Akki Rotti


Akki Rotti directly translates to “rice roti (flatbread)”. It is a unique breakfast dish from Karnataka, which is basically flatbread made with rice flour. It is made by mixing rice flour with salt, water and a handful of other ingredients and kneading into a dough. The dough is then spread on a tawa or griddle with hands (it cannot be rolled like a plain flour dough because rice flour is gluten-free). They are served with chutney and butter/ghee. Carrots and onion are usually added to akki rotti; however, dill leaves and hyacinth beans (avarekalu) can be added too which tastes very good with this. Very easy to make and ready in just 15 minutes, these flatbreads are perfect for breakfast. They are great for lunch boxes too as they stay soft throughout the day.


Rice flour – 1 cup
Onion – 1 medium, finely chopped
Carrot – 1 small, grated
Cumin seeds – 1 tsp
Salt to taste
Green chilli – 1-2, finely chopped
Curry leaves – 5-6, finely chopped
Coriander leaves – a few, finely chopped
Oil – a few tbsp


  1. Take all the ingredients in a large bowl
  2. Crumble the mixture well until all the ingredients are mixed well
  3. Slowly add water little at a time and knead a smooth dough
  4. Pour 1 tbsp oil onto a griddle or tawa (the tawa should be cold at this point)
  5. Pinch out a lemon-sized dough and place onto the oil
  6. Wet your hands with water and gently pat the dough to spread it out evenly on the tawa
  7. Place on medium flame and cook for 2-3 minutes. Add more oil as needed
  8. Carefully flip the rotti and cook on both sides until completely done and it starts to get golden
  9. Serve hot with chutney
Take all the ingredients in a bowl
Crumble well to make a moist mixture
Add water and knead into a dough
Pour oil and place the dough onto it
Spread the dough with wet hands
Cook the rotti with some oil until done
Serve hot akki rotti with chutney