There are two ways of looking at Akki Rotti – you can think of Akki Rotti as unleavened bread made out of rice flour or as spicy pancakes.
Personally, I prefer “Sada” Akki Rotti (plain rice flour bread) to the many different the masala ones which have onions, grated vegetables, cumin and green chilly. Sada or Plain Akki Rotti is a zero oil bread much like the phulka and is super soft and fluffy like the Gujrathi rotlis. It is typically served with uchellu podi and ennegayi or gojju.
While one can find nifty workarounds for getting the masala ones, the sada ones aren’t that amenable to cheat sheets. The masala akki rotti has been a saviour once – when absent mindedly I made naan dough out of rice flour. Amma and I converted it into some kind of masala akki roti – dosa 🙂 – rich in milk and absolutely yummy.
Yet, nothing can beat the divine taste of plain akki rottis which I have been wanting to try for quite sometime. I faithfully followed Aaruni’s (introduced in the earlier post) recipe and method and I am glad to say the results have been fantastic for a beginner like me. I was quite delighted when the rotis puffed up. Yay, yay!!
Akki Rottis (Rice Flour Rotis) folded into a quarter
These are a wee bit thicker than they are supposed to be and though round, have tapered edges (booo hoo!!!).
Here’s Aaruni’s recipe that I faithfully followed:
Preparation Time: 5 minutes , Cooking Time: 30 minutes , Yield: 6 Rotis (these are slightly bigger than wheat flour rotis)
Ingredients
- Rice Flour – 2 cups
- Water – 2 cups
- Salt – 1 tsp
*cups=225ml or 8 oz measures.
Method
- Bring salt and water to boil in a heavy bottomed cooking pot on a medium flame.
- When the water starts bubbling, reduce flame to low and throw in the flour evenly. Do not stir. Keep on a low flame for a minute.
- With the back of the ladle whisk the contents into a smooth paste. Remove from stove and keep aside for cooling.
- Knead into a dough. The more you knead, the less you sweat while making the rotis. Divide into 6 parts and shape into balls.
- Keep aside a little rice flour for dusting. Wipe a flat board/ roti rolling surface with a clean wet cloth. Wipe your belan/ rolling pin with the wet cloth.
- Take one ball of dough and roll in the flour. Flatten the ball into a round. Roll into a round with the belan/ rolling pin (exert very little pressure), continuosly moving the roti in a circular direction. The roti should be rolled out thin. Dust off the flour and wipe the roti with a wet cloth.
- Heat a tawa. Slip the roti in the tawa. Cook on a medium flame. When you see about two or more air pockets bloat up, turn and cook the other side. The roti would have started puffing. Turn again and cook for a few seconds.
- Repeat for all the other balls of dough. Remember to clean the rolling board and belan/rolling pin and wet them with a cloth for each roti.
One pack of soft fluffy “a wee bit thick” Akki Rottis packed off to Asha for RCI-K.
You might want to check out few other versions of plain Rice flour breads:
- The Coorgi version from Asha’s Foodie’s Hope.
- Chavlachi Roti from Koli cuisine (Maharashtra) from Anjali’s Anna Parabrahma
- Ari Pathiri (Kerala) from Aparna’s Bhakshanam
- Tandla Pita from Shilpa’s Aayi’s Recipes and Tandlya Roti from Raaga’s The Singing Chef (Konkani)
Lakshmi, at last you made it!:))
Looks yummy to me, and with Ennegayi, they taste fabulous.I like plain rottis too with spicy gravies.Good one sweetie, thank you.I will take it!:))
Hi Lakshmi,
MY ari pathiri is from bangalore itself..there are loads of methods to cook this fantastic food..
anyway good one..
aparna
You guys are in close competition for no. of entries with Asha and Raaga for RCI-Karnataka I think.. 🙂 I’m yet to try Akki Roti.. hopefully soon.
i too like the akki roti, preferably made by someone else 😉
I too love rice roti, I had it for first time at my kannada friends place and she made rice roti which was having filling of onions and I loved it
Latha,
Asha had said, pathiris are like akki rotis. I think it may taste great, if you dip in fresh coconut milk..
Wow Latha, Rice Roti… I got to know so many recipes from RCI: karnataka event.. I am loving it..
One question though, were these rotis just as soft as the normal chapathis or a bit sookha… was wondering how they were.. 🙂
Sorry, I always get confused whether the post is by latha or lakshmi [:D]..
HiLatha,
I have never made rotti this way have to try(always adding water to flour).It looks so soft.
We don’t get rice flour here if not, I’d have tried this.
Hi Latha,
How did you fold the rice roti!? Sometimes I too make these rotis but they will break while heating on the tawa itself. Next time I wiil follw your method.
Vijaya.
Wow…how many wonderful entried for RCI…asha will surely be impressed!Akkirotti here is soft and thin!!
wow Lakshmi hats off you are outletting all the authentic meals :).
Nice rotis. Lakshmi. Sometimes plain are better with rich gravies. Viji
Lakshmi, thats a cool one…my athamma makes it both by boiling the water and mixing it and as how we make chappatis…check out mine here
http://cooking4allseasons.blogspot.com/2007/08/biyam-rotti-rice-flour-rotis.html
hi there…these are very usual amongst the muslims in kerala..its called ari-pathiri..best with chicken curry..real yumm
lata, i soo love akki roti…i first had it in blore, when we went for a team lunch…thanks for sharing this recipe..
Lakshmi send me these pleaseeeeeeeee…love akki rotti!:)Great entry..in fact all your entries are amazing, great going:)
Wont this be hard? I have never had it thats why could not make out.
Hi Latha,
For the first time I tried akki rotti this way,it was a hit. Never thought one can roll them like chapatis, it was soft and delicious. I have posted it today with Saasive kaayi. Thanks for the recipe my family loved it.
[…] We had it with Akki rotti, followed the recipe from Latha’s Yum blog. […]
Hi thank you for the tag. The koli roti can be made soft as well as chewy. We love the chewy more.
[…] chitkyachi ani kaalya vatanyachi bhaji (cluster beans with dried black peas) Lakshmi’s Akki Roti Ashwini’s Khatkhate (uses tirphal) Shilpa’s Tepla Ambat (Fish Curry with Teppal) […]
i have some rice flour and want to make rotis,but the way we make them here is to make the rice dough very soft and runny then we spred them on the tawa with the palm already dipped in water.when brown spots appear then turn the roti to cook the other side.
can i use a marble suface instead of the belan? and what to use instead of a tawa?! pls let me know, 🙂
i mean the marble surface instead of a flat board
Hey Lak…you can get the Andhra way of making this …
http://cooking4allseasons.blogspot.com/2007/08/biyam-rotti-rice-flour-rotis.html
I was not sure if I will be able to make these successfully on my first attempt, but they came out good and soft. Also my rotis puffed up like the normal roti.
Hi Lakshmi,
Nice blog… well done…
I tried this rotti today. It came out very well and it was tasty.. 🙂
Thanks for the recipe…
Dear Asha,
add a tea spoon of Maida. Before rolling, knead the each dough ball very well. This will prevent the cracked edges.
[…] Akki Rotti (Rice Roti) […]
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