Entree: India – Interior Karnataka – ಅಕ್ಕಿ ರೊಟ್ಟಿ ➤ Akki Rotti (Thin, unleavened rice-flour flatbread from Karnataka flavored with onions, chilies and herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 5 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (240 g) fine rice flour (akki pudi)
- 1 1/4 cups (300 ml) hot water, plus extra as needed
- 1 tsp (5 g) salt
- 1 small onion, finely chopped (approx. 2 1/2 oz (70 g))
- 2 green chilies, finely chopped (approx. 0.35 oz (10 g))
- 2 tbsp (8 g) fresh cilantro, chopped
- 2 tbsp (30 ml) vegetable oil, plus extra for cooking
- 1/4 cup (30 g) fresh grated coconut (optional)
- 8–10 curry leaves, finely chopped (optional)
- 1/2 tsp (2 g) cumin seeds (optional)

Show original ingredient measurements

- 2 cups (240 g) fine rice flour (akki pudi)
- 1 1/4 cups (300 ml) hot water, plus extra as needed
- 1 tsp (5 g) salt
- 1 small onion, finely chopped (approx. 70 g)
- 2 green chilies, finely chopped (approx. 10 g)
- 2 tbsp (8 g) fresh cilantro, chopped
- 2 tbsp (30 ml) vegetable oil, plus extra for cooking
- 1/4 cup (30 g) fresh grated coconut (optional)
- 8–10 curry leaves, finely chopped (optional)
- 1/2 tsp (2 g) cumin seeds (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a mixing bowl, combine rice flour and salt. Pour the hot water gradually while stirring with a spoon until a soft, pliable dough forms; it should be moist but not sticky. Cover and let rest 5 minutes, then add oil, chopped onion, green chilies, cilantro, coconut, curry leaves and cumin seeds; mix thoroughly. Add a little more water if the dough is too dry.
2. Heat a griddle or heavy skillet over medium-high heat and lightly oil it. Take a golf-ball-sized portion of dough, oil your hands or a piece of parchment/banana leaf, flatten into a thin disc (about 6–7 inches (15–18 cm)) using your palms or a rolling motion. Transfer carefully to the hot griddle and cook 2–3 minutes until edges lift and brown spots appear, drizzle a little oil around the edges, flip and cook another 1–2 minutes until cooked through and lightly crisp. Repeat with remaining dough. Serve hot with chutney, sambar or a curry.

1. In a mixing bowl, combine rice flour and salt. Pour the hot water gradually while stirring with a spoon until a soft, pliable dough forms; it should be moist but not sticky. Cover and let rest 5 minutes, then add oil, chopped onion, green chilies, cilantro, coconut, curry leaves and cumin seeds; mix thoroughly. Add a little more water if the dough is too dry.
2. Heat a griddle or heavy skillet over medium-high heat and lightly oil it. Take a golf-ball-sized portion of dough, oil your hands or a piece of parchment/banana leaf, flatten into a thin disc (about 6–7 inches / 15–18 cm) using your palms or a rolling motion. Transfer carefully to the hot griddle and cook 2–3 minutes until edges lift and brown spots appear, drizzle a little oil around the edges, flip and cook another 1–2 minutes until cooked through and lightly crisp. Repeat with remaining dough. Serve hot with chutney, sambar or a curry.