These tasty treats nourishes the body and can be enjoyed as a snack or morning tiffin. Best if only 1 or 2 rotti are consumed at a time and when consumed, enjoyed at the end of a meal.
Preparation – 30 minutes
Makes 4 – 5 rotti
All spoon measurements are heaped unless otherwise stated.
1 cup/150g white rice flour
¼ cup/20g dried shredded coconut
⅛ flat tsp turmeric powder
⅛ flat tsp asafoetida powder
½ tsp cumin seeds
½ heaped tsp fine rock salt
10 fresh curry leaves
½ cup/55g carrot, finely grated
1 heaped tsp ginger, finely grated
¼ cup coriander leaves, finely chopped
¾ cup/185ml water
4 tsp/20ml coconut/peanut oil (for cooking the rotti)
1. Combine rice flour, coconut, turmeric, asafoetida powder, cumin and salt in a bowl.
2. Add carrot, ginger, coriander and curry leaves, mix well.
3. Add water.
4. Using the right hand, mix until well combined. The dough will be soft and wet.
5. Brush a thin layer of oil onto a skillet or nonstick pan (tava).
6. Scoop a small handful of the dough in the center of the pan – approximately 70g or ⅓ cup.
7. Dip your hand into a bowl of water, as needed, to prevent sticking (don’t be shy with the water) and work from the center out, use a patting and spreading technique to spread the batter into a very thin circle – approximately 2mm thick and 8½ – inch diameter. Continue to dip and spread – you will do this 3 – 4 times. There will be a few holes – these help the rotti to absorb oil and cook quickly.
8. Cook over high heat. Drizzle 1 tsp oil over the rotti.
9. Cover and cook, undisturbed, until brown and crispy at the edges, approximately 2 – 2½.
10. Uncover and cook 2½ minutes more – time varies depending on the skillet.
11. Place finished rotti in oven to keep warm, while the remaining rotti are shaped and cooked.
12. Between each rotti, run cold water on the underside of skillet to cool.
To speed up the cooking process, have two skillets on the go, while one is cooking, you can start to shape and spread another rotti on the extra skillet.