Authentic Karnataka Akki Roti with Warm Coconut Chutney
Delight in these fragrant, gluten-free rice flour flatbreads studded with fresh herbs, grated coconut, and crunchy onions. Paired with a soothing warm coconut chutney, this rustic breakfast brings authentic South Indian comfort straight to your table.
45min
Total Time
4
Servings
Kannadiga
Cuisine
Recipe
1
In a large bowl, combine the rice flour, salt, cumin seeds, sesame seeds, chopped onions, green chillies, grated coconut, and fresh coriander.
2
Gradually pour in boiling water and mix with a spatula until a cohesive dough forms. Cover and let it rest for 10 minutes.
3
Knead the warm dough gently until smooth. Divide into equal lemon-sized balls.
4
Place a ball of dough onto an oiled banana leaf or plastic sheet. Pat it down evenly with your fingers to form a thin, round flatbread.
5
Heat a tawa (griddle) over medium heat. Invert the roti onto the hot tawa, peel off the leaf, and cook with a drizzle of oil until golden spots appear on both sides.
6
To make the chutney, blend grated coconut, roasted gram, green chillies, tamarind, salt, and a little water into a smooth paste.
7
Temper the chutney with spluttering mustard seeds and curry leaves in hot oil, then serve warm alongside the freshly made Akki Rotis.
Ingredients
2 cups rice flour
1 cup boiling water
1 medium onion, finely chopped
2 green chillies, finely chopped
1/2 cup fresh grated coconut
1/2 cup chopped fresh coriander leaves
1 tsp cumin seeds
1 tbsp sesame seeds
Salt to taste
2 tbsp oil or ghee for cooking
Banana leaf or plastic sheet for pressing
1 cup fresh grated coconut for chutney
2 roasted gram (daliya)
2 green chillies for chutney
1 small piece tamarind
1 tsp mustard seeds for tempering
1 sprig curry leaves for tempering
*This AI-generated recipe may contain inaccuracies.