More in the series of Rotis/Breads after Chapathi, Jwari Roti, Mooli Paratha – this time its Akki Roti. Akki is the Kannada word for rice – this is a very popular dish among the North Kanara konkani people. Ofcourse in places like Bangalore and Mysore people do prepare it but very rarely they roll it but they prepare the patted rotis. This particular version of the rolled Akki roti is very tasty, provided rice flour is of good quality and of fine consistency. They turn out very fluffy when knead and rolled properly. I borrowed this recipe from my Mother-in-law even though I hail from Bangalore. The best combination dish for this roti over the years has been Vayangana Nonche (Brinjal Masala).
What you need to have:
1. Fine rice Atta – 1 cup
2. Water or milk – 1 cup
3. Cooking oil – 2 Teaspoons
4. Salt – to taste
Ingredients of rolled Akki roti
What you do with what you have:
1. Sieve rice atta in the atta siever with salt.
2. Place a wide bottomed bowl or a non-stick Kadai on the flame with 1 glass of water and add 2 teaspoons fresh cooking oil to it. When it starts boiling simmer the flame and add Rice atta slowly to it and keep stirring till it turns to the consistency of chapathi atta (see image below).
3. Switch off the flame and keep it closed for about 5 minutes so that the vapors fall into the cooked atta and turns easier to knead and roll.
Cooked Rice Atta
3. After a while pinch out the required quantity of atta, dust it in rice atta itself and roll it on a thick plastic sheet to the required thickness and is as shown in the image below.
Pinched out ball and the rolled Roti
4. Place flat roti tawa on the flame and when heated place the roti on it. Just when when heated it looks like in the image below.
Rolled roti ready to cook
5. Flip it and just dry roast the other side as shown in the image below.
Roti being roasted the other side
6. Flip it the other side and press it with the the edges of the spatuls and it starts puffing and is as shown in the image below.
Swollen/puffed roti
7. Transfer it into a serving plate and enjoy with Brinjal masala (Vayngana nonche) which I put up here.
You can relish it with any wet chutney as well.
Ready to serve Akki roti with side dish
How long it takes: 20 minutes
Number of Rotis: 7-8
November 30, 2008
prathibalrao
13 responses to “Akki Roti (Rice Flour Roti)”
Gowri
December 1st, 2008 at 01:25
I am from NK and I love this combo. Thanks for the recipe and step by step photos.
One correction in tittle: Mispelled Akki Roti
Again thanks for the recipe.
prathibalrao
December 1st, 2008 at 06:56
Thanks Gowri, I have corrected the spelling error.
Rashmi
December 2nd, 2008 at 23:51
Hi,
Visted ur blog after a long time.i loveeeee akki roti the type u have prepared.i tried the recipe exactly the way u explained…my hubby went on praising me and i went on praising u.Love u and ur blog.
prathibalrao
December 3rd, 2008 at 01:48
Hi Rashmi,
Long time i too heard from u. Thanx a lot for d response.
sagari
December 3rd, 2008 at 05:09
Akki rotti looks soooo good prathibal , u have a lovely blog , one morething ,can I have your email id plz
prathibalrao
December 4th, 2008 at 11:49
Hi Sagari,
I have mailed u my mail Id as requested by you.
Jyothsna
April 30th, 2009 at 10:27
Wow,
This recipe is well explained with photos. But this is a plain Akki Roti.
Can u send me Akki Roti prepared with Onions, coriander, green chillies, jeera etc, which tastes delicious on its own without any side dish.
May be it is called as Masala Akki Roti – I’m not sure.
I will be waiting for your reply.
Keep up ur great work.
Ur blog is a treasure for people who love cooking (I’m one among them)
Thanku …..
prathibalrao
April 30th, 2009 at 13:40
Hi Jyothsna,
Thank 4 ur concrete and heartfelt comments. I have put up Capsicum Akki Roti. Just try that. It tastes gr8. I will put up ur request soon.
baber
December 20th, 2009 at 03:53
Hi there
I’ve a celiac disease so cant tolerate gluten.your recipe may help me.I want to know that is it possible to add Xanthan gum or guar gum in order to keep the dough intact for better rolling and skip the step of boiling it in a big pan first?
Kanchan
July 7th, 2011 at 11:44
Hi Pratibha, lovely blog you have and great recipes too ! My son loves this akki roti. It so tasty, soft and easy to eat. But I find making this a pain. Doesn’t the atta become sticky after you have cooked it in water? I try to grease my hands with oil while kneading..but still the stickiness wont go away. And you have rolled your roti so perfectly. Mine never comes like chapati, it always breaks at the edges. Any tips?
prathibalrao
July 7th, 2011 at 15:08
Hi Kanchan,
Always add 1 Teaspoon of cooking oil(to 1 cup of water) to the boiling water and then add rice atta slowly so that there are no lumps formed there. Once the dough is cooked keep it closed for about 5 minutes. When you pinch out the required quantity of dough to make the roti too, keep the dough closed only else it will be tough to roll later with the left over dough. Rice atta should be very fine like MAIDA.Always knead atta well but do not add extra water or atta once the mixture is ready.(Do not use coconut oil. i always use Saffola oil for cooking.)
jo
December 18th, 2011 at 10:40
hi
i tried this roti it came out ok, outside it seems like roasted, but when eating i feel like still dough in between the layers, why this happened, i tried this for more than 3 times all the time my inside the roti will not cook, like other roti, what wrong i am making don’t know., if any clue pls expalin to me
prathibalrao
December 18th, 2011 at 15:14
Hi, Jhothi,
Since the Akki roti dough is almost half cooked there is no question of uncooked dough inside the layers of the roti. May be you have rolled it too thick if you feel, or you have cooked it on high flame.