Karnataka-style Garlic Akki Rotti (Garlic Rice Roti)

Name: Karnataka-style Garlic Akki Rotti (Garlic Rice Roti)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3-4 servings
Cuisine: South Indian
Ingredients: 2 cups rice flour; 10-12 garlic cloves; 1 teaspoon cumin seeds; 3-4 green chilies, finely chopped; 1 medium onion, finely chopped; 2 tablespoons fresh coriander leaves, finely chopped; 8-10 curry leaves, finely chopped; Salt to taste; Warm water, as required; Oil or ghee, for cooking

Garlic Akki Rotti is a traditional Karnataka-style rice flatbread made with rice flour, fresh garlic, onions, green chilies, and herbs. Soft on the inside and crispy around the edges, this aromatic rotti is easy to prepare and makes a delicious breakfast, dinner, or light meal.

Prep Time
20 Minutes

Cooking Time
10–15 Minutes

Ingredient Preparation
10 minutes

Dough Preparation
10 minutes

Serves
3–4 People

Ingredients

For the Rotti Dough

2 cups rice flour
10–12 garlic cloves
1 teaspoon cumin seeds
3–4 green chilies, finely chopped
1 medium onion, finely chopped
2 tablespoons fresh coriander leaves, finely chopped
8–10 curry leaves, finely chopped
Salt to taste
Warm water, as required

For Cooking

Oil or ghee, as required

Preparation Method

Prepare the Garlic Mixture

Add the garlic cloves and cumin seeds to a mixer jar.
Grind them into a coarse paste without adding water, or crush them using a mortar and pestle.

Prepare the Dough

In a large mixing bowl, add the rice flour.
Add the prepared garlic paste, chopped onion, green chilies, curry leaves, coriander leaves, and salt.
Mix all the ingredients well.
Gradually add warm water and knead into a soft dough, slightly softer than chapati dough.

Shape the Rotti

Grease a banana leaf, parchment paper, or plastic sheet with a little oil.
Place a portion of the dough on the greased surface.
Gently flatten it with your fingers into a thin, round rotti.
Make a few small holes in the rotti to help it cook evenly.

Cook the Garlic Akki Rotti

Heat a tawa or griddle over medium heat.
Carefully transfer the rotti onto the hot tawa.
Sprinkle a few drops of water over the top and cover with a lid.
Cook for 1–2 minutes.
Remove the lid, drizzle oil or ghee around the edges, and cook until the bottom turns golden brown.
Flip the rotti and cook the other side until crisp and fully cooked.
Serve hot.

Recipe Tips

Use warm water while kneading the dough to make the rottis soft and prevent cracking.
Keep the garlic paste slightly coarse for a stronger garlic flavor and aroma.
Cook the rottis on medium heat to achieve a crispy exterior and soft interior.
Use a banana leaf for shaping to give the rotti a traditional touch.
Serve hot with coconut chutney, raw mango chutney, spicy non-vegetarian curry, or curd.