Akki Rotti is my idea of a gluten-free healthy breakfast.
Traditionally you eat Akki Bhakri with chutney or curry, homemade butter or ghee. Akki Rotti and Tandula-chi-Bhakri are about the same.
Indulge me into thinking that you are wondering just what is Akki Rotti. I know I did say indulge me.
Akki Rotti, Akki Bhakri or Tandula chi Bhakri is an unleavened flatbread.
In India, we have many kinds of flatbreads like chapatti, paratha, bhakri, thalipeeth, dosa, appam. These are part of our everyday meals. In fact, the question that you will be asked anywhere in North India is “Roti khaye kay?” Did you eat roti?
Akki is Rice I Kannada and rotti is flatbread so we are enjoying gluten-free rice flatbread for breakfast.
Akki Bhakri Variations with Accompaniments
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Plain Akki Bhakri
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Masala Akki Rotti
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Sabske Akki Rotti
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Tandulachi Bhakri
While making Plain Akki Rotti you need rice flour and water to make a soft dough. Serve with a curry-like in Coorg we had it with chicken curry, you can use this Coorgi Egg Curry too.
You can add chopped onions, carrots, coriander leaves, sesame seeds along with salt. Serve with homemade butter or ghee. Chutney too makes a nice accompaniment.
You can also use chopped dill leaves called sabski palya in Kannada, the language used in Karnataka. Serve with ghee or homemade butter.
Tandulachi Bhakari with chutney is again breakfast in Goa. The main ingredients are rice flour, onions, grated coconut, green chillies and coriander leaves.
How is Akki Rotti made?
Method 1 of making Akki Rotti
- To make Akki Rotti grease a tava/skillet then pat a small ball of the rice flour till the edge.
- Drizzle oil on the top and cook on both sides till you see brown specks.
- Serve hot.
The disadvantage of this method
- is that the rotti means that the griddle has to cool down before the next one is made.In large families, this will be difficult to wait for the griddle to cool down.
- You can solve the issue by using multiple griddles. I use at times 3 two on the flame 1 cools down. Very messy and needs a lot of space, also if you are multitasking like making vegetables, your cooker is on it plays havoc with your schedule.
The Solution
- Use banana leaves or cloth to pat the rotti (see this is how Poonam did it)now we use foil to do the same job.
My father had told me that his mother used lotus leaf to make what he called kamal tattu. Must ask him.
Method 2 of making Akki Bhakri
My mother made the Akki Bhakri like jowar roti.
- Add boiling hot water to the flour and mix the flour to make a soft dough.
- Take a small ball, knead well.
- Dust the board with flour then gently pat the dough ball to a flat thin disk till evenly done.
The Disadvantage
- This looks and sounds simple but it is not. There is no gluten in the flour so it cracks and breaks you need to be very gentle.
The Solution:
- I prefer to use the rolling pin or mash up the dough with the puri press.
- But then there is nothing better than practice.
Akki Bhakri/ Akki Rotti/ Tandula-chi-Bhakari
Equipment
- Foil
- Non-stick tava/skillet
Ingredients
- 1 cup Rice flour
- 1 spring onions a bundle, chopped fine
- 2-3 green chillies chopped fine
- 3 tablespoon coconut freshly grated
- coriander leaves
- Salt to taste
- Oil to fry
- Water
Instructions
- In a bowl add the rice flour, spring onion, green chillies, coconut, coriander and salt.Mix well.
- Pile the mixture in the middle and make a well in the centre.
- Pour boiling water about ¼ cup in the well.
- Using a spoon mix the flour or atta, in the well. Set aside until the mixture cools down and is warm to handle.
- Gradually add more water and mix to Add get a soft dough that is not sticky.
- Make smaller balls of the dough about the size of a tennis ball.
- Heat the non- stick tava/skillet.
- Grease the foil and place one ball on the smeared portion. Flatten the ball on the oil gently turn it over.
- Use your fingers and gently flatten the dough to make a thin circle about ⅛ inch in thickness.
- Pick up the foil support the rotti and quickly invert the kaki rotti on the tava.
- After about 3 minutes you will be able to peel the foil off the Rotti. Drizzle a teaspoon of oil (if the pan appears dry)and cook covered.
- Grease the foil and follow the same steps and make the next rotti. By the time you have patted the rotti, your tava will need attention.
- Flip it over with a spatula admire the brown specks on the rotti and cook on the other side. The rotti is done when it gets slight brown flecks and changes colour.
- Serve hot with homemade butter, chutney or like me with raita.
Notes
- In case you do not see the brown specks when you turn over the Akki Rotti let it cook on the side on the skillet. Turn over and cook on the other side.
- Basically you will find it difficult to flip the rotti if it is not cooked so in case you cannot flip it best wait for a few minutes then flip.
Other Similar Recipes
- Rajgira Thalileeth~Fasting Special
- Quick Rava or Sooji Thalipeeth or Flatbread with Semolina
- Sabudana Thalippeth
Pin it Later
This week I have participated in Foodies Redoing old posts and changed my old post. The pictures in the past I have lost when I was hacked so updating pictures then I could not resist rewriting the whole post. This post was originally published in the year 2015 when I did not hav erecipe cards etc.
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KParthasarathi says
This is one of my favourites and last for more than two or three days.My mom used to make it.
Julie says
unique recipe,yummy!
Pavani N says
I have always wanted to try these, but never got a chance. Will have to make them some time because all the ingredients are easily available in the pantry.
Srivalli says
I love akki roti Archana, it tastes great with onions and served with peanut chutney!
Kalyani says
Yummmmmmm ! My favourite ... U got me all nostalgic .. The lingayat friend back in Bangalore used to make a huge one on an inverted baandli (kadai). And that used to taste yumm . But I too make in your method and love it to bits :))
Mayuri Patel says
I still cannot pat the dough directly on the tawa but that doesn't stop me from enjoying this delicious gluten free akki roti. Best enjoyed when its piping hot. I love to have it on its own.
ArchanaPotdar says
You need to cool down the tawa Mayuri. I prefer the foil these days.
Renu says
Akki roti is one of my favourite but as you said it is time consuming to make. I am loving the lovely white colour it has got. Wonderfully explained recipe.
ArchanaPotdar says
Thanks, Renu.
Kalyani says
i love akki rotti in all its names / forms .. we personally dont pat it on a semi hot/ cold tava and then cook it. we always make it on a banana leaf / plastic sheet and trasfer to tava. but yes akki rotti for brekfast with sabsaki soppu added to it is another level of amazng food !
ArchanaPotdar says
😀
Jayashree T.Rao says
The ones made on griddle taste good but time consuming to make. I usually make on sheets these days, it is quicker. Love this any day.
ArchanaPotdar says
Thanks, Jayashree.
Seema says
Wait! i am coming. I love to have these akki rotis with you. The are so goo.
ArchanaPotdar says
Come come I am waiting.
Neha (My Culinary Expressions) says
Akki bhakari makes a great breakfast. or meal. We mostly have a plain version with preferably nonveg gravy-based dishes. However, I am equally sure that this akki roti will soon become one of my favorite recipes soon. After all, who can resist such a wonderful recipe.
ArchanaPotdar says
Aww thanks Neha I am glad you like it.
Preethi Prasad says
I am a sucker for Akki rotti in all variations. I love to pair it with Gojju. It is soul comforting food for me . I made Akki rotti this morning for breakfast and it was just amazing .
ArchanaPotdar says
Thanks for trying, glad you liked it.