Mangalore banana buns
Sweet banana and wheat breads, rolled into rounds and fried. This coastal Karnataka home version rests the dough for 30 minutes.
Modern method
Akki rotti (Karnataka rice-flour flatbread)
ಅಕ್ಕಿ ರೊಟ್ಟಿ · akki roti · rice flour roti
This Karnataka-style akki rotti mixes fine rice flour with vegetables, coconut, herbs and spices, then hand-pats and griddle-cooks the dough.
A Karnataka rice-flour roti
This source-specific akki rotti from Dassana Amit's Veg Recipes of India is described as a savory Karnataka breakfast flatbread. Rice flour is mixed with chopped vegetables, herbs, coconut and spices. The dough is patted by hand because it does not form the elastic network found in wheat dough. The page dates this contemporary recipe to 2017, updated in 2025; it does not establish an origin or one regional standard.
The saved formula uses finely chopped dill, onion, carrot, coriander, ginger, green chili and curry leaves with grated coconut and cumin. Dill and curry leaves are optional. The author warns that coarse rice flour can break during shaping and make a harder roti.
Shaping and cooking
Rest the vegetable and flour mixture before adding water. The vegetables release moisture during the pause, so add water gradually and stop when the dough is soft. The author used ⅔ cup, but says the amount varies with the flour and vegetable moisture.
The selected method pats dough on a lightly oiled plantain leaf, used to transfer it to the tawa. The source also offers a direct-on-pan method: oil a room-temperature skillet, flatten the dough on it, then heat over medium flame. Cook the rounds until lightly golden and crisp on both sides. The source estimates 15 minutes of preparation and 30 minutes of cooking for four servings.
Food handling
Flour is a raw food. Do not taste the uncooked dough. Keep it separate from ready-to-eat foods, wash hands after handling it, and clean utensils and work surfaces. The U.S. Food and Drug Administration's flour guidance supports these precautions; it does not assess this particular rice-flour recipe.
History
The author identifies akki roti as a traditional Karnataka breakfast and describes a contemporary recipe first published in 2017. The page does not date the food's first attestation or establish a single origin.
Ingredients
Yield 4 servings · Scaling: source batch only
Dill leaves (optional)Finely chopped.
118 mL½ cup as recorded
20 g; optional.OnionFinely chopped.
118 mL½ cup as recorded
80 g.CarrotGrated.
118 mL½ cup as recorded
120 g.Coriander leavesChopped.
79 mL0.33 cup as recorded
10 g.Rice flourUse a fine, smooth flour.
355 mL1½ cup as recorded
225 g.GingerFinely chopped.
7.4 mL1½ tsp as recorded
Green chiliesFinely chopped.
2
2–3 chilies; source also gives 1–1½ tsp chopped.Curry leaves (optional)Finely chopped.
15 mL1 tbsp as recorded
1–1½ tbsp; optional.4.9 mL1 tsp as recorded
Fresh coconutGrated.
79 mL0.33 cup as recorded
WaterAdd in parts; use more or less as the flour and vegetables require.
158 mL0.67 cup as recorded
The author used ⅔ cup.Amount not stated
As required by the source.OilFor greasing the leaf and pan, and for cooking.
Amount not stated
As required by the source.Plantain leaf or parchment paperUse as support for patting and transferring the roti; several alternatives are listed.
1
Small or medium leaf; paper, cotton napkin or zip bag are alternatives.Method
Risks and precautions · Standard risk
Raw flour and dough
Flour from raw grain may carry harmful bacteria; do not taste uncooked dough.
Hazard sourceKeep raw flour and dough separate from ready-to-eat foods; do not taste it; wash hands, tools and surfaces after handling.
Control sourceCook the dough before eating; FDA advises against tasting raw flour or dough.
- Rinse and dry the dill and coriander. Grate the carrot; chop the onion, ginger, green chilies and curry leaves.
- Mix the dill, carrot, onion and coriander. Add the ginger, chilies, grated coconut and cumin. Add the rice flour and salt; mix thoroughly. Cover and rest for 15–20 minutes so the vegetables release moisture.
- Add water in parts and knead until a soft dough forms. The author used ⅔ cup, but says the amount depends on the rice flour and moisture in the vegetables.
- Rinse a small piece of plantain leaf and wipe it dry. Grease it lightly. Take a handful of dough, shape a ball and place it on the leaf. Pat it evenly with your palm, wetting your fingers lightly if needed. Keep the round neither too thick nor too thin. Finger holes are optional.
- Heat a tawa or skillet over medium heat and spread a little oil on it. Lift the leaf and place the dough side down on the pan. After a few seconds, lift the leaf away.
- Cook until the base is light golden and crisp. Drizzle oil over the roti and into the holes, flip with a spatula, and cook the second side until lightly golden and crisp. Serve hot; repeat with the remaining dough.
Conditions
Yield4 servings
Active time15 min
Places
Karnataka
Documented preparation · Region evidenceThe author identifies this vegetable rice-flour roti as a Karnataka breakfast; this does not claim one origin or universal formula.
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Sources
Dassana’s Veg RecipesInspiration · Method · History
Akki Roti Recipe (Spiced Rice Flour Roti)Karnataka breakfast association; measured ingredients, water quantity and four-serving yield.
The mixture rests before water is added; hand-pat on a plantain leaf or directly on a cool skillet; cook over medium heat until lightly golden and crisp.
The recipe is non-fermented; the page does not date the food's first attestation.
U.S. Food and Drug AdministrationSafety
Handling Flour Safely: What You Need to KnowRaw flour may contain harmful bacteria; do not taste raw flour or dough, separate from ready-to-eat foods, and clean hands, tools and surfaces.