The range of food in Karnataka is bound to leave you besotted, provided you are willing to keep your preconceived notions behind.
Being one of the largest states of India, Karnataka, has a varied culinary landscape that goes back thousands of years, influenced by local and foreign communities that found home here through the course of History. From Udupi to Saraswat, Coorgi, Mangalorean Catholic to Navayath cuisine, the range of food in Karnataka is bound to leave you besotted, provided you are willing to keep your preconceived notions behind.
Beyond MTR idlis, and dosas, there lay a world where people make use of local ingredients millets such as Ragi and seasonal veggies and greens, because Karnataka’s fields are not conducive to grow wheat. So, what about the breads? Are there no notable breads in Karnataka? What is their paratha equivalent?
Not only does Karnataka have ‘breads’, but it also needs to be understood that this wheat and maida supremacy is a fairly recent development. For years, Indians have been using flours of various kinds such as rice, buckwheat, ragi, jowar and bajra to make breads and one such bread that you should try right away is the Akki Rotti.
What Is Akki Roti?
Akki Rotti, is a crispy pancake-like dish, which literally means ‘rice bread’ in Kannada. Where Akki means rice and Rotti means bread. Akki Rotti is a widely consumed breakfast item because of its lovely texture and satiating quality. It is made with a rice flour dough that is kneaded using hands until it is soft and workable. This rice flour dough is also mixed with a slew of vegetables and herbs such as sliced carrots, beans, onions, dill leaves, coriander, sesame seeds, cumin seeds etc to make it a wholesome affair. The veggies make this bread even more colourful and replete with flavour. Just like paratha, it is placed on a hot griddle that is greased with oil. It is cooked from both sides, until both sides are nice, crisp and brown. The Rotti can be served with a dash of butter or ghee and is typically eaten with chutney or any tangy pickle. It is so loaded, it does not quite require a sabzi or a curry.
Another traditional and popular way to make Akki Rotti is to stretch the dough over the plantain leaf and propping it on the griddle with the leaf on top and cook till it is crisp inside out.
Karnataka’s fascination with crispy rotis doesn’t end here. Have you heard of Kori Roti, it is a Mangalorean combination dish with chicken curry and roti. The roti is less of a ‘typical’ roti, and more of thin and crispy wafers made of rice flours that are paired with the red chilli and coconut-milk based curry.
Craving some Akki Roti now? Here’s a complete recipe you will thank us for.