Akki roti is typically eaten in various parts of South Karnataka. I remember enjoying them the most at a friend’s place in my early days in Bangalore. We used to go together to office, and I’d be at her place most nights, letting her mother happily indulge me in her awesome akki rotis and cucumber gojju.

Those akki rotis were different, though. There are 2 different types of akki rotis. The ingredients are the same, but while one uses a banana leaf to smear the dough on, the other, bāndlay akki roti is made in a kadhai (wok) and is smeared on a hot wok by hand. Not my favourite process. It is then covered and allowed to cook. It is not turned over (obviously. The shape doesn’t allow it) The result is very different in both cases. The former is soft, and the latter is a combination of very soft and very crispy, if you get it right.

Makes 3 akki rotis

Ingredients:

½ cup very fine rice flour (Appam flour usually works well)
½ onion, chopped
2 tbsp chopped coriander leaves
½ cup grated coconut
1 green chili minced
Salt to taste

Equipment:

Banana leaves or plastic sheets
Skillet (tava)

Method:

Mix all ingredients with boiling water to make the dough thick enough to hold in your hands.

Smear oil on a banana leaf and flatten some dough on it. You could either flatten the dough with your hands – in this case, wet your fingers with water periodically to prevent the dough from sticking to them. Or, you could place the dough between two well-oiled banana leaves and use a rolling pin to spread it. Take off the upper banana leaf before cooking, in this case.

Heat some oil on a tava and place the banana leaf on it, dough-side down.

Carefully peel the leaf off. If you are using a plastic sheet, make sure it doesn’t touch the tava.

Cook on a medium flame on both sides. Serve with coconut chutney or vegetable curry