Akki Roti
Soft in the center with lightly crisp edges, Akki Roti is a classic Karnataka flatbread made with rice flour, onion, herbs, and green chili. It cooks quickly on a tawa and tastes wonderful with chutney, pickle, or a simple curry.
For 8 servings
- prep · ~5 min
Prep the vegetables and herbs.
1.Finely chop the onion.2.Finely chop the green chili.3.Chop the coriander leaves and curry leaves. - knead · ~7 min
Make the dough.
1.Add rice flour, onion, green chili, coriander leaves, curry leaves, cumin seeds, and salt to a wide bowl.2.Mix well so the onion and herbs are evenly spread through the flour.3.Pour in warm water a little at a time and bring it together into a soft, pliable dough.TIPRice flour dough can crack if too dry, so keep it soft but not sticky. - rest · ~10 min
Rest the dough for 10 minutes.
- prep · ~2 min
Divide the dough into portions.
Make 8 equal balls so the rotis cook evenly and stay easy to pat out by hand.
- other · ~4 min
Shape one roti at a time.
1.Place one dough ball on a clean surface or sheet.2.Pat it gently with damp fingers into a thin round roti.3.Make a few small holes in the center so it cooks evenly.TIPWet fingers help spread the dough without tearing. - fry · ~5 min
Cook the roti on a hot tawa.
1.Heat a tawa over medium heat.2.Place the shaped roti on the tawa and drizzle a little oil around the edges and into the holes.3.Cook until the bottom gets light golden spots, then flip and cook the other side until lightly crisp and cooked through.TIPKeep the heat at medium so the roti cooks through before the outside gets too dark. - other · ~15 min
Shape and cook the remaining rotis.
Repeat with the remaining dough balls, adding a little oil for each one as needed.
- serve
Serve hot.
Serve Akki Roti hot with coconut chutney, pickle, or a simple vegetable curry.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the dough softer than wheat chapati dough; rice flour firms up as it rests.
- 2Finely chop the onion and chilies so the roti pats out smoothly without tearing.
- 3Pat each roti directly on a banana leaf, parchment, or a damp cloth for easier transfer to the tawa.
- 4Make the center holes every time; they let steam escape and help the middle cook through.
- 5Cook on steady medium heat so the onion softens and the rice flour loses its raw taste.
- 6If the dough starts cracking while shaping, knead in a spoon or two of warm water.
- 7Serve straight off the tawa for the best contrast of soft center and lightly crisp edges.
Adapt it for your goals.
Jain
Skip onion and use finely chopped cabbage or grated bottle gourd for moisture, keeping the roti soft while following Jain preferences.
veganVegan
This recipe is already vegan; serve it with coconut chutney or a vegetable kurma for a fully plant-based meal.
low oilLow-oil
Use a well-seasoned cast-iron tawa and brush just a few drops of oil around the edges to reduce oil without losing texture.
spicierSpicier
Add extra green chili or a pinch of crushed black pepper for a hotter breakfast-style akki roti.
Why this is on our healthy list.
Naturally Gluten-Free
Made with rice flour rather than wheat, this flatbread suits those looking for a gluten-free South Indian option.
Includes Aromatic Herbs
Coriander and curry leaves add flavor along with plant compounds, so the dish gets freshness without relying on heavy sauces.
Light, Simple Ingredients
The recipe uses rice flour, onion, herbs, chili, and modest oil, making it a straightforward homemade savory flatbread.
Frequently asked questions
The dough is likely too dry. Rice flour needs enough warm water to stay soft and pliable, so add a little more water and knead again.
