Akki Roti , Rice Rotti, Arisi Rotti Recipe

Recipe for Akki Rotti – Karnataka style flat bread made with rice flour and vegetables. Perfect for breakfast. Recipe with step by step pictures.

My maid makes amazing Karnataka style akki rottis and I learnt this recipe from her. Akki Rotti is a staple in all Kannadiga homes. It makes for a heavy breakfast and its also healthy with all the vegetable fixings. Sometimes it also becomes a vehicle to use up the leftover cooked rice. The recipe is easy to make and very tasty. Here is how to do Akki Rotti.

Take a bowl and add in the rice flour, fresh shredded coconut, chopped onions, chopped ginger, curry leaves and green chillies. Make sure to finely chop all the ingredients. If you want a spicy rotti, add in more chopped green chillies according to your taste.

Add in the veggies. I have added finely shredded carrots, radish and cabbage today. Add in the chopped coriander leaves and dill leaves. Dill leaves impart a great flavour to the akki rotti and is called as sabbasige soppu in Kannada. If you do not like the flavour of dill leaves, you may choose to omit it.

Add in the cumin seeds and salt. Mix well. Once the mixture is well combined, start adding hot water. Really hot boiling water is key for making soft rottis. Note: If you want really soft rottis, you may grind half a cup of cooked rice with little water and add it to the dough. This is optional. I have not added cooked rice today.

Slowly add the hot water and mix with a wooden spatula.

The batter should not be too thick. Let the batter resemble that of vada batter. It should be soft to the touch. The dough should be loose. If its tight, spreading the dough on the skillet will be tough. Try making tennis ball size balls and we will be using these balls to make the rotti.

Heat a skillet on medium flame. When the pan is hot, place the ball in the center of the skillet. Start to spread the ball using your fingers. Be quick to do it.

Sprinkle little water on the dough and spread the rotti on the pan. The water will help in easily spreading the rotti. Make sure that the rotti is evenly spread. Dip your hands in water often.

Make the rotti as thin as possible. Around 1/8th of an inch. Some people also make 2-3 small holes on the rotti. Its optional.

Sprinkle little oil on the rotti now. Cover the skillet with a lid and let it cook on a medium flame for one minute. Note: I did not add oil to the empty pan. Adding oil in the beginning will hinder while spreading the rotti as the rotti wont stick to the pan and it will keep slipping from the pan.

Remove the cover and flip the rotti.

Cook for a minute more.

Akki rotti is ready.

Serve Akki Rotti with coconut chutney .

• 1 cup rice flour
• 2 tablespoon fresh shredded coconut
• 1/4 cup finely chopped onions
• 1 teaspoon finely chopped ginger
• 1 teaspoon finely chopped curry leaves
• 1 teaspoon finely chopped green chillies.
• 2 tablespoon shredded carrots
• 2 tablespoon shredded radish
• 2 tablespoon shredded cabbage
• 2 tablespoon finely chopped coriander leaves
• 2 tablespoon finely chopped dill leaves
• 1/4 teaspoon cumin seeds
• 1 teaspoon salt
• Hot Water (Approx – around 2 Cups – Add water carefully)
• Peanut Oil / Vegetable Oil for making Akki Rotti

1. Take a bowl and add in all the ingredients except water and oil. Mix well.
2. Add in the boiling hot water little by little and mix with a wooden spatula. Let the batter resemble that of vada batter.
3. Heat a skillet on medium flame. When the pan is hot, place the ball on the center of the skillet. Start to spread the ball using your fingers. Be quick to do it. Sprinkle little water on the dough and spread the rotti on the pan.
4. Sprinkle little oil on the rotti now. Cover the skillet with a lid and let it cook on a medium flame for one minute.
5. Remove the cover and flip the rotti. Cook for a minute more.
6. Akki rotti is ready. Serve with coconut chutney.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Breakfast
• Cuisine: Karnataka

• 1 cup rice flour
• 2 tablespoon fresh shredded coconut
• 1/4 cup finely chopped onions
• 1 teaspoon finely chopped ginger
• 1 teaspoon finely chopped curry leaves
• 1 teaspoon finely chopped green chillies.
• 2 tablespoon shredded carrots
• 2 tablespoon shredded radish
• 2 tablespoon shredded cabbage
• 2 tablespoon finely chopped coriander leaves
• 2 tablespoon finely chopped dill leaves
• 1/4 teaspoon cumin seeds
• 1 teaspoon salt
• Hot Water (Approx – around 2 Cups – Add water carefully)
• Peanut Oil / Vegetable Oil for making Akki Rotti

1. Take a bowl and add in all the ingredients except water and oil. Mix well.
2. Add in the boiling hot water little by little and mix with a wooden spatula. Let the batter resemble that of vada batter.
3. Heat a skillet on medium flame. When the pan is hot, place the ball on the center of the skillet. Start to spread the ball using your fingers. Be quick to do it. Sprinkle little water on the dough and spread the rotti on the pan.
4. Sprinkle little oil on the rotti now. Cover the skillet with a lid and let it cook on a medium flame for one minute.
5. Remove the cover and flip the rotti. Cook for a minute more.
6. Akki rotti is ready. Serve with coconut chutney.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Breakfast
• Cuisine: Karnataka

Find it online : https://www.kannammacooks.com/akki-roti-rice-rotti-recipe/

Recipe for Easy No Bake Chocolate Biscuit Cake made with Digestive biscuits. This recipe does not use condensed milk. Any Indian style digestive biscuit will work for this recipe. This recipe is eggless too. Digestive biscuits dunked in chocolate ganache.

Chocolate biscuit cake is such an easy dessert that can be made in no time. Everyone loves this cake and I make this often at home for guests. My husband and I have quit eating dairy products due to a lot of allergy and inflammatory issues and I recently made this Vegan – No Bake Chocolate biscuit cake for a weekend dinner for the chocolate loving husband and son. The recipe uses digestive biscuits. McVities digestive biscuits are dairy free and Vegan. I made chocolate ganache for the cake using coconut milk! It came absolutely fabulous. Here is how to do it!

Coconut Milk Ganache Weigh the chocolate and canned coconut milk. Chop the chocolate into small pieces so it melts easily. I forgot to chop the chocolate. So don’t be like me. Please chop the chocolate and then proceed with the recipe! I have used the regular Indian Dark chocolate bar (Morde dark chocolate) Note: I have used canned coconut milk for making the ganache. One can use the same quantity of heavy cream for making the chocolate ganache. Any heavy cream variety will work. If in India, Amul cream will work!

Heat a kettle with little water and place the chocolate-coconut mixture on top of the kettle (Double-Boiler). Heating the chocolate directly on the stove will burn the chocolate. Once the chocolate is melted, switch off the heat.

In a pan dry roast the cashews until golden and add it to the chocolate ganache.

Mix well with a whisk to combine. Add in half a teaspoon of real vanilla extract.

Break / Crumble 10 digestive biscuits and add it to the ganache.

Mix well to combine.

Get a loaf tin prepared by lining the loaf tin with cling wrap.

We will be dipping the biscuits in coffee. I mixed a teaspoon of instant coffee in half a cup of hot water. Do not dip the biscuits in coffee for long. The biscuits will become soggy. Just a quick dip is all that is required.

Line the coffee dipped biscuits in the loaf tin. If the sides are wide, break the biscuits and line them.

Pour half a cup of the chocolate ganache mixture on top of the lined biscuits. Repeat the procedure by layering the biscuits and then the ganache till all the ganache is consumed.

I got about four layers.

Once all the ganache has been used, use a silicone spatula to even the top.

Refrigerate the cake for 4-5 hours before serving. Run a knife on the sides of the pan to release the cake. Remove the cake from the mold and remove the cling wrap.

Cut the cake into slices and serve immediately.

The cake can be stored in the refrigerator for upto a week.

• 250 grams Dark Chocolate
• 200 grams Canned Coconut Milk
• 75 grams Cashew-nuts, broken into four
• 1/2 teaspoon Real Vanilla Extract
• 25 McVities Digestive Biscuits (around 2 packs)
• 1 Teaspoon Coffee
• 1/2 Cup Hot Water

1. Melt the chocolate and coconut milk in a double boiler. Add in the roasted cashews and vanilla extract. Add in 10 crumbled digestive biscuits. Whisk well to combine.
2. Mix the instant coffee in hot water.
3. Line the loaf tin with cling wrap.
4. Dip the biscuits in coffee and layer on the loaf tin. Cover the biscuits with half a cup of the chocolate ganache mixture.
5. Repeat the procedure by layering biscuits and ganache.
6. Once all the ganache has been used, use a silicone spatula to even the top.
7. Refrigerate the cake for 4-5 hours before serving. Run a knife on the sides of the pan to release the cake. Remove the cake from the mold and remove the cling wrap.
8. Cut the cake into slices and serve immediately.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 hours
• Cook Time: 5 mins
• Category: Dessert
• Cuisine: British