If you are looking for a light vegan breakfast that is packed with flavor, look no further than this akki roti recipe! This delicious and traditional roti is a popular South Indian cuisine that originates from Karnataka. It is generally served for morning breakfast with tasty coconut chutney.
I am sharing an authentic South Indian rice flour roti delicacy, this pairs well with tomato chutney and Instant pot sambar.
If you like Karnataka style breakfast recipes then you must try my Ragi mudde recipe, Indian breakfast with bread upma, and neer dose recipe.
What is Akki Roti?
Akki Roti translates to "rice bread" and it is a famous breakfast from the Karnataka cuisine.
As this is a flatbread made from rice flour, it is very much like a crispy dosa with a healthy serving of garden-fresh vegetables.
However, it is really up to you to make it crispy, soft, and chewy, but you definitely get the goodness from carrot, ginger, and dill leaves in a breakfast recipe. Not many breakfast recipes can claim that which makes it unique!
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Ingredients Notes
- Rice Flour: The highlight ingredient of this recipe of the rice flour which helps make the flatbread very crispy. You can also combine coconut flour.
- Coconut Flour: I use coconut flour too, but you can also use grated coconut or coconut flakes instead. but this is optional.
- Herbs and Spices: To add plenty of flavor to the akki roti recipe, you can use ginger, green chilies, and dill leaves.
- Vegetables: This recipe uses grated carrot for the mixture which is a great way to add vegetables to your breakfast.
How to Make Akki Roti Recipe
This akki rotti recipe is fairly easy to make, and it took less than an hour to prepare it from scratch which is a great breakfast option for the weekends.
- In a big bowl mix all the ingredients one by one.
- Make sure to use fine rice flour and not coarse. now add ¾ cup water and start to mix the flour.
- Add more water as required and knead to the smooth and soft dough.
- Akki roti dough is ready, make small balls and place them aside.
- Grease the parchment paper or banana leaf. take the dough ball and tap gently and begin to flatten it evenly. If needed dip your fingers in the water and spread the dough.
- Make 3 holes, this will help to roast as we can add oil in the center.
- Now flip over to hot tawa and press gently. After few seconds remove the parchment paper gently. flip over the rice roti once the base is cooked. now add oil and roast both sides until it turns slightly golden.
- Second method: Place them between two parchment papers and gently roll them until they are flat. (See video for directions)
- Place a pan over medium heat. Drizzle a drop or two of vegetable oil. When the pan is hot, fry the rotis (Dosas). Flip them until you get the desired crispiness.
Check my video if you have any questions.
Akki Roti Recipe FAQs
Absolutely! All the vegetable and spices that you add makes the dish not only tasty but also healthy. A serving size of 2 rotis with chutney can be a fulfilling and healthy breakfast.
Use grated coconut or coconut flakes, but ensure you grind them for the perfect consistency.
Yes, you can make them plain and without using vegetables.
This crispy rice dosa recipe pairs well with coconut chutney. Check out my recipes for Carrot Chutney or coconut chutney.
Uma's Tips
- One word of caution is that rice flour is inherently dry in nature and it is normal to have a few imperfections on the dosa when you roll them.
- Adjust the spice level to suit your taste preference.
- Apart from coconuts, the choice of vegetables is really up to you. I chose to go with grated carrots, ginger, dill leaves, and green chilies. Other choices are broccoli, radish, and cilantro leaves.
- Feel free to skip the coconut flour.
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And let me know in the comments what you loved about it.
📖 Recipe
Akki Roti Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 cup rice flour
- ¼ cup coconut flour - optional
- ¼ cup chopped onion
- 3 tablespoon carrot - grated
- 2 teaspoon ginger
- 2 green chilies - optional
- ¼ cup dill leaves
- Salt to taste
- ½ cup Water - plus add 3 tablespoon water
- 2 tablespoon Olive oil
Instructions
- In a big bowl mix all the ingredients one by one. Make sure to use fine rice flour and not coarse. Now add ¾ cup water and start to mix the flour. Add more water as required and knead to the smooth and soft dough. The akki roti dough is ready, Make small balls and place them aside.2 cup rice flour, ¼ cup coconut flour, ¼ cup chopped onion, 3 tablespoon carrot, 2 teaspoon ginger, 2 green chilies, ¼ cup dill leaves, Salt to taste, ½ cup Water
Prepare Akki rotti :
- Grease the parchment paper or banana leaf. take the dough ball and tap gently and begin to flatten it evenly. If needed, dip your fingers in the water and spread the dough. Make 3 holes, this will help to roast as we can add oil in the center.
- Now flip over to hot tawa and press gently. After a few seconds remove the parchment paper gently. flip over the rice roti once the base is cooked. now add oil and roast both sides until it turns slightly golden.
Second method:
- Place them between two parchment papers and gently roll them until they are flat. (See video for directions)
- Place a pan over medium heat. Drizzle a drop or two of vegetable oil. When the pan is hot, fry the rotis (Dosas). Flip them until you get the desired crispiness.
- Check my video if you have any questions.
Video
Notes
- One word of caution is that rice flour is inherently dry in nature and it is normal to have a few imperfections on the dosa when you roll them.
- Adjust the spice level to suit your taste preference.
- Apart from coconuts, the choice of vegetables is really up to you. I chose to go with grated carrots, ginger, dill leaves, and green chilies. Other choices are broccoli, radish, and cilantro leaves.
- Feel free to skip the coconut flour.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Rajesh Prabhu says
Thanks for the perfect and quick recipe.
Chana dal soaked overnight can also be added if one likes to do so.
For those who don't want to go through the process of using parchment / plantain leaves etc....two tawas/pans that aren't heated could be used to pat the batter directly on to them ...
Uma Raghupathi says
Yes, In India we used use plantain leaves. Thank you, Rajesh for sharing the other options here.
Mayuri Patel says
What a beautiful looking akki roti. Love the specks of green all over it because of the fresh dill you have used. I love making akki roti but have to try with dill. Also love the suggestion of adding some coconut flour.
Padma Veeranki says
I love akki roti especially with dill leaves, gives a new dimension to the dish. Love this flavour packed easy to make breakfast...Tempting me to make it asap 😋
Sandhya Ramakrishnan says
I love akki roti, but I am yet to make it with dill leaves. I have made with cilantro and carrots and I need to try the dill version. This is going to be on my menu next week as I am literally drooling looking at your pictures.
Uma Raghupathi says
Thanks, Sandhya.
Seema Sriram says
Love the akki roti that you have here. Though I have tried multiple times the akki roti gets very rubbery. Is there a way to check if the rice flour is good or what am I doing wrong?
Archana says
I love the addition of veggies to the akki roti. I find that the flavours change with the veggies. Delicious and yum! Your post is reminding me that I have not made akki roti in ages.
Sandra Shields says
I can't wait to try this flat bread recipe!
Uma Raghupathi says
Thank you Sandra!
ramananth says
Very easy recipe, I always thought it would be difficult to make. I tried your method, but some of them broke off. i tried using plastic sheets, maybe that is the reason although I applied little oil on the sheets still they were sticking and would not easily come off. I think practice would make it come better, and also the texture of the dough has to be adjusted. Thank you f or making dishes not only simple but also delicious
Uma Raghupathi says
Thank you Rama. consistency of dough is important here. Plastic sheets is not a problem. Next time try with puri press.
firsttimercook says
Addition of dil leaves sounds interesting, will try when I have dil leaves for sure 🙂
Uma Raghupathi says
Thank you!
Soniya says
Firstly love all your videos!! This looks and sound so delicious ,can't wait to try it!
Uma Raghupathi says
Thank you Soniya:)
Lata Lala says
Akki roti with veges is a perfect, light and vegan breakfast that is packed with flavors. It somewhat sounds like chilla we make from besan or wheat flour by adding onions and coriander leaves.
Bless my food by Payal says
This looks absolutely awesome and really easy to make. This recipe is very useful for the people who are gluten intolerant. Too good.
curryandvanilla says
Looks so yummy!! Your clicks are so perfect, they look so tempting! Thanks for the share 🙂
MyCulinarySaga says
I like the addition of Dill leaves .. never tried that before. Thanks for sharing Uma
Uma Raghupathi says
Thank you! Dill leaves gives extra flavor.