The R Tiffin

Welcome to A to Z of tiffin’s ideas with me. I am trying to give AtoZ suggestions for lunch box woes and today is Day 18 with letter K. So Let’s pack the R Tiffin


So today’s tiffin of “R” brings the very Indian Roti’s to the lunch box but with varied flavors.

akki roti/ rice roti

or if you like ragi roti instead which is Karnataka special,

raisins in dry fruits and added nutrients

rasgulla or red velvet cake

another option is Rice Stir-Fry

raspberry cookies

rolled sugar cookies

Akki rotti is a rice-based breakfast item unique to the state of Karnataka, India. Akki rotti means “rice bread” in the native language, Kannada. It is made of rice flour which is mixed with salt and water and kneaded well till the dough gets soft. Sliced onions and carrots, chopped dill leaves, chopped coriander, cumin seeds, and sesame seeds can also be added while kneading the dough.
Akki rotti is served hot and is eaten along with chutney. A dash of butter or ghee with akki roti is also preferred


    •  2 cups Rice flour
    • 1/4 cup Fresh coconut, grated
    • Carrot grated
    • 1 Capsicum finely chopped
    • 1/4 cup coriander leaves , finely chopped
    • 1/4 cup Cabbage (Patta Gobi/ Muttaikose) , finely chopped
    • Onion , finely chopped
    • 1 inch Ginger , finely chopped
    • Green Chillies , finely chopped
    • 1/2 teaspoon Cumin seeds (Jeera)
    • 1/4 teaspoon Asafoetida (hing)
    • Salt , to taste
    •  Oil , to cook


    • firstly, in a large mixing bowl, combine rice flour, carrot, onion, coriander leaves, chili, ginger, salt, and cumin seeds.
    • furthermore, crumble the above mixture well. add in required water to make a soft dough.
    • additionally, add more water if required. and make a smooth and soft dough.
    • now take a small ball of dough and start patting over an oiled plastic sheet or aluminum foil or banana leaf.
    • with your fingers or palm pat it as thinly as possible. dip your hand in water so that you can spread easily and avoid having cracks.
    • make some holes between so that your rotti can absorb oil and cook fast.
    • grease the tava with oil and gently drop the sheet upside down over the hot griddle.
    • after a minute, peel off the aluminum sheet slowly without breaking your akki roti.
    • furthermore, smear some oil over the rotti and cook on medium flame. flip over and cook both sides.

CSIRO ScienceImage 3369 Sultana raisins.jpg

RAGI roti

    • 1 cup Ragi Flour/ Finger millet flour
    • 1 Tsp Jeera
    • Onion 2 medium chopped
    • 4 – 5 Green Chillies
    • few Curry Leaves finely chopped
    • Coriander leaves 1 tbsp finely chopped
    • 1 cup coconut grated
    • Salt
    • Oil – to roast
    1. Firstly, add onion, coconut, green chili, coriander, curry leaves, salt, cumin seeds in a mixing bowl. Mix it nicely by crushing onions with your hands for a few minutes. This brings out more flavors from them.
    2. Add ragi flour to it. Start adding warm water little by little and mix it nicely in a dough. The dough should be such that it’s easy to spread. It should not be too hard, smooth-firm dough.
    3. Spread a plastic sheet/aluminum foils/parchment paper /banana leaf on your kitchen slab. Grease it with a drop of oil. Take an orange-sized dough and pat it evenly with your hands to a thin pancake. Wet your hands in between with water to ease the patting. Make 1-3 holes on the roti so that they get cooked uniformly.
    4. Heat the griddle. When it’s hot, put the sheet on the griddle ( rotti side facing the griddle ). Cook the roti along with the sheet for 30 sec and then slowly remove the foil. Rotti gets transferred from sheet to the griddle.
    5. Cook on medium heat. Pour some oil in the holes and all over the roti. Cover and cook till it becomes slightly brown in color. Then flip the rotti and continue cooking for about a minute or so till the rotti becomes crispy.
    6. similarly, Repeat the same with the remaining dough.
Finally, Ragi rotti is ready to be packed. Can be had with coconut chutney or chutney powder  or curd.
Sweets, Rasgula, Indian, Sweet, Food




Today is Day 18 with the letter “R” of AtoZ challenge.

My theme for the challenge is ‘Tackling Tiffin tantrums” to help ease lunchbox woes for moms & kids.

If you liked this post then do drop a comment below. Don’t forget to share this post with your friends and family.

That’s all for today, see you tomorrow! For all AtoZ of Tiffin Ideas click here or search for #A2ZTiffinideas on Twitter and Facebook.

Linking with #BlogchatterA2Z and #AtoZ Challenge for April 2019


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23 Responses

  1. abhijit says:

    Another great recipe. Learnt a new dish. Roti made from rice floor. So far I was only aware of chawal from rice.

  2. I make ragi roti but not akki roti. It seems to be a good breakfast option. I was just seeing that I have all the ingredients needed for akki roti, so will make it sometimes next week/ The rasgullahs look so tempting, I so feel like having it now.

  3. Rosogolla takes the cake for any Bengali. Rasmalai comes a close second. And I’m very fond of akki Roti.

  4. Zainab says:

    Rahi roti is really good! I’m not too fond of raisins though!

  5. Mann says:

    Rice roti is a nice change. Thanks for reminding.

  6. Am sure many moms are thanking u for these wonderful tiffin ideas. Great listing u have there.

  7. Roshooogulllaa!! I am loving it!

  8. Your tiffin ideas should be assembled in a book, please register for ebook.

  9. Akki Roti is my favorite breakfast. It tastes great with coconut chutney. My mouth is watering now!

  10. My friend always used to tell me about akki roti she had in her hostel in bangalore but she never remembered the recipe. Thanks for sharing it.

    Do visit my blog too. I am attempting a fiction in reverse/ flashback

  11. Suhasini says:

    Another great recipe. I am yet to try out the millets

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