Spring Onion Akki Rotti – a popular breakfast dish from Karnataka made with rice flour and spring onions,
Akki Rotti literally means rice rotis and is a popular breakfast dish from Karnataka cuisine. (Akki in Kannada means rice and rotti is flatbread) These are crispy flatbreads made with rice flour and variety of vegetables. Akki rotti is generally served with chutney and makes for a healthy, filling breakfast. This is one of my family favourites and I make akki rotti atleast once a week for breakfast.
I have earlier shared recipes of two different types of Akki rottis. (Check here – recipe 1, recipe 2) Today, I have made akki rottis with spring onions and these are absolutely delicious. They pair excellently with orange coconut chutney. Akki rotti is similar to the thalipeeth of Maharashtra as far as technique is concerned. However, thalipeeth is made with a combination of different flours and Akki rotti is made with rice flour.
Akki rotis are very simple to make and can be served for breakfast/ dinner or as a tea-time snack. You do not need any prior preparation as in the case of dosas. Hence this is an excellent substitute for dosas.
Here is the recipe for Spring Onion Akki Rotti:
Take a bunch of spring onions.
Wash and chop the spring onions.
In a mixing bowl or a large plate, add chopped spring onions, chopped coriander leaves, grated coconut, chopped green chillies, cumin seeds, rice flour and salt.
Add water as required and knead to a soft dough. Keep the dough aside for 10 minutes.
Grease your palms and take a small portion of the dough.Place the dough ball on a butter paper or greased banana leaf.
Using your fingers, pat the dough ball into a roti.
Heat a pan/tawa. Grease the pan with oil. Invert the spring onion akki rotti on to the pan. Drizzle oil around the rotti.
Cook on both sides until brown spots appear on the rotis and they turn crisp. Remove the akki rotti and repeat the same with the remaining dough.
Serve spring onion akki rotti with orange coconut chutney.
Recipe Card :
Spring Onion Akki Rotti
Ingredients
- 1 bunch spring onion / 3 cups of chopped spring onions
- 3 cups rice flour
- ¾ cup chopped coriander leaves
- 2 green chillies, chopped
- 3 tbsp fresh coconut, grated
- 1 tsp cumin seeds
- salt to taste
- 1 tsp oil to knead the dough
- Oil as required to cook the rottis
Instructions
- Wash and chop the spring onions.
- In a mixing bowl or a large plate, add chopped spring onions, chopped coriander leaves, grated coconut, chopped green chillies, cumin seeds, salt and mix.
- Add water as required and knead to a soft dough.
- Finally, add 1 tsp of oil to the dough, knead and keep the dough aside for 10 minutes.
- Grease your palms and take a small portion of the dough.
- Place the dough ball on a butter paper or greased banana leaf.
- Using your fingers, pat the dough ball into a roti.
- Heat a pan/tawa. Grease the pan with oil. Invert the spring onion akki rotti on to the pan.
- Drizzle oil around the rotti.
- Cook on both sides until brown spots appear on the rotis and they turn crisp.
- Remove the akki rotti and repeat the same with the remaining dough.
- Serve spring onion akki rotti with orange coconut chutney.
Video
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Happy Cooking!!
fabulous😋✨
Thank you
it’s yummy