Akki Roti – Spicy Rice Flatbread With Dill and Podding Radishes

April 22, 2013

Akki Roti – Spicy Rice Flatbread With Dill and Podding Radishes

Kusuma Rao, Ruchikala

This rice-based flatbread is easy to assemble. The proportions of water will vary depending on humidity level and moisture content in the vegetable added. Start slow with the water, adding only enough to turn the dough into a firm “clay-like” dough. Fresh dill gives this rice roti an herby backdrop and cuts some of its denseness. To get the appropriate seasoning level, mix the dough first and then make a small test using a tablespoon of dough. Add additional salt accordingly. I made this batch with podding radishes that I ground in the food processor for a little, but the recipe works nicely without it as well.

This can be eaten be eaten plain as a breakfast food, like a savory pancake.  It can also be accompanied by curry or soup.


2 cups of rice flour
1 bunch of dill – frons mostly, minced
1/2 onion
1 jalapeno, minced
1 cup of podding radishes, coarsely chopped (preferably by a food processor) (optional)
1 teaspoon cumin seeds
½ cup dried coconut
¼ teaspoon asafetida (optional)
1 jalapeno, minced
1 1/2 teaspoons salt

1) Combine all ingredients with equal parts hot water until it becomes a stiff mass. Combine the mass into a dough. Halve the dough and halve the two pieces once more until you have 4 equal portions.

2) In a medium to large skillet (preferably cast iron) turn the pan onto medium heat. While the pan is still fairly cold add a tablespoon of oil and spread across the pan. Add one ball to the skillet and form into a 6 inch round. Poke about 4-5 indents into the dough and drizzle a small amount of oil into the crevices.

Increase to medium high heat. After 4 minutes take a peak under the roti and look for the edges starting to turn a light golden brown. If they are browning nicely, gently flip the roti with a spatula.

3) Sear for another 3-4 minute till lightly browned on the other side. Transfer to a cutting board. Let sit for 1-2 minutes – cut into slices and serve.

*Because the roti is molded onto the pan by hand, you will want to cool down before forming the next roti.

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