Karnataka Style Rotti (Rice Flour Flatbread)
Instructions
- 1
In a mixing bowl, combine rice flour, chopped onions, green chilies, coriander leaves, cumin seeds, grated coconut, and salt.
- 2
Heat the water in a pan until it's hot but not boiling (about 70-80°C or 160-175°F).
- 3
Gradually add the hot water to the flour mixture while stirring continuously with a spoon to avoid lumps.
- 4
Once the dough comes together and is cool enough to handle, knead it for 2-3 minutes until smooth. The dough should be soft and pliable.
- 5
Divide the dough into 8 equal portions and roll each into a ball.
- 6
Place a ball of dough between two sheets of plastic wrap or on a wet cloth. Using a rolling pin or your palms, flatten it into a thin circle about 15cm (6 inches) in diameter.
- 7
Heat a tawa or flat griddle over medium-high heat. Brush with a little oil.
- 8
Carefully transfer the flattened rotti to the hot griddle. Cook for 2-3 minutes until the bottom has golden spots.
- 9
Flip and cook the other side for another 2-3 minutes, pressing gently with a spatula to ensure even cooking.
- 10
Brush both sides with a little oil while cooking for a crispier texture.
- 11
Repeat with remaining dough portions. Serve hot with chutney, pickle, or yogurt.
Chef's Note
"The key to perfect rotti is using hot (not boiling) water - this partially cooks the rice flour and makes the dough easier to work with. For extra flavor, try adding curry leaves or grated carrots to the dough!"
