Biyyam Roti
A rustic Andhra-style rice flour roti with onion, green chili, and cumin. It cooks up soft in the center with lightly crisp edges and makes a comforting breakfast or simple side with chutney or pickle.
For 4 servings
- prep · ~5 min
Prepare the onion and chili mix.
1.Finely chop the onion.2.Finely chop the green chilies.3.Chop the coriander leaves. - mix · ~4 min
Mix the dough ingredients.
1.Add rice flour, onion, green chili, coriander leaves, cumin seeds, and salt to a wide bowl.2.Mix everything well so the onion and spices are evenly spread through the flour.3.Pour in warm water little by little and bring it together. - knead · ~15 min
Knead to a soft dough.
Knead gently until the dough is soft, smooth enough to pat, and holds together without cracks. Cover and let it rest for 10 minutes.
TIPRice flour dough dries quickly, so keep it covered while shaping each roti. - assemble · ~7 min
Pat out the rotis.
1.Divide the dough into 4 equal portions.2.Place one portion on a sheet or clean damp cloth.3.Pat it with wet fingers into a medium-thick round roti.4.Make a small hole in the center so it cooks evenly.TIPWet fingers prevent sticking and help you spread the dough without tearing it. - fry · ~5 min
Cook the biyyam roti.
1.Heat a tawa over medium heat and grease it lightly with 1 tsp oil.2.Carefully place the patted roti on the hot tawa.3.Drizzle a little oil around the edges and in the center hole.4.Cook until the base sets and gets light golden spots, then flip.5.Cook the second side until done and lightly crisp at the edges.TIPUse medium heat so the roti cooks through before the outside turns too dark. - serve · ~1 min
Serve hot.
Cook the remaining rotis the same way and serve hot with chutney, yogurt, or pickle.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the dough rest the full 10 minutes so the rice flour hydrates and the rotis pat out without crumbling.
- 2If the dough cracks while shaping, sprinkle in a little warm water and knead briefly until it feels pliable again.
- 3Chop the onion very fine; larger pieces make the roti tear when you pat and flip it.
- 4Pat the roti directly on a damp cloth or plastic sheet, then transfer gently so it keeps its shape.
- 5Keep the center hole open while cooking; it helps heat reach the middle and prevents a doughy center.
- 6Cook on medium heat only, so the onion softens and the rice flour cooks through before the surface browns too much.
- 7Biyyam roti is best eaten hot, but you can keep cooked rotis wrapped in a cloth-lined container for short holding.
Adapt it for your goals.
Low-oil
Cook on a well-seasoned tawa with just a light smear of oil; you still get crisp edges with less greasiness.
spicierSpicier
Increase green chilies or add a pinch of crushed chili for a sharper Andhra-style heat.
veganVegan
This recipe is naturally vegan as written; serve with coconut chutney instead of yogurt for a fully plant-based meal.
more herbMore-herb
Add extra coriander leaves for a fresher aroma and a greener, brighter-tasting roti.
Why this is on our healthy list.
Gluten-Free Grain Option
Made with rice flour rather than wheat, this roti suits those looking for a naturally gluten-free flatbread.
Includes Aromatic Spices
Cumin, green chili, onion, and coriander add flavor depth so the dish feels satisfying without needing heavy sauces.
Simple Ingredient List
This roti uses basic pantry ingredients with modest oil, making it a straightforward home-cooked breakfast or side.
Frequently asked questions
Rice flour dough dries quickly and can be under-hydrated. Add a little warm water, knead gently, and keep the dough covered between rotis.
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