Akki Rotti Recipe (Spicy Gluten Free Rice Flour Flat Breads )

Jyothi Rajesh
51 ratings.
Akki Rotti Recipe (Spicy Gluten Free Rice Flour Flat Breads )

Akki Rotti Recipe is a popular breakfast specialty of Karnataka. It a gluten-free, healthy and wholesome, since it is made of rice flour. It is also a pretty versatile flat bread and allows for the addition of varieties of vegetables. Sometimes varieties of spinach and greens are added, dill being the most common choice. During the winter when averekalu/flat beans are in season, the tender baby beans are also added along with other grated vegetables like carrots or cabbage. Akki rotti may be paired with assorted chutneys, chutney powder, usilis made with legumes, ennegai (brinjal in coconut based curry), and is traditionally served hot with a dollop of home-churned white butter or ghee. One important thing to keep in mind when making kaki roti is that it turns hard pretty soon after making, so in this recipe, the addition of fresh cream helps enhance the smoothness and keep the rotti soft for a little longer. However it is best to make these hot and serve immediately along with Red Chilli Coconut Chutney or Peanut Chutney Powder.

Some other popular breakfast items from Karnataka are:

  1. Khara Avalakki,
  2. Sooji Upma and
  3. Set Dosa.

Cuisine: Karnataka
Course: South Indian Breakfast
Diet: Vegetarian
Prep in

10 M

Cooks in

20 M

Total in

30 M


4 Servings


  • 1 cup Rice flour
  • 1/2 cup Dill leaves
  • 3 tablespoons Coriander leaves (Dhania)
  • 2 tablespoon Fresh cream
  • 1 Onion , chopped
  • 4 Green Chilli , chopped
  • Salt to taste
  • Water , luke warm, as required
  • Cooking oil , for cooking the rotti

Directions for Akki Rotti Recipe (Spicy Gluten Free Rice Flour Flat Breads )

  1. To begin making the Akki Rotti, first clean, wash and finely chop onions, green chilies, coriander leaves, dill leaves and set them aside for later use when you are preparing the batter.

  2. Next, to make the batter, in a bowl combine the rice flour, salt, all the chopped greens (above) with the fresh cream. Mix well with your fingers till everything is well combined, and then gradually add warm water, little at a time, while continuously mixing it, until you get a smooth, non-sticky dough. The dough consistency is very important. It should be smooth, without lumps. If the dough is hard, rottis will turn hard. The batter should not be runny, instead hold together, and spread only when patted down.

  3. To prepare the kaki roti, place a non stick tawa/skillet on the heat. Spread out a large piece of plastic, or parchment paper on your work surface. Grease your palms with oil. Pinch a big ball of dough place it in the centre of the parchment or plastic. Then gently flatten it out to form a hand-patted disc, similar to Thalipeeth.

  4. With your index finger, make a hole at the center of the flattened rotti. This will later help to ensure that the roti is evenly cooked on the skillet.

  5. Lift the paper, along with the rotti on it and turning it over, place it on the skillet with the rotti down on the hot skillet. Carefully supporting the rotti peel off the paper. Drizzle a little bit of oil along the edges of the roti and in the centre, into the hole made on the roti and allow it to sizzle and crisp up.

  6. When it seems half cooked, flip the roti over with a spatula to cook the other side. Cook well till you have brown patches on both sides. Then, take the roti off the skillet, add a dollop of butter or ghee, and serve immediately with Red Chilli Coconut Chutneyor Peanut Chutney Powder.

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Last Modified On Thursday, 12 January 2017 16:48

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