Archive for April 4th, 2013

Cucumber Akki Rotti – ಸೌತೇಕಾಯಿ ಅಕ್ಕಿ ರೊಟ್ಟಿ


I am just so tired of preparing the same Upittu, Sabhudana Khicahdi, Avalakki and Chapathi on Thursday’s. Today, I decided I am going to try something different. The refrigerator was almost empty, with just carrots and 1 cucumber. There was lots of frozen vegetables, but I had to prepare something quick and get to work. So, I decided to make Cucumber Akki Rotti – ಸೌತೇಕಾಯಿ ಅಕ್ಕಿ ರೊಟ್ಟಿ. Akki Rotti – ಅಕ್ಕಿ ರೊಟ್ಟಿ at my place can always have just one vegetable and it is Onion. My husband was not sure why I was preparing Cucumber Akki Rotti – ಸೌತೇಕಾಯಿ ಅಕ್ಕಿ ರೊಟ್ಟಿ on a weekday. I told him, it will not take too much time, and will be ready even before he realized. I use one Tava and one Bandale so I can make two at a time. The Cucumber Akki Rotti – ಸೌತೇಕಾಯಿ ಅಕ್ಕಿ ರೊಟ್ಟಿ  was just amazing.

This Cucumber Akki Rotti – ಸೌತೇಕಾಯಿ ಅಕ್ಕಿ ರೊಟ್ಟಿ is very common in most of my relatives houses where they have never eaten Onions. Like in my Mysore Ajji’s house. Ajji has never eaten Onion. She used to prepare Cucumber Akki Rotti – ಸೌತೇಕಾಯಿ ಅಕ್ಕಿ ರೊಟ್ಟಿ for her, and onion rottis for us when she stayed with us.


  1. 2 cups Rice Flour
  2. 1 large Cucumber finely grated
  3. 6-8 green chillies finely chopped
  4. 1/4 cup fresh or frozen coconut
  5. 8-10 sprigs cilantro leaves finely chopped
  6. 1 tsp jeera
  7. salt to taste


Mix all the ingredients in a large bowl with water. The dough should be pillable, not too watery.


In a cold pan or tava, add 1 tsp oil. Now take a tennis size ball of the dough and place in the center of the tava.

With your palms, slowly start tapping the dough until it forms a thin circle around the tava.


You can add oil or water to your finger tips while doing this.

Once the rotti is thin and evenly spread, turn the gas on and place this Tava.

Let it cook in medium heat until all sides are done.


Simultaneously on another stove, make the rotti on a bandale, pan.


Reverse and cook for a minute or two.


Serve with Chutney or pickle.It tastes crunchy, spicy and way too yummy.

P.S:  After you finish making one rotti, the tava or pan has to washed in cold water so that you make another one. If the pan is hot, the dough sticks and you can’t make a thin rotti.

You can find recipes for other rotis posted here:

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