''Akki rotti'' or ''akki roti'' is an Indian

flatbread A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are Unleavened bread, unleavened, although some are leavened, such as pita bread. A Se ...

made from

rice flour Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening ...

. It is a part of Karnataka cuisine.

Versions

''Akki roti'' has at least two versions. The most common version is similar to the Maharashtrian flatbread '' thalipeeth''. In this version, rice flour is mixed with onions or grated carrots and green chillies. The resulting dough is flattened on a ''

tava A ''tava(h)'' / ''tawa(h)'' (mainly on the Indian subcontinent), ''saj'' (in Arabic), ''sac'' (in Turkish), and other variations, is a metal cooking utensil. The tawa is round and is usually curved: the concave side is used as a wok or frying ...

'' (griddle) or

banana leaf The banana leaf is the leaf of the banana plant, which may produce up to 40 leaves in a growing cycle. The leaves have a wide range of applications because they are large, flexible, waterproof and decorative. They are used for cooking, wrappin ...

and roasted on a stovetop. The cooked ''akki roti'' is served with unsalted butter, chutney, or pickle. In contrast with ''thalipeeth'', ''akki roti'' has a chewy texture. The second version is from

Kodagu Kodagu district () (also known by its former name Coorg) is an administrative List of districts of Karnataka, district in the Karnataka state of India. Before 1956, it was an administratively separate Coorg State at which point it was merged ...

(a district in southern Karnataka) and is similar to the Indian flatbread '' bhakri''. In this version, cooked rice, rice flour and salt are mixed, resulting in a soft dough. The dough is flattened and cooked on a ''tava''. It is then roasted on an open flame, which chars its edges. The cooked Kodagu ''akki roti'' is served with butter or ''

ghee Ghee is a type of clarified butter, originating from South Asia. It is commonly used for cooking, as a Traditional medicine of India, traditional medicine, and for Hinduism, Hindu religious rituals. Description Ghee is typically prepared by ...

'' and

curry Curry is a dish with a sauce or gravy seasoned with spices, mainly derived from the interchange of Indian cuisine with European taste in food, starting with the Portuguese, followed by the Dutch and British, and then thoroughly internatio ...

. ''Akki roti'' is also similar to the Malabar rice flour pancake '' pathiri''.

References

Karnataka cuisine Indian breads Hindu cuisine Indian cuisine South Asian cuisine Vegetarian cuisine Vegetarian dishes of India {{Karnataka-stub

Versions

See also

References