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Ukkarisida Akki Rotti is a traditional flatbread from Karnataka made with rice flour. This Karnataka Rotti is cooked directly on the flame similar to wheat phulkas.
While rice rotis or rottis are popular in Andhra as well, the Akki Rotti from Karnataka is made very popular. The other form of Rice rotis is by cooking the flour and then making rotis. I have done the kerala version called the Pathiri, where the cooked flour is kneaded and rolled out as thin discs. Its cooked on the tawa and served.
Whereas in this Ukkarisida Akki Rotti, just as we do with wheat phulkas, the rotis are cooked on direct flame. I enjoyed the whole process of making this, where I ensured I made Nune Vanakaya as suggested to be the side dish.
The only problem with this method is, you should have this right away for a meal and not pack it as I did. Even then it was very good, in sense of texture.
Coming back to this recipe, this akki rotti is simple to make using just rice flour, water, salt. This akki rotti or rice flour roti is a popular dish across Malnad and Coord region of Karnataka. This roti is popular by different names like ukkarisida rotti, ubbu rotti, coorgi rotti, rice bhakri, chawal ki roti etc.,
Though this dish requires just three ingredients, it does require some practise to roll out the discs. The main important thing to remember is the consistency and how much kneading you do, once the rice flour is cooked.
Apart from this flour recipe, the other recipe made using leftover rice is also popular In Malnad and Coorg region of Karnataka. I made with 1 cup of Rice flour and got about 8 rotis. I made this one morning to pack for my lunch and I was surprised even though I expected it, that this hardly took more than 15 mins to get done.
This traditional Ukkarisida Akki Rotti from Karnataka is my choice for U in my A to Z International Flatbreads. If you are interested to know what’s U for Street Food, Check my other space.
In A to Z International Flatbreads
A for Afghan Flatbread
B for Bale Hannina Chapathi
C Cascioni Romganoli
D for Dhal Puri
E for Emirati Khameer Bread
F for Focaccia di Recco
G for Gur aur Til ki Roti
H for Harcha
I for Injera
J for Janta Roti
K for Khobz al Tawa
L for Laffa Bread
M for Mitho Lolo
N for Nicaraguan Quesillo
O for Obi Non
P for Podpłomyki
Q for Qutab
R for Roat
S for Sheermal
T for Torta Al Testo
Step By Step Pictures for making Ukkarisida Akki Rotti
Ukkarisida Akki Rotti
1 cup Rice Flour
1.25 – 1.5 cup water (depends on rice flour quality)
Salt as per your taste
1/2 tsp cooking oil
How to make the rice rotti
In a nonstick pan, take water along with salt and bring to boil.
When the water starts boiling, slowly add rice flour and quickly start mixing it.
Cook for a couple of minutes and switch off. Ensure the flour is well combined and then cover it with a lid and keep it aside for 10 mins.
When the dough is warm to handle, transfer to a bowl and start kneading it. Knead for about 10 to 15 mins until you see the dough all smooth and soft.
Divide the dough into 8 equal balls.
Dust with flour and roll the flat balls into thin rotis. Be gentle as you roll out or else the rotis will not puff up.
Heat the tawa and cook the roti on a hot pan on both sides for a couple of minutes when you notice the rotis start to puff up.
When you are done on both sides, quickly put the rotis on direct flame for a couple of minutes and transfer to a
Serve it with any curry of your choice.
- 1cup Rice Flour
- 1.25 - 1.5cup Waterdepends on rice flour quality
- Salt to taste
- 1/2tsp Cooking Oil
-
In a nonstick pan, take water along with salt and bring to boil.
-
When the water starts boiling, slowly add rice flour and quickly start mixing it.
-
Cook for a couple of minutes and switch off. Ensure the flour is well combined and then cover it with a lid and keep it aside for 10 mins.
-
When the dough is warm to handle, transfer to a bowl and start kneading it. Knead for about 10 to 15 mins until you see the dough all smooth and soft.
-
Divide the dough into 8 equal balls.
-
Dust with flour and roll the flat balls into thin rotis. Be gentle as you roll out or else the rotis will not puff up.
-
Heat the tawa and cook the roti on a hot pan on both sides for a couple of minutes when you notice the rotis start to puff up.
-
When you are done on both sides, quickly put the rotis on direct flame for a couple of minutes and transfer to a
-
Serve it with any curry of your choice.
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