Akki Roti recipe | beginners-easy-quick breakfast recipe

Akki Roti recipe | beginners-easy-quick breakfast recipe 

Akki rotti | akki roti | Karnataka style | Indian quick breakfast | Rice flour bread

Akki roti is a very simple breakfast item made of rice flour, Origin of Karnataka. Akki roti can be eaten with or without chutney. Just plain butter or ghee with Akki roti is also liked most. 

Most of us don't try roti as this does not come out soft or does not come out in one piece especially for beginners, here i have focused on beginners who wanted to try some simple - quick yet traditional recipes for breakfast, I have included tips and detail step-by-step pictures to help them prepare this recipe with less effort. 

Akki roti is so quick to make, just about 10 minute is enough to make this. I prefer this whenever we get late for breakfast on those days of waking up late in the mornings. So-filling breakfast, never get hungry till later noon. Akki roti is so soft can be taken in lunch box with chutney or for snack, or you can pack them for a one day trip. 

Akki roti dough is made by mixing rice flour, salt, jeera / cumin and water and kneaded till the dough gets soft. Chopped onions, grated carrots, finely chopped coriander leaves & curry leaves, cumin / jeera, green chillies, roasted peanuts, grated coconut can also be added to make it masala-full to suit ones likings. Any or all items can be added. Oil is spread over tava or wok and a small amount of the dough is stretched / patted to a thin round sheet by hand to cover entire tava. Very little oil is spread over akki roti and then tava is placed over heat till roti gets cooked both sides or light brownish spots appear. Akki roti is served hot and eaten with chutney. Sprouted green moong, drumstick leaves – can be added to make this dish healthier. Plain akki roti can also be had with spicy pickles. 

Here, I am adding grated carrots, green gram sprouts, green chillies, curry leaves, coriander leaves with jeera and salt. Make sure the flour is mixed to soft dough, even if added little more water while mixing the dough it is fine, we can pat / spread the dough on tava easily. Since we are adding chillies, onions, carrots - we call this masala akki roti. For beginners, i would suggest to keep the dough even softer by sprinkling little extra water. Hard dough is not easy to spread on the pan and it may also break. 

Do not mind if the roti breaks first time, but the taste is tremendous. 

Donot forget to try Soft Akki Roti from my blog 

Soft Akki Roti

You might also like traditional Quick to make recipes : 

Sweet Puri, 

Sweet Coconut Chutney, 

Upsaaru Khara, 

Simple Rava ladoo, 

cabbage kootu

Paddu 

Pula Kura with greens

South Indian Traditional egg curry

Akki  Roti / Akki Rotti   Cuisine: South Indian Prep time: 10 minutes Cook time : 10 minutes

Ingredients Rice flour – 1 cup Jeera / cumin – 1/4 teaspoon Green chilli – 1 Onion – 1 small finely chopped Carrot – 1 grated Sprouted moong / green gram / hesa   – 2 tablespoons Coconut grated – 2 tablespoons Salt – to taste

Method In a large bowl, take rice flour add in Jeera / cumin, green chillies finely chopped, onions finely chopped, carrot grated, coconut grated, sprouts and salt. Sprinkle water little by little and mix well until soft dough, do not add all the water at once else you end up adding lot more water than required Take a wok / griddle , add one teaspoon oil and spread throughout the wok Take a small amount of dough and spread on the wok by your hand, sprinkling water or dipping your hand in the water Heat the pan and cook the roti on both sides evenly

Notes 

1. Chop onions finely, else you might have roti breaking easily while cooking
2. Sprouted green moong, drumstick leaves, coarsely crushed roasted peanuts – can be added to make the roti healthier
3. Mix the dough soft or add little more water to spread smoothly on wok
4. Dip your hand in water while spreading or patting akki roti dough on wok – to make it easy to spread
5. For beginners :Sprinkle water in small amount and mix the dough until soft, do not pour in all the water at once, you will end up adding much more water without your knowledge
6. Do not flip roti until one side is cooked, else you will end up breaking roti. You will see roti raise from wok on the corners, then you can flip to other side. Cook on medium heat for about 2 to 3 minutes on each side
7. First spread the dough on the wok and then keep the wok on heat
8. Cool the wok before making another roti, two tavas can be used to make roti’s, while one is getting cooled, you can cook on another tava / wok
9. Or else plantain leaf can be used to spread the dough and then transfer to heated wok with the plantain leaf on the top, leave it for about a minute and then remove the leaf gently. This way roti can be made on heated pan or tava without getting it cooled  

Tips:

Replace green moong sprouts with baby avarekalu / hyacinth beans - when using in this recipe select only small or tiny beans 

How to make Akki roti with step by step pictures:

In a large bowl, take rice flour add in Jeera / cumin, green chillies finely chopped, onions finely chopped, carrot grated, coconut grated, sprouts and salt. Mix to a soft dough adding water in small quantity 

Take a wok / griddle , add one teaspoon oil and spread throughout the wok

Take a small amount of dough and spread on the wok by your hand, 

sprinkling water or dipping your hand in water, spread or pat it to thinner roti

add a teaspoon of oil 

Heat the pan and cook roti on both sides evenly 

Akki rotti is ready to be served with coconut chutney  

And finally put Your comments, YES if You tried this or NO If You are yet to try. If tried how was Your experience and Your family members opinion. This encourages me post many more recipes.