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Akki Rotti
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Akki Rotti

A Rice based savory flatbread served along with butter or gravy for breakfast
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: Indian
Keyword: Akki Rotti
Servings: 6 Rottis
Author: Eateries Delightful


  • 2 cups rice flour
  • 1/2 cup cooked mung bean or pigeon peas
  • handful of chopped dill leaves optional
  • 1/2 cup coconut
  • 1 tbsp cumin
  • 1 inch grated ginger
  • 1/2 cup yogurt
  • 1/2 cup water
  • 3 chopped green chillies
  • handful of coriander leaves
  • Salt to taste
  • Butter/oil/ ghee for smearing
  • 2-3 tbsp crushed peanuts or chana dal


  • Soak mung bean overnight in water. Drain, wash and rinse. Cook it in pressure cooker until one whistle.
  • In a large bowl, add rice flour and curd, mix well. Set aside for about 10 mins
  • Now add water, coconut, cumin, ginger,coriander leaves, salt, cooked mung and mix well. It will be moist and sticky.
  • Grease the pan, spread the dough on the pan slowly to form a thin layer. or If you have used paper/foil, then flip and place it on the pan with batter facing the pan.
  • Heat the pan, close the lid and cook for about 2 mins. Continue cooking until the bottom of the rotti has turned golden brown, smear oil/butter to avoid dryness and flip it.
  • Cook the other side for couple of mins. When the brown spots appear, take it off the pan, serve hot with butter and chutney


  • Wait until the pan is cooled completely before spreading the next one. Or use a different tawa. I use 2 pans to save time
  • Swap mung bean with pigeon peas
  • Handful of dill leaves enhances the taste