26 February, 2007

Akki Rotti with Coriander Chutney

Akki Rotti is one of my favourite breakfast/brunch items. It’s a power house of nutrition and flavours. There are many recipes and methods of making akki rotties and this is my all time favourite recipe from my Amma. This recipe comes to my rescue when all I can think of is having some delicious and tasty food without spending too much time in kitchen. It is not just simple and easy to prepare but tastes really good with or without any side dish. You can make it spicy or mild, with or without vegetables. But after many pros and cons, trials and tests I have figured out my Amma’s recipe as a winner:)

Akki Rotti with Coriander Chutney

Akki Rotti
Prep Time: 15 mins
Cooking Time: 15-20 mins
Serves: 3-5
3 cups Rice Flour
1 large Onion, finely chopped
1 Carrot, finely grated
2-3 Green Chillies, finely chopped
¼ bunch Dill, finely chopped
¼ bunch Coriander Leaves, finely chopped
½ cup Grated Coconut (optional)
1 tbsp Channa Dal
½ tbsp Urad Dal
½ tbsp Mustard
½ tbsp Jeera/Cumin Seeds
1 tbsp Curry Leaves, chopped
2-3 tbsp Oil
Salt to taste

Akki Rotti

Take oil in kadai and add channa dal, urad dal, mustard and jeera.
Add chopped curry leaves, onion and green chillies when mustard stars spluttering.
Sauté them till onions turn transluscent.
To this add grated carrot and sauté it for a minute.
Pour 2 cups of hot water and add salt to it.
Now add rice flour, grated coconut, chopped dill, coriander leaves and mix well.
Keep mixing the mixture till dough comes together. Make sure that the dough is moist enough.
Turn off the gas and keep the dough to cool for about 5-10 minutes.
Using little water make large lemon sized balls.
Take butter paper or plastic sheet and apply little oil on the surface.
Keep the dough ball in the centre and press it flat using finger tips to ½ cm thickness. I usually cover the sheet with another plastic sheet or butter paper and press them using wide plate, where as my mother use plantain/banana leaves.
Heat the pan and carefully transfer the rotti.
Cook both the sides till they turn golden yellow by applying little oil or ghee if desired.
Serve hot with Coconut Chutney or Sambar or Badane/Eggplant Ennegai of your choice.

Akki Rotti with Coriander Chutney

I served Akki Rotties with Coriander Chuteny. Here is the recipe.

Coriander-Coconut Chutney
Prep Time: 5 mins
Cooking Time: -
Serves: 4-5
¾ cup Coconut, grated
1-2 Green Chillies
½ cup Coriander Leaves
½ marble sized Tamarind
¼ inch Ginger
Salt to taste

Coriander Chutney

Grind all the ingredients to smooth paste using warm water.

Akki Rotti with Coriander Chutney


  1. I have seen a quite a few Akki roti recipes on blogs, but have never tasted any. I think its time I made these for myself :-)

  2. Hey Supriya

    Lovely pictures! I am so hungry now! This is how my mil makes Akki roti. I make mine the cold water way! But the hot water method do make the rotis softer! Will make it this way next time. How come your rotis are yellow? Did you add turmeric?
    Lovely, keep the posts coming!

  3. Akki Roti looks tasty, you have explained the steps well, time to make it I guess.

  4. Supriya, that is a spectacular breakfast! Lovely photos as always, and the recipes sound wonderful. Thanks for sharing them :)

  5. They look soo delicious..I had akki rotti made by my friends mom in Coorg. Never succeeded making it by though. I Just can't get it right-transferring from the plastic sheet to the pan is also little tricky :(

  6. Hi Supriya,
    Your version of Akki roti looks nice. Thanks for sharing.

  7. Very supriya, as usual photos also. Viji

  8. Hi Supriya,
    Akki roti, must be making a sumptuous meal :)It resembles our thalipeeth.Must try this one .You win our hearts with your lovely photos as usual:)

  9. @priya,
    this is a kannadiga food priya. as i mentioned in my post u can make it milder or spicier according to ur taste. hope u give it a try sometime:)

    adding hot water makes it softer. do share ur MIL's recipe with us.
    i guess the yellow colour is due to carrots which i have added here. i have not added any turmaric here.

    if ia m not wrong this is ur first visit to spice corner:) welcome dear and thank u for stopping by. u will find many recipes of akki rotti in different blogs. so do give it a try sometime and let me know if u like it:)

  10. @linda,
    thank u girl:) it is very healthy breakfast linda and best thing is it requires very less time:) looking at ur love for indian food, i am sure u will like this one too:)

    if ur dough is too moist then its difficult to transfer. try making small rotti of ur palm size manjula. then it won't be difficult to transfer. or else did u try using butter paper instead of plastic sheet. that time u can use butter paper like banana leaves where u can directly put it upside down on tawa. and not to forget to grease the paper/plastic with oil. let me know if it works this way.

  11. @MT,
    thank u dear:) glad u liked it:)

    thank u girl:)

    u r always full of compliments girl:) now i am all ears for ur thalipeeth recipe. please do blog about it soon so that we get to try it:)

  12. your akki rotis look awesome...never seen a yellow color..so far, when I have seen them, they have been white..I like yours too!

    thanks for the wishes my dear! We had a great time...got a surprise delivery for a dozen roses in the afternoon..and then it was a nice dinner out at a restaurant...

    I'll be posting the final roundup of little chefs today! see you there.

  13. I am drooling!!! My akki rottis are more like Coorgis.I will make these sometimes,sounds delicious Sia and looks mouthwatering.I love traditional recipes.

  14. @trupti,
    yellow han??? actually it was white... may be coz of artificial lighting and carrots they look yellowish:)
    oh so had romantic dinner then:) i am glad that u had wonderful time sweetie:)
    i will keep my eye on for the roundup... u are doing a wonderful job girl:)

    what a coincident ashakka:) he he... i just left comment in ur blog and i see urs here:) we r true sisters, what say? :)
    now what is this corrgi akki rotti? can u please post the recipe. is it "ubbu akki rotti"?

  15. hey Sups,never actually tried making akki roti although we used to have it whenever our neighbouring Aunty(who happenned to be a kannadiga)used to make this.Will try this soon.thank dear!

  16. Hey Siyaaa!!!! I am learningggg!! the moment i read the title i knew its got something to do with rice flour, thats the lil piece of knowledge i gained after reading ur post on akki pundi :) btw , how do u manage to get that same yellow colour for all ur pics ?


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  18. Hi Sups!

    Akki Rotti looks awesome...We use to do roti with rice four,just add crushed pepper,jeera,coconut...this is something new to me..

    Thanks for sharing dear

  19. @vini,
    so u did taste this akki rotti. hope u like it too:) do let me know when u try it next time vini:)

    so u r learning some kannada words han? :) akki means rice.
    i guess that yellowish colour is due to artificial light shn. its from the cabinet light above my kitchen counter. most of the times i take my pics in the eve after coming back from work(except on weekends) and i don't get any sunlight at that time. and now the weather is worst, always cloudy. hopefully in summer i should be able to get rid of this yellow tinge:)

  20. Hi Supriya,
    What a coincidence, evattu nanu ootakke akki rotti matte kadale kaayi chutney thandiddeeni :)

    Lovely recipe and great pics

  21. Akki Rotti!!This is something new to me.Pictures are lovely...I will try this..

  22. I am drooling over my keyboard right now. I have seen recipes for akki roti, but never have attempted it. Now I will.

  23. Akki Roti looks good Supriya. So sorry couldn't catch up earlier, got caught up in work etc. lately, dying to come back and post and read all the recipes in detail

  24. Akki roti looks very tasty. Wonderful pics! Nice job Sia.

  25. Akki rotti with besi besi sambar is our all time fav. Enage iga hashu avthanne kuse idra nodi.

  26. Have tried it at my friend's place but haven't made it myself.. Ur step by step explanation will no doubt help me to make wonderful Akki rotis..

  27. Thank God I have an authentic recipe to make akki roti now!I have read recipes wherein you make a dough similar to those we do to make chapathis,that comes out very hard and your version with dals and carrot sounds yummy!

  28. @deepa,
    oh howda? nimma recipe nu share maadi:)

    do let me know when u try this dear:)

    and i am drooling over ur potato-leek soup:) he he he...

  29. @sandeepa,
    thank u sweetie:) and no need to be sorry. i know how hectic it is for working girls. i am taking small break now before i start with my new job.

    thank you flower girl:)

    he he seema... no time to make sambar during weekend brunch;) idu chutney K madiddu:)

  30. @prema,
    so u have tasted this before right? do try it sometime and i hope u like my mom's recipe too:)

    chapati like dough han? yeah, this way rotti will be soft as we add hot water and also coconut.

  31. it's supposed to be white?....something wrong with my monitor then..hehehehhe.

    don't care what color it is, whatever you make is good anyway!


  32. @trupti,
    talk about flattery;) he he he... i don't think there is something wrong with ur monitor:) i guess its due to artificial light above my kitchen top:)

  33. beautiful picture. I never knew that this is called akki rotti. My sis makes this often. I love them. I know it as Rice rotti. One of my buddy is Kannadiga and she often use to get this to school.

  34. These are wonderful. I made them tonight, after visiting our local Indian grocery store. They came out perfect! Thank you so much for posting the recipe!

  35. @padmaja,
    akki means rice in kannada:)

    i am glad u liked it. it is a easy recipe although many people do think twice b4 making them:) thanks for the feed back dear:)

  36. Hi Sia,
    Had a look at your akki rotti. Well I have never made this variety. I will try it out. hmm, I am hungry now after looking at those wonderful akki rotti pics.


  37. Great recipe. The hot water concept seems like a great idea!

    I usually avoid making akki rotti because it 'drinks' a lot of oil. Elders at home say that we have to put lots of oil so that the rotti cooks properly.

    What do you think? Is there a way to avoid putting all that oil?


  38. @nirmala,
    elders r right abt need of lots of oil when making akki rotti. but when u make it thick as i have done here it dont require more than 1 tsp of oil and also i have used nonstick tawa instead of cast iron tawa which don't require too much of oil. and the trick here is to keep the flames in slow-medium so that the rotti cookes well without burnt marks. if u r to make thin rotti then u will need to use little more oil. so try making the rotties little thick and cook in a lomedium flame in nonstick tawa. i hope this helps u nirmala:)
    do let me know if u give it a try:)

  39. wow! what a recipe, loved the pics and feel like tasting them now itself

  40. Hi Sia,
    Congratulations on a lovely site. Stumbled upon it by chance as I was looking for a recipe for Sauthe Bol kodhel!Glad to see some lovely Mangalorean as well Mysore recipes! I usually make akki rottis directly on the pan....but you need atleast 2 pans going simultaneously! Will definitely be back to check out other recipes...Happy Vijayadashami!

  41. @K,
    hello K. glad u found my site useful. I have a recipe for akki rotti where i directly pat it on hot griddle. click here to check that recipe.


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