Akki Ubbu Roti (Rice Roti)

Ever wondered how to make soft, puffed rotis without wheat flour? 

That’s where Akki Roti (also called Akki Ubbu Roti, Rice Roti, or Chawal ki Roti) comes in. This simple but classic South Indian bread is a staple in Coorg and parts of Karnataka, and once you taste it hot off the flame, you’ll know why it’s so loved.

Unlike the regular masala-style akki rotti (which is spiced and pan-cooked), this version is all about light, fluffy rotis made from rice flour dough. 

The result? Soft, mildly chewy, and absolutely delicious when paired with curry, chutney, or even a drizzle of ghee.

Why you should try this 

Taste & texture: Thin yet soft, delicate rice flavor, slightly crisp at the edges and a puffed, airy center when finished over a flame.

Cuisine note: Akki Roti is from Kodagu (Coorg) in Karnataka — a region known for rustic, rice-based comfort food. In Coorg (Kodagu), rice is the hero ingredient, and it shows up in everyday cooking in many forms—akki rotti, noolputtu (rice noodles), and of course, these puffed rotis. 

Traditionally, they’re made fresh for breakfast or dinner and enjoyed with hearty pork curry, vegetable sambar, or a dollop of homemade pickle.

Why it’s great: Naturally gluten-free, quick to prepare, and easy to scale. Compared to wheat rotis, it’s lighter on the stomach — ideal when you want something gentle but satisfying.

Ingredient Breakdown

• Rice Flour (Chawal ka atta): The star of the recipe. Use fine quality flour for best results.
  
• Water: Helps bind the dough and gives elasticity when handled hot.
  
• Oil: Adds softness and prevents the dough from drying.
  
• Salt: Just enough to balance the blandness of rice flour.

How It Comes Together

Start by bringing salted water to a gentle boil and stirring in the rice flour and a spoonful of oil. The moment the hot water hits the flour the texture shifts — that’s what you want. Turn off the heat and mix until the mass comes together, then knead briefly into a soft, smooth dough. Work while it’s warm — it’s much easier to shape.

Roll small dough balls, dust the surface lightly and roll them thin. Cook on a hot tawa until you see pale spots, flip, then finish directly on flame for a quick puff (or hold it on the pan and press gently to encourage puffing). The final roti should be cooked through, slightly toasted in parts, and pliable enough to fold.

Pro Tip 💡: Let the cooked dough rest for 2–3 minutes before dividing and rolling. Warm dough is sticky; a short rest firms it up and makes rolling much easier.

What goes along

• Coorg-style Pandi Curry (if you want tradition) or any spicy meat/veg curry.
  
• Coconut chutney, coriander chutney, or tomato garlic chutney for a quick breakfast or snack.
  
• Simple dal or sambar for an everyday meal.
  
• Or just enjoy it hot with melted ghee and jaggery
  

How to serve

Serve hot, straight from the tawa or flame. Stack and cover with a cloth to keep them soft if serving family-style. For a rustic touch, place a small bowl of ghee or oil at the table for drizzling.

Packing & lunchbox tips

• Cool completely before packing to avoid condensation.
  
• Place a paper towel between rotis in your lunchbox to absorb moisture.
  
• They reheat beautifully on a hot tawa for 30–60 seconds per side — no microwave needed.
  

Party / bulk prep

• Make the dough in larger batches and store refrigerated for up to 2 days; bring to room temperature and knead lightly before rolling.
  
• For gatherings, pre-roll and stack rotis separated by parchment; finish on the tawa just before serving so they’re hot and puffed.
  
• Use a wide, heavy tawa for even heat when making many at once.