Breakfast · Comfort Food · Herbs · Indian · Karnataka · South Indian · Vegetarian

Akki Rotti/Savoury Rice Pancakes from Karnataka


This is a famous breakfast dish from the state of Karnataka, India.  It’s a savoury pancake made of rice flour, chopped onions, spices, salt & water all kneaded well to form a firm soft dough. Just like pancakes you add a handful of dough enough to make a large pancake on the griddle/tava/fry pan & you spread the dough with your fingers to make a flat pancake or rotti. Make sure the tava is just slightly hot when you do this, else you may end up burning your fingers. Cooked till its crispy & golden brown. Served with some chutney. A couple of days back I had posted ginger chutney recipe, I had prepared Akki Rotti for breakfast that day as these both compliment each other beautifully.

Akki Rotti/Savoury Rice Pancakes from Karnataka..

Akki is basically rice in Kannada (Language spoken in Karnataka, the one of the state’s of India), Rotti is nothing but a bread/pancake in Kannada. Homes in Karnataka prepare varieties of Akki Rotti’s. Some make Akki Rotti with spring onions, some with grated carrots or beetroot. Some with just chopped onions. The recipe I’m posting today is the one with grated carrots, the carrots usually impart a slight orange colour to the rotti.

I never tasted it till I met K though. My MIL used to prepare this often for breakfast. It’s quick, yummy & serves as a good lunchbox recipe as well. My colleagues at work used to love them. Since I would have a round of them for breakfast, I would exchange lunch boxes the day I carried them in my lunchbox ;).

Ingredients: (Serves 3-4)     Preparation Time: 20 mins
Rice flour – 6 cups
Onion – 1 medium-sized, finely chopped
Carrot – 1 medium-sized, finely grated
Curry leaves – 2 sprigs i.e. approximately 10-12 leaves, roughly torn
Green Chilli’s – 3, finely chopped
Cumin Seeds – 1 tbsp
Asafoetida – a pinch
Coriander leaves (optional) – 3-4 sprigs, finely chopped
Cooking oil – 1 tbsp
Salt to taste

Some of the ingredients..

Method:
Have some warm water handy. In a mixing bowl, mix the rice flour, salt, Cumin seeds, asafoetida & the chopped veggies including the green chilli’s & curry leaves by adding warm water little by little. Add the coriander leaves too if you plan to use them & mix. Do not make the batter runny. Knead it well to form a thick & firm dough. Do not worry if you added extra water, you can adjust by adding some more rice flour, but make sure to adjust the seasoning if you do so. Close & cover this dough for about 10 minutes so that the flavours mix.

Heat a griddle/fry pan or tava. Set the heat to low. When the tava is just about heating up take it off the heat. Spread a few drops of oil well around the tava & take a handful of the rotti batter & spread it evenly around the pan with your fingers to form a pancake/rotti. If you like the rotti crispy make sure you use lesser batter & when you spread it around the rotti is really thin. But remember that the frying pan is hot when you spread the batter & do not burn your fingers in the process. Transfer the tava back on  to the heat. Add a few drops of oil on top & edges of the rotti as well & cover & cook. Increase the heat to medium. Check the rotti in about 2 minutes. The steam generated inside cooks the top of the rotti. When the top is no longer raw, keep the lid aside & check the bottom, if its turning nice & golden brown flip the rotti over & cook till this side begins to get crispy as well, take it off heat.

Underside of the rotti should look this way, crispy & golden brown..

Tip: If the tava is hot you won’t be able to spread the dough. So make sure the tava is slightly hot when you are spreading the dough.

Reduce the heat to low. Do not put back the tava on the heat. Upturn the tava, sprinkle some water on the base of the tava to reduce the heat, add another handful of dough to prepare the next rotti. You can make about 6-8 rotti’s based on the size of the pancake or the rotti you make.

Serving Suggestions:
Serve hot with some chutney/pickle by the side. Coconut based chutney is the best chutney for this dish. Check my Alle chutney/Ginger chutney recipe, it’s what we usually serve Akki Rotti with at home.

Akki Rotti/Savoury Rice Pancakes from Karnataka...

Alternately you can add a dollop of butter/ghee on top when you serve this. K likes to eat this with chutney powder mixed with ghee.

For more breakfast idea’s check – Bread Upma/ Bite sized bread pieces tossed in some sweet & spicy flavoured onions, Olive & Basil bread, Indian Masala Omelette with Bread/ a.k.a Bread Omelette, more etc.

 

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6 thoughts on “Akki Rotti/Savoury Rice Pancakes from Karnataka

  1. Hi Anitha, Nice blog ! I recently started following your blog.

    I love making akki rotti with carrots too. I oil a plastic sheet and flatten the dough into shape on it. Then upturn the roti onto a hot pan and peel the plastic off. While one is cooking i get the next one ready… That speeds things along.

    Like

    1. Hi Shruti, thanks for your comment.. Thanks for this tip.. I completely forgot about this.. 🙂 My MIL also used to have 2 tava’s on simultaneously.. so that there was no one at the table without a rotti on their plate.. 🙂

      Like

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