This tasty recipe can be consumed either as a snack or morning tiffin.  It nourishes the body and is recommended once or twice a week, in all seasons.  One can consume 1 – 2 pieces of rotti at a time.  It should not be eaten at the end of a meal.

Rotti can be served with chutney, palya, pickle, sambar or a simple dal.

Makes 4-5 rotti

Ingredients :

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 finely grated carrot

1 heaped tsp finely grated ginger

¼ cup finely chopped coriander

¾ cup/185ml water

4 tsp/20ml coconut/peanut oil

Preparation :

In a medium bowl, add the rice flour, dried coconut, turmeric, asafoetida powder, cumin seeds and salt.  Finely grate the carrot – measuring ½ cup, grate the ginger, finely chopped coriander and curry leaves, then add to the flour mixture.  

Pour the water into the bowl.

Using your hands, slowly mix until well combined.

The dough will be soft and wet.

Dip a brush or folded paper napkin into oil and apply a thin layer onto a cast-iron skillet or nonstick pan (tava).  Scoop a small handful of the dough – approximately 70g or a full ⅓ cup, and place in the center of the pan.

Dip your hand into a bowl of water (this will help to keep the batter from sticking to your hands), then working from the center, use a patting and spreading technique with your fingers, spread the batter into a even, very thin circle on the pan, approximately 2mm thick and 8 ½ – inch diameter.  Continue to dip your hand in the water as you continue to spread – you will do this 3 – 4 times.  Don’t be shy with the water.

The rotti will have a few holes here and there – these will help the rotti to absorb the oil and cook quickly.

Place the skillet/tava on a high flame, evenly drizzle 1 tsp oil over the rotti.

Cover and cook, undisturbed, until brown and a little crisp at the edges.

After 2-2 ½ minutes, uncover the rotti and cook for a remaining 2-2 ½ minutes – the whole cooking process will take approximately 4 – 5 minutes. The time will also vary, depending on the quality of skillet/tava you are using.

Once one rotti has finished cooking, remove, place in oven to keep warm, while the remaining rotti are shaped and cooked.

After finishing each rotti, wash the underside of the skillet/pan under cold running water (this allows the skillet to cool down before starting on the next rotti), wipe and brush again with a thin layer of oil, and repeat the process until all batter is used.

Serve immediately with your choice of chutney, pickle, dal or Sambar.

Helpful hint : To speed up the cooking process have two skillets on the go, while one is cooking, you can start to shape & spread another rotti on the extra skillet.