- 1 cup rice flour
- 2 tbsp vegetable oil
- 2 tbsp grated cucumber (slice the cucumber in half and remove the watery seeds with a spoon before grating)
- 3 tbsp grated carrots
- 3 tbsp finely chopped onions
- 1 tsp grated ginger
- 3 tbsp finely chopped coriander leaves (cilantro)
- 1 tsp cumin seeds
- 1 sliced green chili (or 1 tsp red chili powder, optional)
- 1/2 tsp salt
- Water as required
You might have seen roti served in Indian restaurants as a starter with dips or to accompany the main dish.Forget about what you saw and tasted.This akki roti recipe is not the sideshow—it is the main attraction!
Initially served as breakfast or lunch in Karnataka, Southwest India, akki roti is quick and easy to make and appeals to children as much as to adults.The humble rice flatbread (akki=rice) is upgraded with spices and vegetable to a delicious, colorful and nutritious breakfast.
Rotis are high in fiber and carbs, and with the addition of spices, carrot, cucumber, ginger, and onion also rich in vitamins and minerals.You can add other vegetables and more spices; it all depends on your taste and what’s in your fridge and pantry.
How to make Akki Roti
Another way of "customizing" your roti is to add your favorite topping. It could be a fried or poached egg, a cheese of your choice (try crumbled feta cheese) or some fresh or stewed fruits.