The Akki Roti Recipe is a delicious spicy flat bread from Karnataka that is made from rice flour. The akki roti makes a great vegan and gluten free breakfast option. Made from rice flour, shredded vegetables and spices.


  • 2 cups Rice flour
  • 1/4 cup Fresh coconut , grated
  • 1 Carrot (Gajjar) , grated
  • 1 Green Bell Pepper (Capsicum) , finely chopped
  • 1/4 cup Dill leaves , finely chopped
  • 1/4 cup Cabbage (Patta Gobi/ Muttaikose) , finely chopped
  • 1 Onion , finely chopped
  • 1 inch Ginger , finely chopped
  • 2 Green Chillies , finely chopped
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1/4 teaspoon Asafoetida (hing)
  • Salt , to taste
  • Cooking oil , to cook


  1. To begin making the Akki Roti Recipe, add rice flour, carrots,cabbage,capsicum,onion, coconut, cumin seeds, green chillies, ginger, asafoetida and salt to taste into a large mixing bowl.

  2. Mix all the ingredients well and then knead the dough adding little warm water at a time. The dough should be soft. We will require around 1 cup of water to knead the dough.

  3. Once the dough comes to shape cover and allow Masala Akki Roti dough to rest for 10-15 mins.

  4. After 15 minutes grease your palm and  make large lemon size portions of the akki roti dough and keep aside.

  5. Pre heat a non stick tawa or roti pan.

  6. Now wet a muslin cloth with water or grease a plantain leaf. Grease your palm and place a portion of the dough at the center of the cloth . Using your fingers pat the dough to make circular discs of medium thickness.  

  7. Make three small holes in the akki roti for even cooking of the akki roti.

  8. Preheat a skillet over medium heat and grease the skillet. 

  9. Carefully invert the akki roti onto the preheated pan and peel out the cloth or the leaf.

  10. Cook the Akki Roti on medium heat for a few seconds. Flip the roti and drizzle a teaspoon of oil around the roti and cook it on both sides until brown spots appear.

  11. Once done, remove  Akki Roti from heat and serve warm.

  12. Serve the Akki Roti along with coconut chutney and Ghee for a breakfast or an evening tea time snack along with a hot cup of filter coffee or masala chai.