Akki Rotti Recipe - Allrecipes.com
Akki Rotti Recipe
  • READY IN 1+ days

Akki Rotti

Recipe by  

"This recipe is for Karnataka-style (Southern Indian) Akki Rotti. This savory flatbread can be enjoyed for breakfast, as a snack, or for lunch. It is very filling and contains lots of veggies to fulfill your veggie requirements for one meal in a day. Serve with the chutney or pickle of your choice."

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Ingredients Edit and Save

Original recipe makes 4 flatbreads Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    1 day 50 mins

Directions

  1. Cover the mung beans with the water and refrigerate overnight. The next day, drain the beans and reserve 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 well with your hands to form a workable dough. Use only as much water as needed (about 1/2 cup).
  3. Shape the dough into balls about the size of a tennis ball. 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. Flip the rotti over and fry until golden. Repeat with the remaining dough, adding 2 tablespoons of oil to the griddle for each rotti. Serve hot.
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Footnotes

  • Cook's Note
  • When cooking the rotti, allow the griddle to cool down slightly before cooking the next one. You can also use two skillets, alternating between the two.
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Reviews More Reviews

Apr 04, 2011

I used navy pea beans instead of the mung beans. I fried them on a non-stick griddle without oil. These are very tasty; it's a great recipe! Thanks!

 
Jul 30, 2013

More people should try and rate this recipe! My kids and I made these today, and we gobbled them up right away. We tried to stick to the recipe, but we quickly sautéed the jalepenos and onions (a combo which I subbed in for green chiles) first before adding to the dough. Didn't know what asafoetida powder was, so we skipped that. Used cumin powder instead of seed, and left out the cilantro. Added fresh pepper and sea salt to the dough. Left out the coconut. Fried these things in butter. Just trying to show that you can make these and have them taste delicious even without some of the more exotic ingredients like asafoetida and coconut.

 

9 Ratings

Aug 28, 2013

Yum, yum, yum, yum. Adhering to the recipe, to the letter, makes some of the tastiest rotti I've ever had. Deliciously authentic! Asafoetida is a ground up root that smells awful but kind of tastes oniony when cooked. It helps keep you from tooting, which is a good thing, considering how bean heavy these rotti are. It's super easy to find at any Indian or Middle Eastern market. I've even found it at East Asian markets. It's considered very, very good for you and has many uses in traditional medicine. You can make these without it, but try not to if you don't have to. It's worth the trip to the grocery store.

 
Mar 26, 2013

Easy and inexpensive. Always a hit.

 
Jan 19, 2014

Made it today it was really good something different

 

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Nutrition

  • Calories
  • 629 kcal
  • 31%
  • Carbohydrates
  • 69 g
  • 22%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 36.7 g
  • 56%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 168 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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