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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Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
1 day
total:
1 day
Servings:
4
Yield:
4 flatbreads
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Ingredients

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

Directions

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

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  • 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
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/04/2011
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! Read More
(18)
9 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/04/2011
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! Read More
(18)
Rating: 5 stars
07/30/2013
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. Read More
(8)
Rating: 5 stars
08/28/2013
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. Read More
(7)
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Rating: 5 stars
03/26/2013
Easy and inexpensive. Always a hit. Read More
(1)
Rating: 4 stars
01/19/2014
Made it today it was really good something different Read More
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