Akki Rotti

Name: Akki Rotti
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 0.25 tsp Asafoetida; 2 tbsp Fresh Cilantro; 2.5 tsp Green Chile; 0.5 cup Mung Beans; 2 cups Rice Flour; 1 pinch Salt; 0.25 cup Shredded Carrots; 0.5 cup Unsweetened Shredded Coconut; 0.5 cup Vegetable Oil; 1 cup Water; 1 tsp Whole Cumin Seed

Breakfast 🍳Dinner 🍽️Lunch 🥪Snack 🍿 Indian 🇮🇳 Low-Sodium Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Ayurvedic 🧘Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Akki Rotti is a Karnataka-style rice-flour flatbread studded with soaked mung beans, coconut, carrot, and warm spices for a toasty, aromatic bite. The edges turn crisp while the center stays tender, making it satisfying on its own or perfect with chutney or pickle for breakfast, a light lunch, or a snack.

Prep20 mins
Cook10 mins
Serves4
DifficultyEasy

1

Cover the mung beans with the water and refrigerate overnight. The next day, drain the beans and save the soaking water.
2

In a mixing bowl, combine the mung beans, rice flour, cumin seeds, green chile, asafoetida, cilantro, coconut, shredded carrot, and salt. Gradually add the water, mixing thoroughly with your hands to make a workable dough, using only as much water as needed (about 1/2 cup).
3

Shape the dough into tennis ball–sized balls and set aside. Flatten one portion of dough into a thin round.
4

Heat 2 tablespoons of vegetable oil in a griddle or skillet over medium heat. Place the rotti in the oil and fry until golden brown, about 30 to 40 seconds.
5

Flip the rotti and fry until golden. Repeat with the remaining dough, adding 2 tablespoons of oil to the griddle for each rotti. Serve hot.