Karnataka Akki Roti
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Rice flour dough mixed with onion, carrot, chilli and dill, patted thin and cooked on a tawa — Karnataka breakfast classic.
Akki roti is a rice flour flatbread from Karnataka, patted by hand rather than rolled. The dough is soft and sticky, so it is pressed straight onto a greased banana leaf or parchment and cooked on the tawa.
Ingredients
How to Make It
Mix flour with vegetables, chilli and salt.
Knead with hot water into a soft dough.
Pat onto greased banana leaf or parchment; cook on tawa both sides.
Nutrition per serving
* Approximate values per serving
Health Benefits
Naturally gluten-free rice roti with vegetable volume. Pair with chutney instead of heavy sides.
Rice flour dough has no gluten, so it needs hot water to bind. Onion, carrot and dill or coriander go into the dough, which means there is no need for a side vegetable.
Pro Tips
- →Hot water softens dough.
- →Patting thin prevents raw centres.
- →Cook covered briefly for softness.
- →Add hot water in small amounts and knead while the dough is still warm.
- →Wet your fingers while patting, it stops the dough sticking.
- →Cook on medium heat and press down with a cloth so the roti browns evenly.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon); White rice (raw): about 365 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Add grated coconut.
- 2Use dill (sabsige) for authentic note.
- 3Use grated cabbage or fresh coconut in the dough, and serve with coconut chutney or a spoon of ghee.
Frequently Asked Questions
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