Masala rice roti (masala akki rotti)

Since my love for cooking is increasing day by day, Aayi tries to give all of her own recipes as well as the ones she collected from different sources to me. I write down all of them when I talk to her and I try whenever I get time. So these days the pile of recipes are increasing and I feel I am running out of time. This is a recipe which she saw in one of the TV shows. She liked it very much and asked me to try it.

Before this, I never knew we could add peanut powder to a roti. This has a very distinct minty-peanutty taste which makes these rotis just out of the world. Peanuts make them fluffy and slightly crunchy. I never thought this would turn out so good.

2 cups rice flour
3/4 cup chopped onion
2 tbl spns roasted peanuts
2-3 tea spn dalia (hurikadale/putani)
1 tea spn sesame seeds
1 tea spn cumin seeds
3/4 cup fresh/frozen coconut
1/2 cup chopped coriander leaves
1/2 cup chopped mint leaves
2-3 finely chopped green chilies
1/2 tea spn finely chopped or grated ginger
4-5 curry leaves

Make a coarse powder of dalia and peanuts. Grind coconut with green chilies, ginger and a little water to a paste of chutney consistency.
Mix rice flour, onion, peanut-dalia powder, coriander-mint leaves, paste, sesame seeds, cumin seeds, chopped curry leaves, salt and warm water.

On a plastic sheet, spread a thin layer of the dough to make roti.

Heat tava and apply ghee. Keep the roti on the tava with the plastic side up. Slowly take out the paper. Roast the roti on both sides. Serve hot.

Serves : 3-4
Preparation time : 20mins

PS: – I used only 1 tbl spn mint leaves since the mint available here in US is very strong. I used less coriander leaves.
– It is usually served with coconut chutney, but I served it with peanut chutney powder.
– Original recipe calls for 1/2 cup dill leaves also. But I didn’t use it.

24 thoughts on “Masala rice roti (masala akki rotti)”

  1. Masala Akki roti was new to me, until last Thursday, when i went to a friends house over lunch. It tastes great. Adding dill/shepi is also a good idea. Thanks for sharing.

  2. that looks awesome! I’ve tasted a similar roti made out of bhajani flour which is not easy to get here, I’m so happy to know that we can make it with rice flour.
    Thank you!

  3. hai shilpa,
    I make dosas with rice flour,this looked same with the pic but the ingredients r totally different and i too am amazed to know u added peanut powder.surely i can say it tasted good.i can’t wait to try it.

  4. Akki roti, yippeeeeeee! i am happy! got my weekend b’fast idea :-D.

    Lovely picture and recipe, Shilpa. Thanks a ton and have a wonderful weekend 🙂

  5. Hey its a great recipe with rice flour….my mother used to make rice flour roti without all this ingredient…and i used to hate that roti whenever she used to make…but i tried this recipe and its very coool….my husband even liked it….as peanuts in the recipe was yummy….i dint use dalia…as i dint had at home….very nice recipe….and very good site for great recipes….

  6. May 8, 2007
    Today I made HYBRID Masala Dhodak (Wheat Rava Bhakri) using combined all ingredients of Ashwini?s Taushe Dhodak and Shilpa?s Masala akki rotti. Added couple of tea spoons of sugar also. Came out great tasting and soft with about half inch thick layer spreading initially with flat bottom cup(idli donno) rather than pressing with fingers. I think softness comes with soyee (grated coconut) and taushe (used regular cumber, using Persian cucumber comes out still softer ). Remaining dough I saved it in the refrigerator for next two three days for breakfast. Rather than eating cerials everyday, I believe we Konkanis have same type of wheat and rice products and more natural. I wish these type of Internet recipes availability could have started 15-20 years ago. But then India was not cranking out that many IT graduates and not too much outsourcing.
    I have still not started taking pictures yet, may be one of these days. I am like most hubbys, enjoy tasting and eating konkani foods, only thing is I don?t bug my other half (maska baajee), but just do it myself and my suceess rate is usually 30-40 %; of course I do not mind cleaning dishes which most of the wives hate to do.
    Thanks to both of you Shilpa and Ashwini again!

  7. hi shilpa…ur writing n recipies r just fun to read out…i love reading them n planning out to try them from now on..i am glad i found ur site..go ahead..u r rocking the world of cooking…superb…can u give me a recipe of more kolambu(made out of pumpkins)…love to hear from u


    Shilpa: Thanks for lovely words Mamatha. I will post it soon.

  8. hi Shilpa,
    Had a question..when I made this roti, it turned out to be very hard after I cooked it. I did it the same way as u do a usual roti, i.e., on high flame and cooked each side max 2 times. I am not sure why it was became like stone hard. Any guess what am I doing wrong?

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