Akki roti is a gluten free roti made with raw rice flour. Ingredients like dill, coriander leaves, onion and cumin seeds with green chilli, makes this roti really flavourful. There are many variations in this roti. But since I have not tasted it before, I adapted a simple recipe from this post. We make a plain rice roti with rice batter that is ground fresh and wet. We call it milagu keeraga adai. It has totally different flavour and taste. I have posted that recipe by trying it with millet. But this one is very famous in South India, I have heard through few friends. I wanted to try with dill leaves and got dill leaves last week, but since long weekend here, I took a bit of time to try. It was really tasty with these leaves. You can add various other ingredients in this roti like curry leaves, chana dal, carrot etc, but I made it simple this time. You can add slightly more coconut also.
Check out the full video on how to make akki roti (Rice flour roti)
Akki roti recipe
Recipe Cuisine:Indian | Recipe Category:Breakfast
Prep Time: 15 mins | Cook time: 15 mins | Makes: 4
Prep Time: 15 mins | Cook time: 15 mins | Makes: 4
Ingredients
Rice flour – 1 & 1/2 cups
Onion – 1
Grated coconut – 3 tbsp to 1/4 cup
Green chilli – 2
Dill leaves – 1/4 cup
Coriander leaves – 1/4 cup
Cumin seeds – 1 tsp
Water – As needed
Salt – As needed
Oil – as needed
Onion – 1
Grated coconut – 3 tbsp to 1/4 cup
Green chilli – 2
Dill leaves – 1/4 cup
Coriander leaves – 1/4 cup
Cumin seeds – 1 tsp
Water – As needed
Salt – As needed
Oil – as needed
Method
- I used idiyappam flour, but you can use raw rice flour as they use it in original recipes. Chop all the ingredients that needs to be chopped very finely. Mix all the ingredients in a mixing bow except water. Add hot water (hot enough to handle) and make a non sticky dough.
- Make equal sized balls. I made 3, but it was too big, so you can make 4 or 5 equal sized balls. In a greased paper or banana leaf or a food safe cover like zip lock, flatten the roti as thin as possible. Make a hole in the middle. (I sprinkle little water below the sheet to keep it in place while we flatten.
- Heat a tawa/ pan and drizzle little oil. Carefully carry and invert the sheet to the tawa. Refer video for easy understanding.
- Drizzle little more oil and cook covered in medium flame for a minute or two. Cooking covered prevents drying of the roti as it gets cooked and remains soft. Flip and cook for one more minute or until done.
Notes
- I used idiyappam flour and it was very fine rice powder. Any rice flour should work.
- I have to yet try making dough with plain water. I used hot water as it was suggested in the original source post, and it came out soft.
- Many ingredients like curry leaves, ginger, carrot, chana dal can be added to this roti.
- I liked the green chilli and cumin seeds flavour best in this roti.
Serve hot withcoconut chutney or even curd and pickle. They also serve with delicious curry like brinjal gravy. But I liked as such.
