Indian cooking
Indian cooking / Dishes / Akki Roti
Akki Roti (Rice Roti from Karnataka)

Akki Roti

Rice Roti from Karnataka
Vegetarian●●●Origin CoastalPrep 20–30 minutesCook 30 minutesMakes 6–8

Akki roti is a savoury South Indian flatbread made from rice flour studded with onions, grated coconut, and chillies. It has a crisp, golden exterior with a soft, fragrant interior.

Ingredients

01
Rice flour · Chawal ka attaplus extra for dusting
150 g
flour
02
Fresh coconut · Taaza Nariyalgrated
24 g4 tablespoons
fruit
03
Onion · Pyazchopped
150 g1 onion
vegetable
04
Coriander leaf · Hara Dhaniachopped
1–2 g1–2 tablespoons
herb
05
Green chilli · Hari Mirchde-seeded and chopped
18–24 g3–4 chillies
vegetable
06
Ginger · Adrakpeeled and grated
4.8 g1 piece
aromatic
07
Ghee
13 g1 tablespoon
oil/fat
08
Soured yoghurt · Dahi
15 g1 tablespoon
dairy
09
Vegetable oil · Telfor oiling and shallow-frying
to taste
oil/fat
10
Banana leaf · Kela pattacut into pieces
to taste
other
11
Salt · Namak
to taste
salt

Method

  1. In a large mixing bowl, combine 150 g rice flour, 24 g fresh coconut, 150 g onion, 1–2 g coriander leaf, 18–24 g green chilli, 4.8 g ginger, 13.2 g ghee, 1 tablespoon cumin seeds, and salt to taste. Gradually incorporate 5 tablespoons of warm water, mixing until a soft dough comes together.
  2. Scatter extra rice flour over a work surface and knead the dough thoroughly for 5 minutes until smooth.
  3. Warm a tawa, griddle, or heavy frying pan over medium heat. Lightly grease a piece of banana leaf with vegetable oil and lay it flat. Take a lime-sized portion of dough and flatten it over the leaf using oiled fingertips to make a 15 cm (6 inch) disc.
  4. Flip the banana leaf onto the hot pan so the roti rests directly on the cooking surface. Carefully peel off the leaf as the dough begins to set. Drizzle vegetable oil across the top and around the rim, frying both sides until crisp and golden brown. Repeat the pressing and frying with the remaining dough.

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Rice flour
  • Cornflour

    Use about 60–70% of the weight for thickening; for coatings use the same weight but the crust is denser.

  • Plain flour

    Use the same weight for coatings; contains gluten, browns faster and is less crisp.

  • Fine semolina

    Use the same weight for crisp coatings; coarser texture and needs a short rest.

Fresh coconut
  • Desiccated coconut

    Use 50% to 60% of the weight, soaked in equal parts warm water for 15 minutes before grinding. Works well for chutneys, though texture is slightly finer and sweeter.

  • Coconut milk

    Use 1.2 times the weight in curries. Adds creamy richness and authentic flavour, but makes gravies smoother and eliminates the grated, chewy mouthfeel.

Onion
  • Shallot

    Use equal weight, finely sliced. Shallots soften and brown faster, giving a slightly sweeter and more delicate base to curries.

  • Cabbage

    Use 80% of the weight, finely shredded and browned slowly with a pinch of asafoetida. Replicates the bulk and natural sweetness in gravies without allium.

Coriander leaf
  • Coriander

    Use equal weight finely chopped; this is the exact same fresh herb.

  • Mint

    Use half the weight finely chopped; provides vibrant green freshness, though the flavour profile becomes noticeably cooler and sharper.

Green chilli
  • Chilli powder

    Use 10 to 15% of the weight (about 1/4 teaspoon per chilli); imparts dry pungent heat and reddens the dish without the grassy crunch.

  • Dried red chilli

    Use 1 dried pod per fresh green chilli; snap in half and temper in hot oil for a deeper, toastier heat.

Ginger
  • Fresh ginger

    Use equal weight; scrape off the skin and grate or finely julienne according to the recipe.

  • Ginger paste

    Use equal weight; stir straight into the sizzling aromatics, taking care as the extra moisture may spit.

  • Ground ginger

    Use 15 to 20% of the weight; add alongside ground spices, noting it imparts warm, dry heat rather than zesty freshness.

Ghee
  • Unsalted butter

    Use 120% of the weight; melt gently over low heat to avoid burning the milk solids, which will yield a softer, creamier richness rather than a nutty aroma.

  • Vegetable oil

    Use 85% of the weight; holds high cooking temperatures without smoking, but the final dish will lack traditional dairy depth.

  • Mustard oil

    Use equal weight; heat to smoking point and cool slightly before cooking, bearing in mind it introduces an assertive, pungent edge.

Soured yoghurt
  • Full-fat natural yoghurt

    Use the same weight and stir in 5–10 ml lemon juice per 100 g; rest 10 minutes. Slightly less sour and thicker.

  • Soured natural yoghurt

    Use the same weight directly; it is the closest match, with the same tang and body.

  • Soured cream

    Use the same weight; richer and less sour, so adjust lemon juice or salt at the end.

Vegetable oil
  • Peanut oil

    Use 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.

  • Ghee

    Use 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.

  • Mustard oil

    Use 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.

Banana leaf
  • Green cabbage

    Blanch large outer leaves for 30 seconds and use as a parcel; use the same size to wrap. No banana aroma.

  • Collard greens

    Blanch whole leaves for 1 minute and use as a wrap; slightly tougher and more peppery.

Similar dishes

Mangalorean Neer Dosai
Soft Savoury Rice Pancakes
Mangalorean Neer Dosai is mild and tender with crisp lacy edges, while this dish is more savoury and fragrant from onion, chilli, coconut, and soured yoghurt, with a crisp golden exterior and soft interior.
  • Same: Mangalorean Neer Dosai shares a rice-flour base and vegetable oil with this dish, and both are savoury South Indian rice preparations cooked on a hot surface.
  • Different: Mangalorean Neer Dosai uses only rice flour, water, salt, and vegetable oil, while this dish adds coconut, onion, green chilli, ginger, coriander, ghee, soured yoghurt, and banana leaf; it is a thin poured batter rather than a studded dough.
Boorelu Appalu
Jaggery Biscuits (Cookies)
Boorelu Appalu is rich and sweet from jaggery, whereas this dish is savoury, pungent, and spicy from ginger and green chillies.
  • Same: Both dishes use rice flour along with ghee and vegetable oil to achieve a crisp exterior and a soft interior.
  • Different: Boorelu Appalu is deep-fried and adds wheat flour and jaggery, omitting this dish's onions, fresh coconut, ginger, coriander, and green chillies.
Moru Kalli
Yoghurt & Rice Flour Savoury
Moru Kalli has a soft, tender bite with a tangy flavour and fiery chilli-curry leaf notes, while this dish is crisp and golden outside with a soft, fragrant coconut-onion interior.
  • Same: Moru Kalli and this dish are both South Indian savoury rice-flour dishes that use soured yoghurt, green chilli, coriander leaf, and salt.
  • Different: Moru Kalli is a soft savoury cake made from cooked rice flour and yoghurt, and it adds sesame oil, mustard seed, asafoetida, dried red chilli, urad dal, and curry leaf; this dish is a flatbread with fresh coconut, onion, ginger, ghee, vegetable oil, and banana leaf.
Verum Arisi Adai
Lacy Rice Pancakes from Palakkad
Verum Arisi Adai tastes milder and gently sweet from coconut, lacking the sharp heat and pungent aromatics of this dish.
  • Same: Verum Arisi Adai is also a rice-based, pan-cooked South Indian bread prepared with fresh coconut, salt, and vegetable oil.
  • Different: Verum Arisi Adai is cooked as a lacy pancake and lacks the onion, green chillies, ginger, coriander leaves, and ghee mixed into this dish.