Akki Roti

Gluten Free, Rice flour flatbreads from South India

By Meera Vasudevan


  • 2 cups rice flour
  • 3/4 cup finely chopped onions chopped
  • 1 cup shredded coconut
  • 1/2 cup finely chopped cilantro (coriander) leaves
  • 1 - 2 fresh green chilies, deseeded and finely chopped (number of chilies depends on the heat level you seek)
  • 1 tablespoon finely grated ginger
  • 3 - 4 tablespoons oil
  • Salt to taste
  • 1/2 teaspoon sugar (optional)


  • Mix all the above into a soft dough (consistency should be like pizza dough, easy to roll out)
  • Lightly oil your hands, pull out a piece of the dough, about the size of a large lemon, roll into a ball in your hands.
  • Using a plate or your counter, gently pat it into a roughly rounded shape, about 1/4 inch thick. This is your roti.
  • Heat a skillet or griddle on high heat, lightly oil it and pat the roti onto it. Let it cook on one side until a light brown and then flip over and let the other side brown well.
  • Repeat with rest of dough.
  • Serve hot.

Serve it with a chutney on the side if you like.

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