Traditional Mysore Style Akki Rotti (Soft Rice Flour Flatbread)

 

If you grew up in a Karnataka household, chances are your mornings smelled like freshly patted Akki Rottis roasting on a hot tawa.

Unlike chapatis, Akki Rotti isn’t rolled — it’s lovingly pressed by hand, often right onto a banana leaf or directly onto the pan. Crisp on the outside, soft inside, and bursting with the flavour of green chillies, onions and coconut — this humble rice flour flatbread is the ultimate comfort tiffin.

🛒 Ingredients:

• Rice flour

• Finely chopped onions

• Green chillies (finely chopped)

• Fresh grated coconut

• Cumin seeds

• Curry leaves (finely chopped)

• Coriander leaves

• Salt

• Water

• Oil

 Method:

1. In a mixing bowl, combine:

   • Rice flour

   • Chopped onions

   • Green chillies

   • Grated coconut

   • Cumin seeds

   • Curry leaves

   • Coriander leaves

   • Salt

2. Add water gradually and knead into a soft dough.

3. Take a small ball of dough and place it on:

   • A greased banana leaf

   • Butter paper

   • Or directly onto a tawa

4. Using your fingers, gently pat it into a thin round shape.

5. Make small holes on the surface — this helps it cook evenly and allows oil to seep in.

6. Drizzle a few drops of oil around and inside the holes.

7. Cook on medium flame until golden brown on one side.

8. Flip and cook the other side until crisp.

 Serving Suggestion:

Serve hot with:

• Coconut chutney

• Vegetable sagu

• Or even plain curd and pickle

 A Note from Tradition:

Akki Rotti was often the go-to breakfast in Karnataka homes when leftover vegetables needed to be used creatively. Many families would add grated carrots, dill leaves or even chopped spinach to the dough for extra nutrition.  Now the most popular variety is Averekai or flat beans or Indian broad beans