Karnataka Style Rotti (Rice Flour Flatbread)
Ingredients
- • 250 g rice flour
- • 360 ml water
- • 100 g onion, finely chopped
- • 2 item green chilies, finely chopped
- • 30 g fresh coriander leaves, chopped
- • 5 g cumin seeds
- • 30 g grated coconut
- • 5 g salt
- • 60 ml vegetable oil
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.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
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!"
