Akki Roti (Rice Flour Roti)

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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

5112008-135 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.

5112008-125 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.

5112008-127 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.

5112008-129 Rolled roti ready to cook

5. Flip it and just dry roast the other side as shown in the image below.

5112008-130 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.

5112008-131 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.

5112008-132 Ready to serve Akki roti with side dish

How long it takes: 20 minutes

Number of Rotis: 7-8


20 thoughts on “Akki Roti (Rice Flour Roti)

    Gowri said:
    December 1, 2008 at 1:25 am

    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 responded:
    December 1, 2008 at 6:56 am

    Thanks Gowri, I have corrected the spelling error.

    Rashmi said:
    December 2, 2008 at 11:51 pm

    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 responded:
    December 3, 2008 at 1:48 am

    Hi Rashmi,

    Long time i too heard from u. Thanx a lot for d response.

    sagari said:
    December 3, 2008 at 5:09 am

    Akki rotti looks soooo good prathibal , u have a lovely blog , one morething ,can I have your email id plz

    prathibalrao responded:
    December 4, 2008 at 11:49 am

    Hi Sagari,

    I have mailed u my mail Id as requested by you.

    Jyothsna said:
    April 30, 2009 at 10:27 am

    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 responded:
    April 30, 2009 at 1:40 pm

    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 said:
    December 20, 2009 at 3:53 am

    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 said:
    July 7, 2011 at 11:44 am

    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 responded:
      July 7, 2011 at 3:08 pm

      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 said:
    December 18, 2011 at 10:40 am


    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 responded:
      December 18, 2011 at 3:14 pm

      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.

    chickenliver87 said:
    January 18, 2013 at 1:44 am

    I cannot get my roti to stop falling apart. What could have gone wrong?

      prathibalrao responded:
      January 18, 2013 at 8:36 am


      May be the atta was coarse and hence could not get it at all!!!!!!!!!

    virginia said:
    October 28, 2013 at 6:57 pm

    Good day to you & thank for helping us with this. I want to ask you what Roti cooker you advise me to purchase. I have tried in a skillet and they do not turn out correct. I want to learn how to make these for my husband.
    Thank you kindly.
    God bless you,

    Art said:
    July 18, 2014 at 7:06 am

    Quallity posts is the important to interest
    the people to go to seee the site, that’s what this website is providing.

    Jyothi said:
    February 29, 2016 at 12:27 pm

    I am from. Karnataka and I always do this roti. My roti sometimes puff up so nicely and always it is not cooked inbetween the layer. It is almost doughy, someone had same proble. And. Asked same question. But. Can. U pls tell me what. I am doing. Wrong, outside will be cooked so nicely and. Puffs up so good but y it is doughy inbetween

      prathibalrao responded:
      February 29, 2016 at 5:40 pm

      Hi Jyothi,

      As soon as it puffs up simmer the flame and keep rolling on the hot skillet pressing it mild for a few seconds on both the sides and later on transfer it to a serving plate and that should be fine.

        prathibalrao responded:
        February 29, 2016 at 5:46 pm

        Hi Jyothi,

        Since we steam the atta there is no question of uncooked atta in the layer but still do as i have said in the earlier comment.

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