Beetroot Akki Rotti - Rice Flour Bread

Rice Flour Flat bread with beetroot
Breakfast recipe from Karnataka

Beet root akki Rotti - Rice Flour Bread Recipe with step by step photoes.

This is one of the variation on akki rotti, from easy rice flour recipes from Karnataka. It has the beautiful color of the beetroot.

Beet Akki rotti is served as a breakfast dish with coconut chutney or with a curry. A spoonful of ghee or a blob of homemade butter adds to the taste of this rice roti.

You can mix the dough and keep it in the fridge for 2-3 days and use it when you want.

There are a few variations of this akki rotti such as mixed vegetable akki rotti, masala akki rotti, cabbage akki roti, plain akki rotti etc.

How to make Beetroot Akki Rotti - Rice Flour Bread

Main ingredients for Beetroot akki rotti - rice flour flat bread

Rice flour

Beetroot - beet

Onions - Pyaj - Kanda

Grated fresh coconut

Ingredients: to make 3-4 Akki Rotti - Rice Flour Breads

Rice flour - 2 cups
Cooked and grated beetroot - 1 cup
Onion - 1/2 cup finely chopped
coriander leaves - 1 tablespoon, chopped
salt - 1/2 teaspoon or to taste.
cumin seeds - 1/4 tsp.
Water - to mix dough
Oil for cooking - 2 tsps

Optional ingredients

Fresh grated coconut - 2 tablespoons.
green chilli(optional) - 1 finely chopped or 1/4 tsp chili paste

Making beetroot akki rotti - rice flour flat bread with beet

Step 1:

Add rice flour, cooked and grated beetroot, chopped onions, chili, cumin seeds, coconut, coriander leaves, salt in a bowl.
Mix well.

Ingredients for beetroot akki rotti

Step 2 :

Add water little by little and form into a dough ball. It should not be too soft or too tight.
Divide the dough in 3-4 big balls.

Step 3 :

On a girdle(tava), add some oil. Smear the tava with oil.
Place one beetroot dough ball on the tava and pat it into a round , thick or thin roti as you want, as shown in the image below.
Make a few holes in the roti with your forefinger.
Add a few drops of oil on the roti in the holes(optional).

Cooking beetroot akki rotti :

Step 4:

Cover the roti with a lid.
Place the tava on high flame for a minute.

Step 5:

After one minute, reduce the flame to medium and cook for 1 or 2 minutes.
Remove lid and see if the roti has lightly browned edges where you made some holes.

Step 6:

Turn the roti with a spatula.
Cook on the other side for 1/2 minute.

Step 7:

Rotti is done. Remove onto a plate.
Serve hot with coconut chutney or favorite curry and ghee.

Tips:

The quantity of beetroot may be increased or reduced according to your liking and availability.
Adding fresh coconut makes roti soft and tasty too. You can add that according to your taste or omit it.
Let the flame be high for the first minute so that the tava heats fast. If the flame is too low from the beginning, the roti may become hard.
Lift the lid and check how much it is done in between. Take care not to let the rotti burn. I like it browned.
If you like your rotti with a crisp bottom, like I do, reduce flame after the first minute and cook for 2-3 minutes on low flame.
If you like soft rotti, cook on high flame for a minute on both sides and remove.

Enjoy beet akki rotti.