Udupi Akki Rotti

Udupi Akki Rotti

Udupi Akki Rotti

Veg Vegan

Udupi rice flour flatbread — finely milled rice flour mixed with grated fresh coconut, finely chopped curry leaves, green chilli, cumin seeds, and salt, moistened with hot water into a soft, pliable dough (slightly wetter than chapati dough), pressed by hand on a wet cloth or banana leaf into a thin, uneven round, and cooked on a hot cast-iron tawa, covered with a lid so the steam cooks the top while the base becomes golden and slightly blistered. Drizzled with coconut oil as it finishes. The Udupi akki rotti uses fresh coconut in the dough — unlike the plain rice rotti of Coorg — giving it a subtly sweet, moist interior with crisp edges. Eaten with any coconut-based chutney, huli, or curd. The Sunday morning alternative to the dosa-idli breakfast; particularly valued for its gluten-free simplicity and the direct taste of fresh rice and coconut.

Cuisines

Mangalorean Udupi

Best for

Breakfast Lunch

Recipe

Prep: 15 min Cook: 25 min Total: 40 min 2-3 servings

Ingredients

1 cup rice flour
1/4 cup grated coconut
1 medium onion, finely chopped
2 tablespoons coriander leaves, finely chopped
1 tablespoon cumin seeds
2 tablespoons carrot, grated
2 tablespoons coconut oil
1 teaspoon green chili, finely chopped
1 salt to taste
1 cup water, approximately

Instructions

  1. 1 In a large mixing bowl, combine rice flour, grated coconut, chopped onion, coriander leaves, cumin seeds, grated carrot, and chopped green chili.
  2. 2 Add salt to taste and mix all the ingredients well.
  3. 3 Gradually add water to the mixture, mixing continuously to form a soft dough. The dough should be pliable but not sticky.
  4. 4 Divide the dough into equal portions, about the size of a small lemon.
  5. 5 Heat a flat skillet or tawa over medium heat and grease it lightly with coconut oil.
  6. 6 Take one portion of the dough and place it on a plastic sheet or banana leaf. Flatten it gently with your fingers into a thin circle, about 5-6 inches in diameter.
  7. 7 Carefully transfer the flattened dough onto the hot skillet.
  8. 8 Cook on medium heat until the edges start to lift and the bottom turns golden brown, about 2-3 minutes.
  9. 9 Flip the rotti and cook the other side for another 2-3 minutes until golden brown.
  10. 10 Repeat the process with the remaining dough portions.
  11. 11 Serve hot with coconut chutney or sambar.

Tips

Ensure the dough is not too wet; it should be soft and easy to shape. Adjust the spice level by varying the amount of green chili.