Spring Onion Akki Rotti:

 Akki Rotti is a traditional Breakfast item of Karnataka. Usually it is prepared either by adding chopped greens, grated veggies or only onion. Here I have added chopped spring onion greens as well as bulbs, which is mixed with rice flour to form a thick pliable dough to make super tasty gluten free flat bread. I have served it with coconut and onion chutney, which we traditionally prepare in a Mangalore house hold.

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Rice flour – 3 cups

Spring onion -1 bundle

Green chillies – 2


Fresh Coconut gratings – 2 table spoons

Water – to bind

Oil – to fry the rotti.


  Wash and clean the spring onion and green chillies.

Chop green chillies, spring onion greens and bulbs finely.

 Take one wide steel bowl and mix in rice flour, chopped green chillies, spring onions, coconut gratings, salt.

 Make a pliable dough by adding sufficient water.

Keep it aside for 5 to 10 minutes to absorb all the seasoning as well as to soak.

 When you want to make rotti, take one piece of banana leaf or butter paper.

Take a little rotti dough in your moist hand, and start patting in a circular motion by dipping your hand in a water in-between.

Sprinkle one teaspoon of oil over this patted rotti and keep it ready.

 Heat iron griddle and cook oil sprinkled rotti by putting upside down on it.

After 2 to 3 minutes, peel off banana leaf or butter paper.

Sprinkle little oil over it and flip.

Cook and serve hot with Onion and coconut chutney.


-Keep one bowl of water in a reachable distance to dip your hand in-between.

-While patting the rotti, dip your hand in a bowl of water which you have kept aside.

– wetting your hand will help to avoid the dough sticking to your fingers while patting.


2 thoughts on “Spring Onion Akki Rotti:

  1. Senguttuvan Reply

    Home grown is always a spl. Wowww.

    1. Shrikripa U Reply

      Thank you Sir!!

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