Akki roti
Vegetarian
ಅಕ್ಕಿ ರೊಟ್ಟಿ · akki rotti
Thin, crisp-edged rice-flour flatbread studded with onion, carrot, coconut, dill and chilli, pressed out by hand on the pan. A gluten-free Karnataka breakfast favourite.
Akki roti is a South Indian bread, ready in about 55 minutes and made with rice flour, onion and carrot. It serves 5 and is rated intermediate to cook.
No licensed photograph of this dish yet.
- Prep
- 15 min
- Cook
- 30 min
- Rest
- 10 min
- Total
- 55 min
- Serves
- 5
- Level
- Intermediate
- Calories
- 257
Ingredients
For cooking
Method
Step 1
Combine the rice flour (opens in a new tab), vegetables, coconut (opens in a new tab), herbs, chillies, cumin and salt. Add the warm water a little at a time, mixing and kneading into a soft, non-crumbly dough. Rest 10 minutes so the flour hydrates.
How it looks · Photo: Klaus Nielsen on Pexels Step 2
Oil a cool frying pan. Press a 110 g ball outward with wet fingers into a thin 18–20 cm round, make a few holes and add drops of oil to them.
Step 3
Cover and cook over medium heat 3–4 minutes until the edges turn golden and lift. Flip, drizzle a little oil and cook 1–2 minutes more until crisp in spots.
- 5 min
- medium heat
- Frying pan / skillet (opens in a new tab)
Step 4
Cool the pan (under running water or by switching between two pans) before shaping the next roti.
- 15 min
Food safety: Hold hot pans by the handle and keep away from the spurt of steam.
About this dish
- Origin
- Karnataka, India · Well documentedMore food from India
- Dish
- Breakfast · Snack · Breads & flatbreads
- Cooking method
- Pan-fried
- Taste
- savoury, herby, spicy (chilli heat), mild
- Diet
- Vegan · No gluten ingredients · Dairy-free · No nut ingredientsWorked out from the ingredients. How labels work
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · DASH-style - Good for
- Everyday
- Cook more with
- Rice flour · Onion · Carrot · Coconut · Dill · Coriander leaves
- Techniques
- Pan-frying · Kneading
Allergens
None of the 14 major allergens appear in the listed ingredients.
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
257 kcal per serving
Calculated1 serving ≈ 120 g · recipe makes 5
Where the energy comes from
- Protein 5%
- Carbohydrate 57%
- Fat 38%
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Energy | 257 kcal | 214 kcal |
| Protein | 3.2 g | 2.6 g |
| Carbohydrate | 36.8 g | 30.7 g |
| Net carbohydrate | 34.4 g | 28.7 g |
| Sugars | 2.1 g | 1.7 g |
| Added sugars | 0 g | 0 g |
| Fibre | 2.4 g | 2 g |
| Fat | 10.9 g | 9.1 g |
| Saturated fat | 2.6 g | 2.1 g |
| Trans fat | — | — |
| Cholesterol | 0 mg | 0 mg |
| Sodium | 364 mg | 303 mg |
| Salt equivalent | 0.9 g | 0.8 g |
Vitamins & minerals per serving
- Potassium
- 163 mg
- Calcium
- 28 mg
- Iron
- 0.8 mg
- Magnesium
- 24 mg
- Vitamin A (RAE)
- 116 µg
- Vitamin C
- 11 mg
- Vitamin D
- 0 µg
- Vitamin B12
- 0 µg
- Folate (DFE)
- 14 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- If the dough cracks while pressing, it needs a little more water.
Common mistakes
- Too much water makes the roti stick and stay gummy.
Serve with
- Serve with coconut chutney or a spicy ennegai brinjal curry, and a spoon of butter.
Storage
- Best eaten immediately.
Reheating
- Re-crisp in a hot pan.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
What the dish is built around
Main ingredient
- Rice flour200 g
- Carrot, finely grated1 piece · 60 g
- Coconut, freshly grated30 g
Baker’s notes
Customise in Bread & BakeryTimeline and readiness cues
Mix and knead · about 45 min
Knead until smooth and soft; it should feel like an earlobe.
Rest · about 10 min
Covered so it doesn't dry out; relaxed dough rolls and shapes without springing back.
- Start to finish: about 55 min. Times are a guide — warmth changes everything; follow the cues.
The dough
| Ingredient | Role | Weight | Baker’s % |
|---|---|---|---|
| Rice flour | Flour | 200 g | 100% |
| Water | Water | 200 g | 100% |
| Onion | Other | 110 g | 55% |
| Carrot | Other | 60 g | 30% |
| Coconut | Other | 30 g | 15% |
| Green chilli | Other | 12 g | 6% |
| Dill | Other | 10 g | 5% |
| Coriander leaves | Other | 10 g | 5% |
| Salt | Salt | 5 g | 2.3% |
| Cumin seeds | Other | 2 g | 1.1% |
- Total flour
- 200 g
- Hydration
- 100%
- With milk, eggs…
- 100%
- Wholegrain
- 0%
Hydration = water ÷ flour × 100. Milk is about 87% water and eggs about 75%, so they’re shown separately as “with milk, eggs…”.
- Wet dough (over 75%) — sticky; use wet hands and folds instead of kneading. Ciabatta, focaccia and open sourdough.
- Salt 2.3% — normal for bread.
If something goes wrong
Pale crust
Likely causes
- Oven too cool
- Too little sugar or no milk/egg for browning
- Over-fermented (yeast ate the sugars)
What to do
- Check the oven with a thermometer
- Brush with egg wash or milk
- Shorten the fermentation
Burnt bottom
Likely causes
- Tray too close to the heat
- Dark tray absorbs more heat
- Too much sugar in the dough
What to do
- Bake on the middle shelf
- Double up trays or use a light-coloured one
- Lower the temperature 10–15 °C and bake a little longer
Tough or chewy flatbread
Likely causes
- Dough too stiff
- Not rested
- Cooked too slowly on too cool a pan
What to do
- Add water until the dough is soft and slightly tacky
- Rest 20–30 minutes covered so the gluten relaxes
- Cook on a very hot tawa or pan — quickly
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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