Sooji Thalipeeth, also known as Rava Thalipeeth, is a delightful and versatile Indian flatbread from semolina (sooji or rava) herbs and spices you choose.

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Sooji Thalipeeth, also known as Rava Thalipeeth, is a delightful and versatile Indian flatbread from semolina (sooji or rava) herbs and spices you choose.
by [Archana Potdar] · This post may contain affiliate links · 15 Comments
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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.
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.
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.
My father had told me that his mother used lotus leaf to make what he called kamal tattu. Must ask him.
My mother made the Akki Bhakri like jowar roti.
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.
Do you like this recipe? Have you tried it? In case you do and whenever you do please tag me on Facebook. My Instagram handle is #themadscientistskitchen. You can also use my Twitter handle, Then you are always welcome at my Pinterest page too. I will love to see you there.
Please also subscribe to my mailing list and join me in my journey of Food! Will enjoy seeing what you make so that I too can learn from you!!!
Do you like this recipe? Have you tried it? In case you do and whenever you do please tag me on Facebook. My Instagram handle is #themadscientistskitchen. You can also use my Twitter handle, Then you are always welcome at my Pinterest page too. I will love to see you there.
Please also subscribe to my mailing list and join me in my journey of Food! Will enjoy seeing what you make so that I too can learn from you!!!
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.