roti Recipe- Rice Flour Rotis
1 CUP = 250 ml
- 2 cups rice flour
- 2 teaspoons oil
- hot water
- 2 pieces of banana leaf
- Oil for frying the rotis
- 2 tablespoons finely chopped onions
- 2 tablespoons grated carrots
- 2 tablespoons cilantro leaves
- 1 teaspoon Finely chopped green chilies
- 2 tablespoons grated coconut
- 1/2 teaspoon sugar
- Take all the chopped vegetables in a bowl.
- Add rice flour, salt, sugar, 2 teaspoons oil and mix well
- To the flour add warm water as needed and make soft dough. Make sure the dough is moist enough to spread.You will be able to spread the dough only if it has moisture.
- Next take a big piece of banana leaf and apply oil generously.
- Take a big orange sized portion from the dough and place on the banana leaf.
- Pat with your hands to make a thin or tick roti. Wet your fingers for easy spreading. if making thick roti put some holes as seen
- Heat a tava and once the tava is hot spread some oil. Place the banana leaf over the tava.
- Let cook for minute. gently pull off the banana leaf.
- Flip very gently and cook till the rotis are done.
- Serve akki roti hot with side dish.
2. Be very gentle through the entire process.
3. If you are not able to make rotis absolutely, just add water and make a thin batter. Make crispy thin dosas on a non stick tava 🙂