Karnataka’s Famous Rice Roti (Akki Roti) for Breakfast
I was introduced to this recipe by one of my mother’s catering business client. She wanted some rice preparation for breakfast, but she didn’t want idlis or dosas. So we started serving rice upma (upit), sweet buns with rice flour, rice cutlets and lemon rice. One day, however, she wrote down this recipe and sent it in an empty tiffin. She wanted my mother to prepare this for her. My mother was uncertain about the exact taste but gave it a try. And we LOVED it. From that day onwards this client used to order this dish twice a week..and we too happily relished it 😉
I used to call this recipe ‘Rice Paratha’ but when I started blogging, I came to know that this recipe is called ‘Akki Roti’.
I love the simplicity of this recipe. It will not end up with you having a pile of vessels to wash. It doesn’t even require you to pull out your spice box or waste your time in cutting and chopping vegetables. A perfect breakfast option for busy weekday mornings. I serve this with chutney but it really doesn’t require any side dish.
Enjoy them hot or warm. I find them getting a little hard when they get cold. So put a knob of butter on these hot rice rotis and have them straight from the griddle.
Equipment and Utensils
Flat griddle pan
Flat stainless steel / wooden spoon
Large mixing bowl
Wax paper or butter paper
1 teaspoon Vegetable Oil
4 tablespoon Pure Ghee or Butter
Warm water as needed
200 grams (2 cups) Rice Flour
50 grams (1 medium) Onion finely chopped
1 Green Chilly chopped
1 teaspoon Cumin Seeds
1½ teaspoon Salt
Put all ingredients motioned under the label ‘For Dough’ in a mixing bowl.
Mix well so that all ingredients are incorporated.
Now slowly add water and start kneading.
Form a soft dough ball.
Cover this dough ball with damp cloth for 15 minutes.
After resting the dough, divide it into 8 equal parts.
Heat the flat griddle pan on a low flame.
Now take a square piece of butter paper and apply a little oil to it.
Now take one dough ball and pat it down to make a disk shape of ¼ cm thickness.
Start baking this paratha on the griddle.
Bake both sides of the paratha for 50 to 60 seconds each.
Then apply some ghee or butter to both sides.
It will get ready when brown patches start appearing on both sides.
Serve hot with chutney or any pickle of your choice.
Preparation Time: 10 minutes
Resting Time: 15 minutes
Cooking Time: 20 minutes
Number of Servings: 4
Total Calories: 1290 Kcal
Fat: 66.06 gm
Protein: 14.2 gm
Carbohydrates: 161.95 gm