Akki Roti (Rice Roti)
Akki Rotti (Rice Roti) is a rice-based flatbread unique to the state of Karnataka and common in every Coorgi household. Essentially constitutes of rice flour and knead to soft dough. It is a filling and versatile accompaniment to a variety of vegetarian or non – vegetarian curries and chutneys and can be had for any meal during the day. If hot curries, aren’t your thing for early breakfasts then try akki roti with a dash of homemade white butter and a drizzle of honey. This will simply wow you. I have memories of my grandmothers toasting these in dozens for the whole family on wood fire. I never once heard them complain about the smoke or the effort. That was artisan bread cooking for me.
Honestly, it took me ages to perfect these. One, I had never made them back in India. I always had the luxury of being served hot roti’s back at mom’s. And everytime mom made a trip here, it was on my wishlist for her to cook. Result: I never tried.
Two, I assumed it would be impossible to make these not having a gas stove in Denmark. It isn’t !! 😀 Mom proved it! 😀 So I tried a couple of times.
Well, now that I am close to how mom makes it. It makes it worthy enough to make it to the blog. 🙂
Makes: 4 – 5
200 g or 1 cup rice, cooked and cooled
Rice Powder (as required)
½ tsp salt
- Take the cooked rice and make a fine paste of it. Do not add water. Traditionally the cooked rice is pressed and mashed using the base of your palm.
- Transfer the paste to a bowl, add salt and rice flour little at a time to make soft dough without adding water. The rice paste has enough moisture to bring the dough together. Adjust the consistency of the dough only using rice flour or rice paste. (Note: Adding too much rice flour will make your roti’s hard)
- Divide this dough into 4 – 5 equal balls. Sprinkle rice flour generously when making roti. Press with your hands or roll out into roti like a chapati .
- Alternatively, you can line 2 plastic sheets and place a ball of dough between it. Press to make it round.
- Heat a flat tawa or pan. Place the roti on the hot tawa and cook for 1 minute on each side.
- Holdover direct flame and toast on both sides until you see a few brown spots and its puffed.
- Serve hot with chutney/chicken curry/ pandi curry 🙂
Hope you like this speciality. Please do leave a comment if you stop by here. I love to hear from you. If you happen to try this, let me know how it turned out for you. 🙂
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