Venkatesh Bhat makes Masala Akki Roti & Garlic Chutney

Ingredients

• 375 g Rice Flour (regular white rice flour, sifted)
• 1 tsp Salt (adjust to taste)
• 3 pieces Green Chilies (finely chopped, seeds removed for less heat if desired)
• 5 g Ginger (about ½ tbsp, finely chopped)
• 30 g Capsicum (any colour, finely chopped)
• 30 g Onion (finely chopped, about 4 tbsp)
• 0.25 cup Fresh Grated Coconut (unsweetened, freshly grated)
• 2 tbsp Coriander Leaves (finely chopped)
• 0.5 tsp Asafoetida (Hing) Powder (ground, half a spoon)
• 2 tbsp Fresh Cream (helps soften and brighten colour; can be omitted and replaced with extra hot water)
• 500 ml Hot Water (boiling, added gradually to form dough)
• 1 small Carrot (grated, adds colour and crunch)
• 1 large Banana Leaf (for greasing and shaping roti; can be replaced with parchment paper)
• 6 tbsp Ghee (for greasing leaf, pan and roti; divided)
• 150 g Garlic (peeled, roughly chopped before grinding)
• 1 tbsp Kashmiri Chilli Powder (heaped, gives bright red colour and mild heat)
• 4 tbsp Sesame Oil (Idhayam sesame oil, for tempering chutney)
• 1 tsp Mustard Seeds (tempered in oil)

Instructions

1. Prepare Vegetables & Aromatics

   Finely chop 2‑3 green chilies, ½ tbsp ginger, 2 tbsp capsicum, 4 tbsp onion, grate ¼ cup fresh coconut, chop coriander leaves, and measure ½ tsp hing.

   Time: PT5M

2. Combine Dry Ingredients

   In a large mixing bowl add 375 g rice flour, salt, the chopped vegetables, grated coconut, coriander, and hing. Mix gently until the mixture looks sandy.

   Time: PT3M

3. Heat Water & Grate Carrot

   Bring 500 ml water to a rolling boil in a pan. While water heats, grate one small carrot over the bowl to add colour and crunch.

   Time: PT5M

   Temperature: 100°C

4. Form the Dough

   Pour the hot water into the bowl a little at a time, stirring continuously until a sticky, Idiyappam‑like batter forms. Add 2 tbsp fresh cream and continue mixing until the dough reaches a chapati‑like consistency.

   Time: PT5M

5. Rest the Dough

   Cover the bowl with a clean kitchen towel and let the dough rest for 12 minutes to cool and firm up.

   Time: PT12M

6. Grease Banana Leaf & Shape Roti

   Lightly grease the banana leaf and your hands with ghee. Divide the dough into equal portions, roll each into a ball, place on the leaf and flatten with fingertips into 8‑9 cm discs.

   Time: PT5M

7. Cook Akki Roti

   Heat the dosa tawa over medium heat. Add a few drops of ghee, place a flattened roti on the tawa, and after 15‑20 seconds gently lift the leaf away. Cook each side for 3‑4 minutes, adding ghee around the edges, until golden and cooked through.

   Time: PT15M

   Temperature: Medium heat

8. Prepare Garlic Chutney – Grind

   In a mixie, combine 150 g peeled garlic, 1 heaped tbsp Kashmiri chilli powder and a pinch of salt. Grind to a coarse paste without adding water.

   Time: PT3M

9. Temper Chutney

   Heat 4 tbsp sesame oil in a small pan. Add 1 tsp mustard seeds; when they crackle, add ¼ tsp hing, stir quickly and remove from heat. Immediately pour the hot oil over the garlic‑chilli paste and mix well.

   Time: PT2M

   Temperature: Hot oil

10. Finish & Serve

    Place each hot Akki Roti on a plate, spread a spoonful of garlic chutney, garnish with finely chopped raw onion and coriander leaves. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

38 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Rice Flour: Rice flour can be substituted with fine semolina for a different texture
• Instead of Green Chilies: Jalapeño or serrano chilies
• Instead of Ginger: Ginger paste (½ tsp)
• Instead of Capsicum: Bell pepper
• Instead of Fresh Grated Coconut: Desiccated coconut (rehydrated)
• Instead of Asafoetida (Hing) Powder: Garlic powder (use less)
• Instead of Fresh Cream: Full‑fat milk (1 tbsp)
• Instead of Carrot: Beetroot (use less)
• Instead of Banana Leaf: Parchment paper
• Instead of Ghee: Clarified butter or oil
• Instead of Garlic: Garlic paste (2 tbsp)
• Instead of Kashmiri Chilli Powder: Paprika + cayenne mix
• Instead of Sesame Oil: Groundnut oil
• Instead of Mustard Seeds: Mustard powder (½ tsp)

Equipment Needed

• Mixing Bowl
• Grater
• Knife
• Cutting Board
• Measuring Spoons
• Measuring Cup
• Pan
• Dosa Tawa (Flat Skillet)
• Banana Leaf
• Mixie (Blender)
• Spatula
• Spoon

Critical Steps — Do Not Skip

• Resting the dough for at least 12 minutes to achieve proper texture.
• Adding hot water gradually to avoid a watery batter.
• Greasing the banana leaf and hands well to prevent sticking.
• Cooking each side of the roti for 3‑4 minutes on medium heat.
• Tempering the garlic chutney with hot sesame oil and mustard seeds.

Chef Tips from the Video

• Using a banana leaf adds subtle aroma and prevents the roti from sticking.
• Hot water partially cooks the rice flour, giving the roti a soft interior.
• Kashmiri chilli powder provides colour without overwhelming heat; adjust to taste.
• For extra crunch, sprinkle a few grated carrot pieces on top of the roti just before flipping.

Troubleshooting

Storage

Refrigerator: Store roti in an airtight container for up to 2 days; reheat on a tawa before serving.

Freezer: Roti can be frozen for up to 1 month; thaw and reheat on a skillet.

Room temperature: Garlic chutney stays fresh at room temperature for up to 4 hours; otherwise refrigerate.

Make-Ahead Tips

• Prepare the dough a few hours ahead and keep it covered; it will stay pliable.
• Garlic chutney can be made a day in advance and stored in the fridge.
• Grated carrot can be prepared earlier and kept in a damp cloth to retain colour.

Frequently Asked Questions