If you visit Bengaluru city of Karnataka city, often you will find boards saying ” Akki and raagi rotti is avaialble for lunch or breakfast” In many households it is a week end special.
Akki Rotti is a rice-based breakfast item unique to the state of Karnataka, India but extremely popular. Akki-Rotti means rice-bread in the native language, Kannada. It is made of rice flour which is mixed with salt and water and kneaded well to make a soft dough. Sliced onions and chilies, curry leaves, chopped coriander and cumin seeds are added while kneading the dough. Oil is spread over a griddle (tava and a small amount of the dough is stretched to a thin sheet to cover the entire griddle (rotti). A small amount of oil is spread over it and the griddle is placed over heat till the rotti turns golden brown. Akki Rotti is served hot and is eaten along with chutney. A dash of fresh butter or ghee with Akki Rotti is also preferred. In some parts along with butter, ghee people use molasses and coconut chutney on side for the taste. Traditionally women use banana leaves to spread akki rotti and will transfer to a tava on a clay oven.
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