Biyyam Roti
A savory, gluten-free flatbread from Andhra made with rice flour, onions, and spices. These soft yet crispy rotis are patted by hand and cooked on a griddle, perfect for breakfast or a light meal.
For 4 servings
4 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the rice flour, salt, and cumin seeds. Whisk them together to ensure even distribution.
- c.Add the finely chopped onion, green chilies, soaked chana dal, and chopped coriander leaves to the flour mixture. Mix well until all ingredients are incorporated.
- d.Gradually pour in 1 cup of hot water. Use a spoon or spatula to mix, as the water will be very hot. The mixture will be crumbly.
- e.Once the mixture is cool enough to handle, begin kneading. Add the remaining hot water, a little at a time, until you form a soft, pliable, and non-sticky dough. The exact amount of water may vary depending on the quality of your rice flour.
- f.Cover the dough with a damp cloth and let it rest for 15-20 minutes. This allows the flour to absorb the moisture fully, resulting in softer rotis.
- 2
Step 2
- a.Shape the Rotis
- b.After resting, knead the dough again for a minute. Divide it into 8 equal-sized balls.
- c.Take a piece of parchment paper, a banana leaf, or a clean plastic sheet (like a ziplock bag cut open). Lightly grease the surface with a few drops of oil.
- d.Place one dough ball in the center. Dip your fingertips in water or oil to prevent sticking, and begin patting the dough outwards from the center, forming a thin, even circle about 5-6 inches in diameter.
- e.Optionally, make a small hole in the center of the roti. This is a traditional technique that helps it cook more evenly and become crispier.
- 3
Step 3
- a.Cook the Biyyam Roti
- b.Heat a cast-iron tawa or a non-stick griddle over medium heat. The tawa should be hot but not smoking.
- c.Carefully lift the parchment paper with the roti. Gently flip it onto your palm, peel off the paper, and then place the roti on the hot tawa.
- d.Drizzle about 1/2 teaspoon of oil around the edges and on top of the roti.
- e.Cook for 2-3 minutes on the first side, until the bottom has golden-brown spots and the top looks slightly cooked.
- f.Flip the roti carefully with a spatula. Cook the other side for another 2-3 minutes until it is also cooked through with brown spots.
- g.Press gently with a spatula to ensure even cooking. Repeat the shaping and cooking process for all the remaining dough balls.
- 4
Step 4
- a.Serve
- b.Serve the Biyyam Roti immediately while hot and fresh.
- c.It pairs wonderfully with peanut chutney (palli chutney), tomato chutney, ginger pickle (allam pachadi), or a simple bowl of plain yogurt.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using hot water is the most critical step for a soft dough. It gelatinizes the rice flour, making it pliable and preventing the rotis from cracking.
- 2The dough should be soft and smooth. If it's too dry, add a teaspoon of hot water; if too sticky, add a teaspoon of rice flour.
- 3Pat the roti as evenly as possible. Uneven thickness will result in uneven cooking.
- 4Keep the unused dough covered with a damp cloth to prevent it from drying out while you cook the rotis.
- 5For extra flavor, you can add 1 tablespoon of grated coconut or 2 tablespoons of chopped dill leaves to the dough.
Adapt it for your goals.
Vegetable Addition
Add 1/4 cup of finely grated carrot or shredded cabbage to the dough for extra nutrition and flavor.
Herb VariationHerb Variation
Incorporate 2 tablespoons of finely chopped dill leaves (sabbasige soppu) or mint leaves for a different aromatic profile.
Spice it UpSpice it Up
Add 1/2 teaspoon of crushed ginger-garlic paste along with the onions for a more pungent flavor.
Seed CrunchSeed Crunch
Mix in 1 tablespoon of white sesame seeds into the dough for a nutty flavor and a pleasant crunch.
Why this is on our healthy list.
Naturally Gluten-Free
Made entirely from rice flour, this roti is an excellent and delicious option for individuals with celiac disease or gluten sensitivity.
Provides Sustained Energy
The complex carbohydrates from rice flour offer a steady release of energy, making it a fulfilling option for breakfast or lunch to keep you powered through the day.
Aids in Digestion
The inclusion of cumin seeds is known to stimulate digestive enzymes, while the fiber from onions and chana dal promotes healthy digestion and gut health.
Frequently asked questions
This usually happens for two reasons: the dough is too dry, or you didn't use hot water. Ensure you use hot water to make a soft, pliable dough. If it still feels dry, add a little more hot water. Also, be gentle when patting and flipping.