Akki Roti - A Karnataka Special

This one is a Karnataka special, a traditional rice flour based roti which is made in two variants: The plain akki roti and the masala akki roti. The plain variant is a very simple and smooth crepe and requires a nice chutney to go along with it, while the masala variant is more flavorful and stands by itself. You can have it as-is or use a red (tomato and onion) chutney or coconut chutney as a dip. Try this flavorful and filling roti as a breakfast or a meal option

Masala Akki Roti is best served with a chutney and some spicy podi

Ingredients

• 2 Cups Rice Flour (Use fine rice flour and not coarse rice flour as you will find it hard to shape while tapping with hand)
• 1 Cup Red Onion (Chopped)
• 1/2 Cup Cilantro (Chopped) 
• 2 Strands Curry Leaves (Chopped) 
• 1 Inch Ginger (Grated)
• 2 Chilli (Chopped) 
• 1 Tsp Cumin
• 1 Cup Oil 

Procedure

• Add fine rice flour in a mixing bowl 
• Add onion, cilantro, green chillies, curry leaves, grated ginger, cumin seeds and salt per your taste 
• Mix all the ingredients well with the rice flour 
• Add water and knead all the ingredients to a smooth and soft dough (the dough must be soft, check with your finger without putting much pressure) 

Make a smooth and soft dough for the Akki Roti, you should be able to tap it gently with your fingers to spread it evenly

• Set the dough aside for 10-15 mins 
• Now take a banana leaf and coat it with oil (You can also use the back of a smooth tawa instead of the banana leaf) 
• Make a ball sized dough and place it on the oiled banana leaf

Make a small dough ball and spread it across a well oiled banana leaf

• Tap it gently in the center and allow it to expand out into a thin and round roti (tap the edges in to make a nice consistent round shape) 
• Make 3 holes in the middle of the roti as it will help the oil to seep in evenly and roast consistently across  the surface 

Spread the Akki Roti evenly to a thin thickness and round shape, make 3 holes in the middle of the roti

• Heat a nonstick tawa and pour some oil and spread it evenly across the surface
• Carefully flip over the roti along with the banana leaf onto a hot tawa press gently
• Now peel the banana leaf gently (the Akki roti will hold onto the tawa and the banana leaf will peel off easily) 

Carefully place the Akki Roti on a heated pan and gently press the banana leaf then gently peel it off

• Allow the akki roti to cook well and form a light brown base

Place the Akki Roti carefully on a heated pan and press gently on the banana leaf and then peel it off gently

• Now flip the roti over, pour some more oil in the center and along the edges and cook the other side well

Flip the Akki Roti and allow it to cook well on both sides

• When both sides are done, serve hot along with a nice chutney