Akki Roti - The unique rice roti from Karnataka

Akki Roti is one of my favorite breakfast dishes from Karnataka. It takes a little bit of practice to perfect it but it’s simply out of the world. You don’t get akki roti in most restaurants (even in Karnataka), so best is to actually go ahead and prepare it. Given that we don’t eat onions or garlic, here is a recipe without them.

Ingredients (prepares 6-7 rotis of medium size) 

• Rice flour - 250 grams
• Chile - 2-3 nos
• Jeera - 1 tsp
• Coriander - 1 bunch
• Asafetida - a pinch 
• Grated Coconut - 1/4 cup
• Salt to taste
• Turmeric - a small pinch

Method of preparation

• Mix all the ingredients with a little oil and warm water into a Chapati like dough.
• Smear the pan with a little oil and then spread the dough (remember the pan should not be very hot as it would be difficult to spread the dough like a roti, so you need to cool the pan a little every time you make a roti)
• Add a tsp of oil on the sides and fry on both sides.
• Your Akki Roti is now ready.

Rice & Ragi Idly with Red & Green Chutney

I. Normal Idly (makes 24-30 idlies) - Figure 1
1) 1.25 cups of Whole Urad Dal
2) 4 cups of Par-boiled rice

II. Ragi Idly (makes 24-30 idlies) - Figure 2
1) 1.5 cups of Whole Urad Dal
2) 2 cups of ragi millets.
3) 2 cups of par-boiled rice

Method of preparation
1) Soak all ingredients separately for at least 4 hours
2) Grind in a wet grinder for good 40 minutes
3) In case of Ragi Idly grind the ragi initially for 20 minutes before transferring it to the combined mixture. This is to make sure you take care of the more fibrous nature of ragi.
4) The mixture will ferment on its own quickly (maybe 2-3 hours in summer) and 6-7 hours in winter. Transfer the batter into a clean container and store it in the fridge.
5) Just before keeping into the idly plates, add a pinch of salt. Ensure to bring the batter to room temperature for best results.
6) To spice it up and make them as Vegetable idlies, just add chopped coriander, grated carrots, grated ginger, cut karibevu. You could also add boiled peas and some cashews to enhance the taste significantly.

Figure 1: Vegetable Idly with Allam (Ginger) Chutney & Amaranthus Sambar

Figure 2: Ragi Idly with Green Chutney

III. Red (Allam) Chutney - Figure 1
1) 2 inches of fresh Ginger.
2) 7-8 Byadige Red Chilies (gives the unique color and vary this as Byadige does not have half the heat as Guntur Chilies)
3) Half a coconut
4) Tamarind – 1 inch
5) Salt to taste.
6) 1 tsp of Jaggery.

For Tadka (Vaggarene)
7) Urad Dal – 1 tsp
8) Channa Dal – 1 tsp
9) Sasive (Mustard Seeds) – 1 tsp
10) Hing – pinch.
11) Ghee – 1 tsp
12) Curry leaves (Karibevu) – a few

Method of preparation
1) Roast the Byadige Red Chilies till it gives out a slight aroma.
2) Mix all the ingredients in a mixer grinder with sufficient water.
3) Add Vaggarene (Tadka) with a good helping of Ghee.


IV. Green (Kotambri) Chutney - Figure 2
1) Coriender – 1 big bunch (chopped)
2) Curry leaves – 10-15 leaves.
3) Green Chilies – 4-5 nos.
4) Tamarind – 1 inch
5) Salt to taste
6) Hurugalle (Roasted Bengal Gram) – 100 grams
7) Coconut – 1/2

For Tadka (Vaggarene)
8) Urad Dal – 1 tsp
9) Channa Dal – 1 tsp
10) Sasive (Mustard Seeds) – 1 tsp
11) Hing – pinch.
12) Ghee – 1 tsp
13) Curry leaves (Karibevu) – a few

Method of preparation
1) Mix all the ingredients in a mixer grinder with sufficient water.
2) Add Vaggarene (Tadka) with a good helping of Ghee.