Loading...
A soft, gluten-free Indian flatbread made from rice flour and hot water. These simple rotis are perfect for mopping up curries and dals, offering a light and wholesome alternative to wheat rotis.
Cook the Flour
Knead the Dough
Divide and Roll the Rotis
A dhaba-style classic featuring tender urad dal fried with a fragrant masala of onions, tomatoes, and ginger. This semi-dry lentil dish is hearty, flavorful, and pairs perfectly with hot naan or roti.
A vibrant and energizing Indian-style bowl packed with fresh fruits, crunchy nuts, and wholesome seeds in a lightly sweetened, cardamom-infused yogurt base. Perfect for a healthy breakfast or a revitalizing snack, this no-cook recipe is ready in just 10 minutes.
A wholesome and savory porridge made from broken wheat and mixed vegetables. This one-pot meal is a popular, nutritious breakfast or light lunch option across India, ready in under 30 minutes.
A savory and wholesome Indian breakfast made with roasted vermicelli, colorful vegetables, and a fragrant tempering of spices. This quick one-pot meal is light on the stomach and ready in under 30 minutes, perfect for busy mornings.
A soft, gluten-free Indian flatbread made from rice flour and hot water. These simple rotis are perfect for mopping up curries and dals, offering a light and wholesome alternative to wheat rotis.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 376.97 calories per serving with 6.36g of protein, it's a moderately challenging recipe perfect for lunch or dinner or breakfast.
Cook the Rotis
Serve
Add 1 tablespoon of finely chopped cilantro (coriander), mint, or dill leaves to the flour before adding hot water for a fresh, herby flavor.
Mix in 1/2 teaspoon of cumin seeds (jeera), 1/4 teaspoon of carom seeds (ajwain), or a pinch of asafoetida (hing) with the flour for added aroma and digestive benefits.
Incorporate 1/4 cup of finely grated carrot, beetroot, or cooked mashed potato into the dough for added nutrition and color. You may need to slightly reduce the amount of water.
Made entirely from rice flour, this roti is a perfect and safe alternative to wheat-based breads for individuals with celiac disease or gluten intolerance.
Rice flour is known for being light on the digestive system, making these rotis a great option for people with sensitive stomachs or during recovery from illness.
As a good source of complex carbohydrates, Chawal Atta Roti provides sustained energy, keeping you full and active for longer periods without a sugar crash.
This recipe uses minimal fat (ghee/oil), making it a heart-healthy, low-fat bread option, especially when served without extra brushing of ghee.
Cracking is usually due to the dough being too dry or not kneaded enough. Ensure you use boiling water, let the dough steam properly for the full 10 minutes, and knead it while warm until it's very smooth. If it still cracks, add a teaspoon of warm water and knead again.
It is highly recommended to make and use the dough immediately. Rice flour dough dries out quickly, making it brittle and difficult to roll. If you must wait, wrap it tightly in plastic wrap and leave it at room temperature for no more than 30-60 minutes.
Puffing depends on a well-kneaded smooth dough, even rolling, and the correct tawa temperature. Ensure the tawa is on a steady medium-high heat. Pressing gently with a cloth on the final flip helps trap steam inside, causing it to puff.
Yes, it's a very healthy choice. It is naturally gluten-free, making it excellent for those with celiac disease or gluten sensitivity. It's also light on the stomach and easy to digest. Using minimal ghee keeps it low in fat and calories.
One Chawal Atta Roti (approximately 65g) contains about 140-160 calories, primarily from carbohydrates. The exact count can vary based on the final size and the amount of ghee used for brushing.
Store leftover rotis completely cooled, wrapped in a clean kitchen towel or aluminum foil inside an airtight container. They can be kept at room temperature for a day or refrigerated for 2-3 days. Reheat them on a tawa or in a microwave before serving.