Akki roti is a popular South Indian breakfast / flatbread. It is made of rice flour and is additionally known as rice bread in Karnataka(Banglore). Power full with carbohydrates this roti is usually made by adding various veggies like onions, grated carrots ,chillies, dill leaves etc. It is paired with a chutney and tastes super tasty. It sounds very familiar to the Maharashtrian Kanda (onion) thalipeeth but differs within the flour used. Check thalipeeth here.
Some Maharashtrian recipes on the blog are here
This flatbread is popularly cooked and made on plantain leaves. It is often served with yogurt and chutneys and topped with a dollop of butter or ghee just like any other thepla or paratha style. I love methi theplas with a dollop of white butter.
I paired this Akki roti with grated zucchini and it came out as awesome. Often my mother in law makes it with grated lauki (Bottle gourd) which tastes familiar to that. The mix of zucchini with dill and onions in rice flour is just as good. We enjoyed it with tomato and capsicum chutney which was spicy and it balanced the taste well. Some of the other bottle gourd recipes on the blog are,
I did not have the plantain leaf, so I just worked it out on a parchment paper and used a touch of water to spread it flat. It was as simple as that. But yes cooking it together with the leaf will result in a softer roti. But this roti is as great, we loved the little crisp it had because I cooked it on the girdle without the leaf.
Do stop by to check our other popular South Indian recipes on the blog links below
Let’s check the recipe for Zucchini Akki Roti in detail.
Zucchini Akki Roti
- 2 cups rice flour
- 1 grated zucchini
- 1 medium sized finely chopped onion
- 1 tbsp green chilli paste
- 1/2 cup finely chopped Dill leaves or coriander leaves
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tbsp yogurt/Vegan yogurt
- 1 tbsp oil
- Hot water
- Salt as per taste
- Take 2 cups of rice flour in a mixing bowl.
- Add grated zucchini to it.
- Add onion, Dill or coriander and green chilli paste and mix the ingredients well.
- Add yogurt , cumin, turmeric and mix again
- Make a dough by adding hot water little by little until everything comes together and soft. Use a spoon or a spatula as water is hot. You can make a tough dough to roll the roti with a rolling pin orYou can make a soft dough to make a roti using the fingers to shape it.
- Make dough balls and If dough is tough roll it dusting it with flour and a rolling pin. Make a roti approximately 3-4 inches in diameter.If using soft dough shape the dough using little water and fingers on a Plantain leaf or parchment paper.
- Now heat a skillet or a tawa and add 1 teaspoon oil on it. Now flip the roti on it. Leave the leaf flipped over it. Pour oil over the sides of the roti.If using parchment paper remove the paper and make small holes and pour few drops of oil in it.
- Cover and cook it on medium flame for about 3-4 minutes.
- After 3-4 minutes remove the cover and check. The top dries up and bottom turns crispy and golden brown. Now flip and cook without lid.
- Cook the other side for about 2-3 minutes or until golden.
- The roti is done when both the sides are crispy and golden and cooked well.
- Serve it with spicy tomato chutney.
- Zucchini can be replaced with bottle gourd/lauki , carrots or any other favourite veggies.
- The dough can be kneaded tough to be rolled with a rolling pin or soft to be shaped with fingers.
- Adding yogurt or oil is mandatory to keep the roti soft for longer time.
- You may skip onion.
- Salt and spice level can be adjusted as per preference.
If you like and try this recipe do write reviews in the comment section below.
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