Akki Roti and Tomato Chutney

Akki Roti and Tomato Chutney

Prep: 30 minutes

Cook: 30 minutes

Method: Easy

Course: Snack

Type: Mangalorean

Key Ingredients:

This combination is very tasty and ideal for a Sunday breakfast


  • Rice flour 2 cups
  • Medium onion, finely chopped ½
  • Green chillies, finely chopped 1 tsp
  • Fresh coconut, scraped 2 tbsps
  • Cumin seeds, roasted 1 tsp
  • Red chilli powder ½ tsp
  • Turmeric powder ¼ tsp
  • Salt to taste
  • Oil 1 tsp
  • Tomato chutney
  • Medium tomatoes, roughly chopped 4
  • Oil 2 tsps
  • Cumin seeds 1 tsp
  • Mustard seeds 1 tsp
  • Fenugreek seeds (methi dana) ¼ tsp
  • Salt to taste
  • Fresh red chillies, finely chopped 1½


  • To make akki roti, put rice flour, onion, green chillies, coconut, cumin seeds, red chilli powder, turmeric powder, salt and oil in a mixing bowl and mix. Add sufficient warm water and knead into a soft dough.
  • Divide the dough into equal balls and roll out each ball into a roti.
  • Heat a non-stick tawa and cook the rotis, one at a time, turning sides, till they are evenly cooked and crisp on both sides.
  • To make tomato chutney, heat oil in a non-stick pan. Add cumin seeds, mustard seeds and fenugreek seeds and let them splutter. Add tomatoes and salt and mix well. Cook till tomatoes soften.
  • Take the pan off heat and add red chillies and mix.
  • Cool the mixture, transfer into a mixer jar and grind to a paste. Transfer into a serving bowl.
  • Arrange the akki rotis on a serving platter and serve with tomato chutney.