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    Home » Flatbread » Ukkarisida Akki Rotti

    Ukkarisida Akki Rotti

    Published: Apr 25, 2018 · Modified: Sep 23, 2020 by Srivalli · 16 Comments

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    Ukkarisida Akki Rotti is a traditional flatbread from Karnataka. We make it with Rice flour, they cook this Karnataka Rotti directly on the flame similar to wheat phulkas.

    As Rice is the staple food in all the southern states of India, we use rice in different forms. Like making rotis or rottis with Rice Flour. These Rice flour rottis are popular in Andhra as well, as it is popular in Karnataka. We call it Biyam Rotti in Telugu or Akki Rotti in Kanada.

    The other form of Rice rotis is by cooking the flour and then making rotis. The Kerala version is the Pathiri. We cook the flour first and then knead it. We then roll out the smooth and soft dough into thin discs. It's cooked on the tawa and served.

    Just like the wheat phulkas, we cook the Ukkarisida Akki Rotti on direct flame. I enjoyed the whole process of making this, where I ensured I made Nune Vanakaya as suggested to be the side dish.

    The only problem with this method is, you should have this right away for a meal and not pack it as I did. Even then it was very good, in sense of texture.

    Different methods and recipes for Rice flour Rottis!

    Coming back to this recipe, this akki rotti is simple to make using just rice flour, water, salt. This akki rotti or rice flour roti is a popular dish across Malnad and Coorg region of Karnataka. This roti is popular by different names like ukkarisida rotti, ubbu rotti, coorgi rotti, rice bhakri, chawal ki roti, etc.,

    Though this dish requires just three ingredients, it does require some practice to roll out the discs. The main important thing to remember is the consistency and how much kneading you do, once the rice flour is cooked.

    Apart from this flour recipe, the other recipe made using leftover rice is also popular In the Malnad and Coorg region of Karnataka. I made it with 1 cup of Rice flour and got about 8 rotis. I made this one morning to pack for my lunch and I was surprised even though I expected it, that this hardly took more than 15 mins to get done.

    This traditional Ukkarisida Akki Rotti from Karnataka is my choice for U in my A to Z International Flatbreads. If you are interested to know what's U for Street Food, Check my other space.

    Ukkarisida Akki Rotti

    In A to Z International Flatbreads

    A for Afghan Flatbread
    B for Bale Hannina Chapathi
    C Cascioni Romganoli
    D for Dhal Puri
    E for Emirati Khameer Bread
    F for Focaccia di Recco
    G for Gur aur Til ki Roti
    H for Harcha
    I for Injera
    J for Janta Roti
    K for Khobz al Tawa
    L for Laffa Bread
    M for Mitho Lolo
    N for Nicaraguan Quesillo
    O for Obi Non
    P for Podpłomyki
    Q for Qutab
    R for Roat
    S for Sheermal
    T for Torta Al Testo

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    How to make Ukkarisida Akki Rotti

    Step By Step Pictures for making Ukkarisida Akki RottiHow to make Ukkarisida Akki Rotti 1How to make Ukkarisida Akki Rotti 2

    How to make Ukkarisida Akki Rotti 3
    How to make Ukkarisida Akki Rotti 4
    Coorgi Rotti

    Ukkarisida Akki Rotti

    How to make the Rice Rotti

    In a nonstick pan, take water along with salt and bring to boil.
    When the water starts boiling, slowly add rice flour and quickly start mixing it.
    Cook for a couple of minutes and switch off. Ensure the flour is well combined and then cover it with a lid and keep it aside for 10 mins.
    When the dough is warm to handle, transfer it to a bowl, and start kneading it. Knead for about 10 to 15 mins until you see the dough all smooth and soft.
    Divide the dough into 8 equal balls.
    Dust with flour and roll the flat balls into thin rotis. Be gentle as you roll out or else the rotis will not puff up.
    Heat the tawa and cook the roti on a hot pan on both sides for a couple of minutes when you notice the rotis start to puff up.
    When you are done on both sides, quickly put the rotis on direct flame for a couple of minutes and transfer to a
    Serve it with any curry of your choice.

    Rice Bhakri
    Ukkarisida Akki Rotti
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    Ukkarisida Akki Rotti

    Ukkarisida Akki Rotti is a traditional flatbread from Karnataka made with rice flour. This Karnataka Rotti is cooked directly on the flame similar to wheat phulkas.
    Course Dinner, Lunch Box
    Cuisine Karnataka
    By Cook Method Stovetop
    Occasion Everyday Meal
    By Diet Gluten Free, Vegan
    Dish Type Indian Flatbread
    Author Srivalli

    Ingredients

    • 1 cup Rice Flour
    • 1.25 - 1.5 cup Water (depends on rice flour quality)
    • Salt to taste
    • 1/2 tsp Cooking Oil

    Instructions

    How to make Ukkarisida Akki Rotti

    • In a nonstick pan, take water along with salt and bring to boil.
    • When the water starts boiling, slowly add rice flour and quickly start mixing it.
    • Cook for a couple of minutes and switch off. Ensure the flour is well combined and then cover it with a lid and keep it aside for 10 mins.
    • When the dough is warm to handle, transfer to a bowl and start kneading it. Knead for about 10 to 15 mins until you see the dough all smooth and soft.
    • Divide the dough into 8 equal balls.
    • Dust with flour and roll the flat balls into thin rotis. Be gentle as you roll out or else the rotis will not puff up.
    • Heat the tawa and cook the roti on a hot pan on both sides for a couple of minutes when you notice the rotis start to puff up.
    • When you are done on both sides, quickly put the rotis on direct flame for a couple of minutes and transfer to a
    • Serve it with any curry of your choice.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!
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    Reader Interactions

    Comments

    1. Harini says

      April 25, 2018 at 12:30 am

      Wow! I just came across a roti where rice flour is cooked and rotis are made out of it and here I see you have just posted it 🙂 Looks super easy and likeable.

      Reply
    2. srividhya says

      April 25, 2018 at 1:36 am

      That brinjal curry and this roti seems like a combo made in heaven. I have heard a lot about this roti but I am yet to make it. 🙂 Amazing share.

      Reply
    3. vaishalisabnani says

      April 25, 2018 at 6:11 am

      Here In Gujrat too they cook the rice flour , but just eat the cooked rice flour and call it khichyu , Maharashtrians also cook the rice flour to make their baakhri , isn’t it interesting to know that similar rotis are called by different names !
      Your roti has turned out very nice , thin and soft , I am sure your colleagues must have enjoyed it .

      Reply
    4. Sharmila - The Happie Friends Potpourri Corner says

      April 27, 2018 at 8:03 am

      This is my most liked food in Karnataka cuisine , So well made.. I usually add few veggies along for akki roti!!

      Reply
    5. Priya Suresh says

      April 27, 2018 at 9:54 pm

      Gluten free akki rottis, wow, this is something i want to indulge with some spicy side dish. ANd those rotis looks very nice and super thin. Dunno whether i will get them with this much prefection. Wonderful job Valli.

      Reply
    6. Sandhiya says

      April 27, 2018 at 10:13 pm

      Wow, that's an interesting version of akki roti, as you said, the making sounds like phulka. Perfect gluten free flatbread !!!

      Reply
    7. Pavani says

      May 03, 2018 at 2:46 am

      Such soft and pliable rice rotti Valli - you've rolled them so thin and perfect too. I tried to make these long time back and they were breaking left and right on me 🙁 Never tried making rotti with rice flour again. But you make it look so easy, may be I'll give it a try one more time.

      Reply
    8. Gayathri Kumar says

      May 04, 2018 at 8:20 am

      My friend in Mysore taught me this roti, but she cooks it on tawa, but still it puffs and stays super soft for the whole day. Your version of cooking on flame is nice. And the rotis look so yum..

      Reply
    9. simplytadka2 says

      May 07, 2018 at 1:36 pm

      Wow.. amazing collection you have on flatbread... thanks for sharing.

      Reply
    10. mayurisjikoni says

      May 13, 2018 at 8:27 pm

      Super soft looking rotis. I've come across rice rotis where the flour is not cooked beforehand. That makes it difficult to shape or roll. I like this version where the flour is cooked. It reminds me of my favorite Gujarati dish papdi no lot or khichi.

      Reply
    11. cookingwithsapana says

      May 17, 2018 at 8:38 pm

      I once tried akki roti but could not roll them properly. You have made them so thinly and so perfectly, love the eggplant side dish too.

      Reply
    12. Sandhya Ramakrishnan says

      May 30, 2018 at 6:46 am

      This was the first time I made akki roti, but did not cook it directly on the flame. I saw this methid of cooking it but was scared to try it when making for the first time. I am going to try it this way next time i make it.

      Reply
    13. Suma Gandlur says

      June 01, 2018 at 10:06 am

      My mom's neighbors who are from Hassan would make these and share them with us. I remember enjoying them very much and somehow it made me all nostalgic now when it is late night here.

      Reply
    14. manjulabharathkumar2016 says

      June 15, 2018 at 9:58 pm

      This is such an super soft looking so delicious roti !! Such an easy to make gluten free roti, wonderful pick for the letter valli.. You are so thoughtful in choosing recipes 🙂

      Reply
    15. Padmajha PJ says

      June 25, 2018 at 9:54 pm

      This has been in my to-do list for a long long time.Your rotti has turned out so well. You have rolled them so thin! Awesome!!

      Reply
    16. Priya Srinivasan says

      July 04, 2018 at 12:53 am

      Wow valli, that looks very interesting! would love to try this!! that brinjal curry at the side looks really tempting!!!

      Reply

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    srivalli

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