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Akki Roti

Akki Roti

Gluten free and Vegan flatbread made using raw Rice
5 from 4 votes
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Course: Main Course
Cuisine: Indian
Keyword: FlatBread, Rice
Prep Time: 2 hours 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours 50 minutes
Servings: 4
Author: Renu Agrawal-Dongre


  • 2 Cups Raw Rice (I used Idli Rice)
  • 1/2 Cup Grated Coconut
  • 1/2 Cup Grated Cabbage
  • 1 Small Onion Chopped
  • 1-2 Green Chillies Chopped
  • 1 tsp Til (Sessame seeds)
  • 1 tsp Jeera (Cumin seeds)
  • Salt to taste
  • 2-3 tbsp Oil for shallow frying


  • Soak the rice in enough water for 2 hours.
  • Grind the rice along with Coconut to a smooth paste. The paste will be a bit coarse and not very smooth. Do not add too much of water or else you will not be able to pat it as a roti. 
  • Add the grated cabbage, Onion, Sesame , Cumin seeds and salt. Mix everything well.
  • Akki roti's are generally patted on a cold pan. I used a pan which was just warm. For the next batches, I let the pan cool down for a few seconds. 
  • Grease a pan with oil. Take about 2 tablespoon of batter and pat it with your fingers. Drill a hole in the center. Switch on your gas now or increase the heat to medium now. 
  • Let it cook on medium heat. Add few drops of oil along the edges and in the center.
    Akki Roti
  • Once cooked on the bottom, flip and let it cook on the other side.
  • Serve it with yummy coconut chutney.


My friend recommended to use a traditional grinder for this. I do not have it, so used my Mixer Grinder.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu