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.
While rice rotis or rottis are popular in Andhra as well, the Akki Rotti from Karnataka is made very popular. The other form of Rice rotis is by cooking the flour and then making rotis. I have done the kerala version called the Pathiri, where the cooked flour is kneaded and rolled out as thin discs. Its cooked on the tawa and served.
Whereas in this Ukkarisida Akki Rotti, just as we do with wheat phulkas, the rotis are cooked 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.
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 practise 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 Malnad and Coorg region of Karnataka. I made 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.
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
Step By Step Pictures for making Ukkarisida Akki Rotti
Ukkarisida Akki Rotti
1 cup Rice Flour
1.25 - 1.5 cup water (depends on rice flour quality)
Salt as per your taste
1/2 tsp cooking oil
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 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.
Ukkarisida Akki Rotti
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
- 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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87
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Harini says
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.
srividhya says
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.
vaishalisabnani says
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 .
Sharmila - The Happie Friends Potpourri Corner says
This is my most liked food in Karnataka cuisine , So well made.. I usually add few veggies along for akki roti!!
Priya Suresh says
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.
Sandhiya says
Wow, that's an interesting version of akki roti, as you said, the making sounds like phulka. Perfect gluten free flatbread !!!
Pavani says
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.
Gayathri Kumar says
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..
simplytadka2 says
Wow.. amazing collection you have on flatbread... thanks for sharing.
mayurisjikoni says
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.
cookingwithsapana says
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.
Sandhya Ramakrishnan says
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.
Suma Gandlur says
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.
manjulabharathkumar2016 says
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 🙂
Padmajha PJ says
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!!
Priya Srinivasan says
Wow valli, that looks very interesting! would love to try this!! that brinjal curry at the side looks really tempting!!!