A savory, gluten-free flatbread from Karnataka made with rice flour, fresh dill, and onions. These soft yet crispy rotis are perfect for a wholesome breakfast or light lunch, often served with coconut chutney.
Prep15 min
Cook25 min
Servings4
Serving size: 2 rotis
418cal
7gprotein
66gcarbs
14g
Ingredients
2 cup Rice Flour (Fine variety is recommended)
1 large Onion (finely chopped)
3 piece Green Chili (finely chopped, adjust to taste)
0.5 cup Dill Leaves (fresh, finely chopped)
0.25 cup Coriander Leaves (fresh, finely chopped)
0.25 cup Fresh Coconut (grated, optional but recommended)
Hard-boiled eggs simmered in a luscious, spicy masala of caramelized onions, tomatoes, and fragrant Kerala spices. This classic dish, known as Mutta Roast, is the perfect partner for appam, idiyappam, or chapatis.
Prep15 min
Cook30 min
Servings4
Serving size: 2 eggs(Serving includes 2 eggs with masala.)
Hearty Akki Roti with aromatic, perfectly spiced Kerala Egg Roast – an energy-giving, homestyle delight!
This mangalorean dish is perfect for breakfast. With 742.3 calories and 22.2g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 tbsp Oil (for greasing and cooking)
Instructions
1
Prepare the Dough (5-7 minutes)
In a large mixing bowl, combine the rice flour, cumin seeds, and salt. Mix them well.
Add the finely chopped onion, green chilies, dill leaves, coriander leaves, and grated coconut. Use your fingertips to rub the vegetables into the flour, which helps release their moisture and flavor.
Gradually pour in the hot water, mixing with a spoon initially. Once the mixture is cool enough to handle, knead for 2-3 minutes to form a soft, pliable, and non-sticky dough.
The dough should be soft like chapati dough, not too stiff or too loose. Cover with a damp cloth and let it rest for 10 minutes.
2
Shape the Rotis (10 minutes)
Divide the rested dough into 8 equal-sized balls and smooth them out.
Grease a piece of parchment paper, a banana leaf, or a zip-lock bag with a few drops of oil.
Place one dough ball in the center. Dip your fingers in a small bowl of water to prevent sticking.
Gently pat and press the dough outwards in a circular motion to form a thin, even roti, about 5-6 inches in diameter. If the edges crack, simply pinch them back together.
Make a small hole in the center of the roti. This traditional technique helps it cook evenly and become crispier.
3
Cook the Rotis (15-20 minutes)
Heat a tawa (griddle) or non-stick skillet over medium heat until it's hot but not smoking.
Carefully lift the parchment paper and place the roti, dough-side down, onto the hot tawa. Wait for about 30 seconds for the roti to set slightly.
Gently peel off the parchment paper. If it sticks, wait a few more seconds for the roti to cook more.
Drizzle about 1/2 teaspoon of oil around the edges and into the center hole.
Cook for 2-3 minutes on the first side, until the base is firm and has golden-brown spots.
Flip the roti and cook the other side for another 2-3 minutes until it's cooked through and lightly browned. Press gently with a spatula to ensure even cooking.
Repeat the process for the remaining dough balls, greasing the parchment as needed.
4
Serve Immediately
Akki Roti is best enjoyed hot and fresh, straight from the tawa, when it's soft on the inside and slightly crisp on the outside.
Serve with coconut chutney, tomato chutney, groundnut chutney, or a dollop of white butter (benne).
324cal
15gprotein
20gcarbs
21gfat
Ingredients
8 large Egg
4 medium Onion (thinly sliced)
2 medium Tomato (finely chopped)
1.5 tbsp Ginger Garlic Paste
3 whole Green Chilli (slit lengthwise)
3 tbsp Coconut Oil
1 sprig Curry Leaves
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chilli Powder (adjust to taste)
2 tsp Coriander Powder
1 tsp Garam Masala
1.25 tsp Salt (or to taste)
0.5 cup Water (warm)
Instructions
1
Boil and Prepare the Eggs
Place 8 large eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, turn off the heat, cover the pan, and let it stand for 10-12 minutes to hard-boil the eggs.
Drain the hot water and immediately run cold water over the eggs. Once cool enough to handle, peel them carefully.
Make 2-3 shallow, lengthwise slits on each peeled egg. This is crucial for the masala to penetrate the eggs.
2
Shallow-Fry the Eggs
Heat 1 tbsp of coconut oil in a wide, heavy-bottomed pan (kadai) over medium heat.
Add a pinch of turmeric powder and a pinch of Kashmiri red chilli powder to the hot oil.
Gently place the slit eggs into the pan. Sauté for 2-3 minutes, turning them carefully, until they develop a light golden, slightly crisp layer. Remove the eggs from the pan and set aside.
3
Caramelize the Onions
In the same pan, add the remaining 2 tbsp of coconut oil. Once hot, add the thinly sliced onions and a pinch of salt (this helps draw out moisture).
Sauté the onions on medium-low heat for 12-15 minutes, stirring occasionally. Be patient; they should become soft, translucent, and then a deep golden brown. This slow caramelization is the secret to the dish's flavor and texture.
Add the ginger-garlic paste, slit green chillies, and the sprig of curry leaves. Sauté for 1-2 minutes until the raw aroma disappears.
4
Cook the Masala
Add the finely chopped tomatoes to the pan. Cook for 4-5 minutes, stirring and mashing them with your spoon, until they turn soft and pulpy.
Reduce the heat to low. Add all the spice powders: turmeric powder, Kashmiri red chilli powder, coriander powder, and garam masala. Add the remaining salt.
Stir continuously for 2-3 minutes until the spices are fragrant and you see oil starting to separate from the masala at the edges.
5
Simmer with Eggs
Pour in 1/2 cup of warm water and stir well, scraping the bottom of the pan to combine everything into a thick, luscious gravy. Bring to a gentle simmer.
Add the fried eggs back into the pan.
Gently toss the eggs to coat them thoroughly with the masala. Cover the pan and let it simmer on low heat for 5-7 minutes. This allows the eggs to absorb all the wonderful flavors of the gravy.
6
Garnish and Serve
Turn off the heat. Taste and adjust the salt if necessary.
Garnish with a few fresh curry leaves if desired. Let it rest for 5 minutes before serving.
Serve hot with traditional Kerala appam, idiyappam (string hoppers), parotta, or chapatis.
