Saturday, May 18, 2019



Akki Rotti is a popular breakfast/snack item from my home state of Karnataka. It is wholesome and tasty too. Today's version of Akki Rotti makes use of Dill Leaves which add to the aroma and taste of this dish. Dill Leaves are known as Suva Bhaji in Hindi,  Shepu in Konkani and Marathi, and Sabsige Soppu in Kannada. They have a smell and flavour of their own.

In this blog, you will find recipes for other popular dishes from Karnataka  such as Berake Rotti, Rice Rava Undi, and Kayi Sasive Chitranna.

We had Akki Rotti with Dill Leaves for breakfast today and it tasted great! I served this with Coriander Chutney and Store bought Ummadi Groundnut Chutney Powder.

  • Rice Flour, (Akki Hittu in Kannada), 1 and 1/2 cups
  • Dill Leaves, finely chopped, 1/3 cup
  • Fresh Coconut Gratings, 1/3 cup
  • Onion, finely chopped, 1/2 cup
  • Cumin Seeds, (Jeera), 1/2 tsp
  • Coriander Leaves, finely chopped, 1/4 cup
  • Green Chillies, finely chopped, 3-4
  • Ginger,  grated, 1/2 to 3/4 " piece 
  • Curry Leaves, chopped, a few 
  • Small sized Carrot, grated, 1
  • Warm Water, approximately 3/4 cup
  • Salt, to taste
  • Oil, as required for making the rottis


In a large bowl, mix well together the rice flour along with the finely chopped dill leaves, fresh coconut gratings, finely chopped onion, coriander leaves, and green chillies, grated ginger, cumin seeds, curry leaves, grated carrot and salt.
Knead this to a soft dough by adding some warm water, a little by little
Set aside the dough for 15-20 minutes 
Divide the dough into lemon -sized balls prior for making the rottis
Heat a tawa and slightly grease it with oil
When it is hot place each of the balls of dough on the tawa, wet your hand and pat the dough evenly using your fingers to form a round rotti as thin as possible

Drizzle a little oil around the rotti, cover and cook the rotti on medium flame
After the first side is adequately roasted, flip the rotti and roast the other side as well
Serve hot with chutney of your choice.

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