Akki Roti

Somwarpet

Pliable flatbreads made from cooked rice and rice flour, rolled out thin.

  • recipe
  • kodava-cuisine
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In Kodava homes, Akki Roti (often called Akki Otti) is the quintessential morning flatbread, uniquely soft because it incorporates leftover mashed cooked rice directly into the dough. Unlike stiffer rice rotis from the plains, the cooked rice creates a pliable, tender crumb that puffs gently on the griddle. For the softest ottis, ensure the cooked rice is mashed completely smooth with warm water before kneading into the flour.

Recipe Details

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Servings: 4 (makes 6–8 rotis)
  • Cuisine: Kodava / Kodagu
  • Course: Breakfast / Bread

Equipment

  • Cast iron tawa (griddle)
  • Rolling board & pin (or banana leaf / butter paper)

Ingredients

  • 1 cup cooked rice (mashed smooth)
  • 1 cup fine rice flour (akki thari / flour)
  • 1/2 cup warm water (or as needed to knead)
  • 1/2 tsp salt (to taste)
  • 1 tbsp ghee or oil (for light roasting)

Method

  1. Mash the warm cooked rice thoroughly in a wide mixing bowl until no whole grains remain.
  2. Add the rice flour and salt to the bowl, mixing with your fingers to form a crumbly texture.
  3. Gradually pour warm water in small increments, kneading vigorously into a smooth, pliable, non-sticky dough.
  4. Divide the dough into tennis-ball-sized portions and keep them covered under a damp kitchen towel.
  5. Dust a rolling board lightly with dry rice flour and gently roll out each dough ball into a thin, even circle (or pat thin between grease-lined sheets).
  6. Transfer the rolled roti carefully onto a well-heated cast iron tawa over medium-high heat.
  7. Cook for 1–2 minutes until small steam blisters rise across the surface.
  8. Flip the roti, brush lightly with ghee or oil, and press gently with a clean cloth until light golden-brown spots appear on both sides and it puffs up.

Notes

  • Serving Suggestion: Served hot alongside Ellu Pajji, Kumbala Curry, Koli Kari, or estate-churned white butter and honey.
  • Storage & Make-Ahead: Best eaten immediately off the griddle. Leftover rotis can be wrapped in a cotton cloth and kept in an insulated container for up to 6 hours; reheat briefly on a dry hot tawa.