Akki Rotti (Karnataka Rice Flour Flatbread)

Akki means rice in Kannada. Rice flour is mixed with onion, grated carrot, dill (sabsige), coconut and chilli and patted thin directly onto a pan with wet fingers. The result is crisp at the edges and soft inside – lovely with coconut chutney and butter.

Video by Hebbars Kitchen on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 20 min
• Cook 25 min
• Vegan · gluten-free
• Famous in Karnataka

Ingredients

• 250 g rice flour
• 1 onion, finely chopped
• 1 small carrot, grated
• 3 tbsp chopped dill (or coriander)
• 3 tbsp grated coconut
• 2 green chillies, chopped
• 1 tsp cumin seeds
• 8 curry leaves, chopped
• ¾ tsp salt
• about 200 ml warm water
• oil

Method

1. Mix everything except water and oil in a bowl. Add warm water gradually and knead to a soft, non-sticky dough.
2. Grease a cold heavy pan (or a sheet of baking paper) with oil. Place a lemon-sized ball in the middle and pat it out thinly with wet fingers. Make 3–4 small holes with your finger.
3. Put the pan on the heat, drizzle a few drops of oil into the holes and around the edge, cover and cook on medium heat for 3 minutes.
4. Flip and cook 1–2 minutes until golden and crisp.
5. Serve hot with coconut chutney, butter or a pickle. Cool the pan under water before patting the next one.

Tip: Patting on a cold pan is the traditional way; baking paper you then flip onto the hot pan works too.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.