In this version, rice flour is mixed with onions or grated carrots and green chillies.

The resulting dough is flattened on a tava (griddle) or banana leaf and roasted on a stovetop.

The cooked akki roti is served with unsalted butter, chutney, or pickle.

[1][2][3] The second version is from Kodagu (a district in southern Karnataka) and is similar to the Indian flatbread bhakri.

The cooked Kodagu akki roti is served with butter or ghee and curry.