Rating: 4.5 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

10 mins
1 day 20 mins
1 day 50 mins
20 mins
4 flatbreads


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Cover the mung beans with the water and refrigerate overnight. The next day, drain the beans and reserve the soaking water.

  • 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).

  • Shape the dough into balls about the size of a tennis ball. Set aside. Flatten one portion of dough into a thin round.

  • 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.

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.

Nutrition Facts

629 calories; protein 6.7g; carbohydrates 69g; fat 36.7g; sodium 71.1mg. Full Nutrition