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A savory twist on the classic Karnataka Akki Roti. Soft rice flour flatbreads are enriched with egg and spiced with onions and green chilies, making for a delicious and filling breakfast or snack.
Prepare the Dough
Divide and Shape the Roti
Cook the Roti
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A savory twist on the classic Karnataka Akki Roti. Soft rice flour flatbreads are enriched with egg and spiced with onions and green chilies, making for a delicious and filling breakfast or snack.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 539.22 calories per serving with 13.01g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or lunch.
Repeat and Serve
Incorporate 1/2 cup of finely grated carrots, cabbage, or zucchini into the dough for added nutrition and texture.
Add 1/2 teaspoon of ginger-garlic paste or 1/4 teaspoon of turmeric powder to the dough for a different flavor profile.
Mix in finely chopped dill leaves (sabbasige soppu) or mint leaves along with coriander for an authentic Karnataka aroma.
For a kid-friendly version, sprinkle a little grated cheese on top of the roti after flipping it on the tawa and cook until the cheese melts.
The inclusion of four eggs makes this roti a great source of high-quality protein, essential for muscle repair, growth, and overall body function.
Made with rice flour, this flatbread is an excellent gluten-free alternative to wheat-based rotis, suitable for individuals with celiac disease or gluten sensitivity.
The combination of complex carbohydrates from rice flour and protein from eggs provides a steady release of energy, keeping you full and energized for longer.
One Egg Akki Roti contains approximately 235 calories, making it a substantial and energy-dense option for breakfast or a snack.
Yes, it can be a healthy choice. It's a good source of protein from eggs and is naturally gluten-free. The onions and herbs add fiber and nutrients. To make it healthier, use minimal oil for cooking.
Yes, you can make traditional Akki Roti without eggs. Simply omit the eggs and use more lukewarm water or plain yogurt (curd) to form the dough. The texture will be slightly different but still delicious.
The consistency depends on the type of rice flour. If it's too sticky to handle, add a tablespoon of rice flour at a time. If it's too dry and cracking, add a tablespoon of lukewarm water. The ideal dough is soft, pliable, and slightly sticky.
It is best to cook the rotis immediately after preparing the dough. If left for too long, the onions will release water, making the dough too loose and difficult to handle.
This happens if the roti is too thin or the dough is too wet. Ensure you pat it to an even, slightly thick consistency (about 1/8 inch). Also, flipping it quickly and confidently from the parchment paper onto the hot tawa helps prevent breakage.