The first time I had akki roti was at my friend’s home in Dallas. I remember distinctly the anise scent from the fresh dill leaves mingling with the mildly pungent aroma of scallions as my friend mixed them into her akki roti batter before cooking it into a soft and crispy savory rice pancake.
Akki means “rice flour” and roti means “flatbread.” Traditionally, the akki roti dough is prepared by mixing rice flour with finely chopped vegetables, dill leaves, cilantro leaves, grated coconut, and spices along with water to form a soft dough. A handful of this gluten-free dough is carefully spread directly onto a hot griddle with your hands, which takes a bit of practice. Alternatively, you can spread the dough with a piece of banana leaf or parchment paper to help transfer it to the griddle.
Akki Roti (Savory Rice Flatbread)
Ingredients:
- 1 cup (160 g) fine rice flour
- ½ cup (32 g) finely chopped scallions
- ½ cup (50 g) grated carrots
- ½ cup (20 g) finely chopped fresh dill
- ½ cup (20 g) finely chopped cilantro
- 2 tablespoons grated coconut (fresh or dried)
- 1 tablespoon minced green Thai or serrano chile
- 1 tablespoon minced fresh ginger
- 1 teaspoon cumin seeds
- 1 teaspoon fine sea salt
- 5 tablespoons (75 ml) coconut oil
- ¾ cup (180 ml) warm water, plus 2 tablespoons if needed
Procedure:
- In a wide bowl, combine the rice flour, scallions, carrots, dill, cilantro, grated coconut, green chiles, ginger, cumin seeds, salt, and 1 tablespoon of the coconut oil. Using your hands or a spatula, mix the ingredients together. Add warm water ¼ cup (60 ml) at a time to form a soft, loose dough. Cover the dough in the same bowl with a lid or cloth and let the dough rest for 10 to 15 minutes.
- Keep a bowl of cold water near the stove to dip your fingers in as you spread the akki roti on the skillet. Heat a cast-iron skillet over medium heat and season the skillet with a couple of teaspoons of the coconut oil. Scoop out ½ cup (120 ml) of the akki roti dough with your hand or a ladle and place it in the center of the skillet. Dip your fingers in water and carefully spread the akki roti into a round, about 6 inches (15 cm) wide and ¼ inch (6 mm) thick. Take the handle of a spoon and make 3 to 5 holes in the akki roti. Drizzle a teaspoon of coconut oil around and in the holes on the akki roti. Cover the akki roti with a dome-shaped lid from a cooking pot that fits the size of the akki roti. Cook over medium heat until the edges start to crisp up, 3 to 4 minutes. Flip the akki roti over with a thin metal spatula and cook on the other side until it has golden-brown spots all over, for an additional 3 to 4 minutes. Repeat with the remaining dough and coconut oil.
- Serve warm.
Notes and Suggestions:
- In addition to grated carrot, use other seasonal vegetables, such as grated zucchini, yellow squash, or different colors of bell pepper. Try this recipe with fresh green garlic, available during late winter and early spring. It adds a delightful pungency.
Excerpted with permission from Dal Chawal: 85 Vegetarian Indian Recipes Combining the Power of Dal and Rice by: Sapna Punjabi published by Hardie Grant North America, April 2025, RRP $35.00 Hardcover.