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Akki otti
Akki otti, from above
VegKarnataka

Akki otti

Thin, soft rice rotis from Kodagu. Built to mop up pandi curry, and they know it.

40 minTime
5 gProtein each
mildSpice
The Kodava rice bread3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
311kcal
5 gprotein
2 gfibre
40minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

4 servings
Rice flour2 cups fine rice flour, plus extra for dusting
Cooked rice1 cup, soft cooked
Waterabout 1 1/4 cups
Salt½ tsp
Ghee1 tbsp, to serve (optional)

Method

6 steps
  1. 1Mash the cooked rice very fine while it is still warm.
  2. 2Boil the water with salt. Add the mashed rice, then the rice flour, and stir quickly. Turn off the heat, cover and rest 10 minutes.
  3. 3Knead while warm, with wet hands, into a soft, smooth dough.
  4. 4Divide into 8 balls. Roll each thin between two dusted sheets or pat it out on a banana leaf.
  5. 5Cook on a hot tawa about 30 seconds a side, then hold over a direct flame to puff.
  6. 6Stack in a cloth lined box and brush with ghee if you like.
Serve it like this

Fold two ottis on a plate with a bowl of curry and a spoon of ghee on the side.

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More like this

KarnatakaMore with leftover rice

Make it a meal

What goes with Akki otti: a bread or rice, a side, something to drink and something sweet.

With a main Pandi curry75 min
With a main Kodava koli curry55 min
On the side Kodava mango curry35 min
On the side Baimbale curry45 min
To drink Badam milk25 min
Something sweet Kesari bath25 min
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