Dusk is settling fast. Traffic is building up on the streets. V.V. Puram’s famous Thindi Beedi (food street) is bustling with activity. At the corner of the street, I reach a small stall dishing out crispy akki rottis. Sunita, the chef crafting these crispy delights says, “We use rice flour and add some salt water to make a soft dough. We occasionally add an assortment of vegetables, a pinch of cumin and sesame seeds. As accompaniment, most of our customers prefer vegetable chutneys, though some enjoy it with raita. It is one of the most popular breakfast options in Karnataka. It is available in different varieties across the state.”
I meet college student Ramnath K. digging into a plate. He says, “I am a student at Suvarna College and come here every weekend for this delicacy. I am also a huge fan of the akki rottis served at Maiyas and MTR.”
Anil Shetty, who manages a bakery in Sheshadripuram is a big fan of akki rottis. “I like it crispy and full of vegetables, served with a spicy onion chutney. I feel that it is the best way to eat rice. It tastes great, is not very heavy, and is rather easy to make.”
Resteraunter Anupam Behera confesses: “I love it for its crispiness, the texture, and the various flavours that it brings out. However, it is one of the items that I would prefer eating at home rather than outside.”
Homemaker Archana C says, “There are many varieties of akki rotti and the cooking methods vary with regions. For example, the Coorgi version is more plain, while the akki rottis made in Bengaluru and Mysore are filled with vegetables. We make it by spreading the dough over a plantain leaf and cooking it over the griddle with the leaf placed on top.”
For journalist Venkat Raghav, the akki rotti was a revelation, when he discovered it during a bandh. “I ate it at an Uttara Karnataka store in Jayanagar and was not very impressed. This was 11 years ago. I started to sample it more and became a convert. I like the North Karnataka version of the akki rotti, with green chillies and onions. I have not made it at home yet.”
City chronicler Mansoor Ali contends, “Though the best accompaniment is a spicy chutney, I like the akki rotti and mutton phal. Kids enjoy it with jam also.”
