How to Make Soft Akki Rotti (Rice Roti)

Updated on February 26, 2020
ShailaSheshadri profile image

I worked as a banker for 17 years. I love staying fit and cooking tasty and healthy meals. I don't use artificial colors and preservatives.

Akki Rotti or Rice Roti With a Spicy Eggplant Curry
Akki Rotti or Rice Roti With a Spicy Eggplant Curry

Indulge in a Heavenly Combination

Rice rotis are very soft and fluffy, and they have a nice aroma. Since they're somewhat bland on their own, it's best to eat them with a spicy curry or chutney. The best companion for rice roti (in my opinion) is eggplant curry, or badane kai ennegai. Making rice roti can be tricky for beginners, but don't worry, you'll be an expert in no time.

5 stars for Akki Rotti or Rice Roti
Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: 12 rotis

Rice Roti Ingredients

  • 2 cups white rice flour
  • 4 cups water, boiling (amount of water varies with amount of rice)
  • 1/2 tsp salt

Step-by-Step Instructions

  1. Boil 4 cups of water and some salt in a wide vessel and add rice flour into it. Let the contents boil for 2–3 minutes uncovered, then stir the mix. There may still be lumps at this point (don't worry). Cover and leave it for 10 minutes.
  2. During the resting time, the flour should absorb moisture and become soft. Knead the dough constantly until you get a smooth and non-sticky dough. If you need some water for kneading, use only hot water. Finely kneading the dough may take about 10 minutes. Once finished, keep the dough covered for a while.
  3. Pinch out a big lemon-sized ball of dough. Knead it once again into a ball shape then flatten it and dip it in rice flour. Spread some rice flour on the rolling board and sprinkle some on the patty. Gently roll the dough to get a disc of about 6–7 inches in diameter.
  4. Heat a flat pan and place the disc on it. Cook until bubbles form on the top, then flip it.
  5. Let the other side also get a few golden spots, then hold the disc on a spatula and cook it directly on the flame. In no time, the roti should puff up. Once cooked on both sides, your rice roti is ready to serve.
  6. Make all the rotis like this and store them in a casserole dish. These rotis remain soft even when they are cold. Serve 2–3 of them on a plate with a spicy eggplant curry or badane kai ennegai. Enjoy eating this heavenly dish!

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Step 1: Add rice flour to boiling water, then add salt and boil for 2–3 minutes before turning off the fire. Mix the contents, then cover and keep aside for 10 minutes.Step 2: Knead the dough nicely to get a soft and non-sticky dough.This is what the dough should look like. Step 3: Pinch out a lemon-sized ball of dough and roll it into a 6–7 inch diameter disc, dusting with rice flour. Cook both sides for a minute on a hot pan. Then,  hold it directly above the flame. The roti should puff up. Keep it aside.Step 6: Make all of your rotis in the same way, then collect any you don't serve in a casserole dish. Serve 2–3 rotis on a plate with a spicy eggplant curry or any other spicy vegetable  chutney.
Step 1: Add rice flour to boiling water, then add salt and boil for 2–3 minutes before turning off the fire. Mix the contents, then cover and keep aside for 10 minutes.
Step 1: Add rice flour to boiling water, then add salt and boil for 2–3 minutes before turning off the fire. Mix the contents, then cover and keep aside for 10 minutes.
Step 2: Knead the dough nicely to get a soft and non-sticky dough.
Step 2: Knead the dough nicely to get a soft and non-sticky dough.
This is what the dough should look like.
This is what the dough should look like.
Step 3: Pinch out a lemon-sized ball of dough and roll it into a 6–7 inch diameter disc, dusting with rice flour. Cook both sides for a minute on a hot pan. Then,  hold it directly above the flame. The roti should puff up. Keep it aside.
Step 3: Pinch out a lemon-sized ball of dough and roll it into a 6–7 inch diameter disc, dusting with rice flour. Cook both sides for a minute on a hot pan. Then, hold it directly above the flame. The roti should puff up. Keep it aside.
Step 6: Make all of your rotis in the same way, then collect any you don't serve in a casserole dish.
Step 6: Make all of your rotis in the same way, then collect any you don't serve in a casserole dish.
Serve 2–3 rotis on a plate with a spicy eggplant curry or any other spicy vegetable  chutney.
Serve 2–3 rotis on a plate with a spicy eggplant curry or any other spicy vegetable chutney.

Nutritional Information

Nutrition Facts
Serving size: 1
Calories 142
Calories from Fat9
% Daily Value *
Fat 1 g2%
Carbohydrates 30 g10%
Sugar 0 g
Fiber 2 g8%
Protein 3 g6%
Cholesterol 0 mg
Sodium 214 mg9%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Comments

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  • ShailaSheshadri profile imageAUTHOR

    ShailaSheshadri 

    3 years ago from Bengaluru

    Thanks sir. Par boiling the flour in water and kneading the dough nicely are the two important steps to make proper rice rotis. Otherwise, roti breaks while rolling. Making proper rice roti needs some practice.

  • Venkatachari M profile image

    Venkatachari M 

    3 years ago from Hyderabad, India

    Very interesting recipe. It's similar to the wheat roti except that the flour is cooked before making the dough with it whereas the wheat flour is made dough directly with raw flour by mixing the water little by little.

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