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Akki Rotti

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Adjust Servings:
1/2 cup green mung beans
1 cup water
2 cups white rice flour
1 tsp cumin seeds
2 1/2 tsp green chile peppers – finely chopped
1/4 tsp asafetida powder
2 tbsp fresh cilantro – finely chopped
1/2 cup unsweetened coconut – shredded
1/4 cup carrots – shredded
1/2 cup vegetable oil – divided
salt to taste

Nutritional information

69 g
6.7 g
36.7 g
71 mg
0 mg

Akki Rotti

  • Vegan
  • 20 mins
  • Serves 4
  • Easy



Akki rotti is a breakfast food made from rice flour. It originates from Kanataka, India, but the dish has slowly spread out of the region and is now a favorite feature in many restaurants.  It is one of the many different types of Indian breads available and as such fits with many different meals. You can also personalize rotti to suit your tastes by adding various ingredients like cumin, coriander, and sesame seeds to the batter.

Health Benefits

Akki rotti is made from rice flour which actually gives it a pretty decent health profile. It is gluten free so you are able to avoid a lot of the negative consequences that can come from consuming gluten, like inflammation, bloatedness, and weight gain. It also contains a significant amount of protein which helps to boost your metabolism as well as repair cellular and tissue damage that can accumulate from living an active lifestyle.

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How to make Akki Rotti

  • Cover the mung beans with water.
    • Refrigerate overnight.
  • Drain the beans making sure to preserve the soaking water.
  • Combine the salt, cumin seeds, mung beans, rice flour, green chile, asafoetida, cilantro, coconut, and shredded carrots, in a small bowl.
    • Add water.
    • Mix with your hands to form a workable dough.
    • Note: Use only as much water as necessary (about 1/2 cup).
  • Shape the dough into tennis ball sized spheres.
    • Set aside.
  • Flatten 1 portion of the dough into a thin round.
  • Heat 2 tbsp of vegetable oil in a skillet or griddle at a medium temperature.
  • Place the rotti in the oil.
  • Fry until the rotti turns a golden brown, about 30-40 seconds.
  • Flip the rotti over and fry again until the side turns golden brown.
  • Repeat with the remaining dough.
    • Note: Add 2 tbsp of oil to the griddle for each rotti.
  • Serve hot and enjoy!


Akki rotti literally translates to "rice bread".

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