Rice Roti
Soft, gluten-free flatbreads made from rice flour, seasoned with onions, chilies, and fresh cilantro. A popular breakfast or meal accompaniment from South India, perfect with chutney or curry.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Seasoned Water
- b.In a wide, heavy-bottomed pan, bring 2.5 cups of water to a vigorous, rolling boil over medium-high heat. This should take about 3-4 minutes.
- c.To the boiling water, add the finely chopped onion, green chilies, coriander leaves, grated coconut (if using), cumin seeds, salt, and 1 tablespoon of oil.
- d.Allow the mixture to boil for another 1-2 minutes to let the flavors meld into the water.
- 2
Step 2
- a.Make and Rest the Dough
- b.Reduce the heat to the lowest setting. Add all the rice flour at once.
- c.Using a sturdy wooden spoon or spatula, mix quickly and continuously until the flour absorbs all the water. The mixture will look like a rough, crumbly mass. This should take about 30-45 seconds.
- d.Turn off the heat, cover the pan with a tight-fitting lid, and let it rest for 5-7 minutes. This step is crucial as it allows the flour to cook in the residual steam, making the dough soft and pliable.
- 3
Step 3
- a.Knead the Dough
- b.Transfer the warm dough mixture to a large plate or kneading surface. Be careful as it will be hot.
- c.Once the dough is cool enough to handle, grease your hands with a little oil.
- d.Knead the dough for 3-4 minutes until it comes together into a smooth, soft, and non-sticky ball. If it feels too dry, sprinkle a few drops of warm water; if too sticky, add a teaspoon of rice flour.
- 4
Step 4
- a.Shape the Rotis
- b.Divide the dough into 8 equal-sized portions and roll them into smooth balls.
- c.Place a piece of parchment paper, a banana leaf, or a clean, damp cloth on your work surface.
- d.Take one dough ball, place it in the center of the parchment, and grease your fingertips with oil or water.
- e.Gently pat and press the dough ball outwards, moving in a circular motion to form a thin, even roti about 5-6 inches in diameter. Keep the thickness uniform.
- 5
Step 5
- a.Cook the Rotis
- b.Heat a tawa (griddle) or a non-stick skillet over medium heat. The tawa should be hot but not smoking.
- c.Carefully lift the parchment paper and place it, roti-side down, onto the hot tawa. Gently press down and peel off the paper.
- d.Cook for 1-2 minutes on the first side, or until the color changes slightly and it's firm enough to flip. Drizzle a few drops of oil around the edges.
- e.Flip the roti and cook the other side for another 1-2 minutes, pressing gently with a spatula to ensure even cooking. You should see light golden-brown spots.
- f.Flip once more and cook for another 30 seconds. Repeat the process for all remaining dough balls.
- g.Serve the Rice Rotis immediately while they are hot and soft.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using boiling water is non-negotiable. It gelatinizes the starch in the rice flour, resulting in a soft, pliable dough that won't break.
- 2Don't skip the resting time after mixing the flour. This steaming process is key to a soft roti.
- 3Knead the dough while it's still warm for the best texture. If it cools down completely, it can become stiff.
- 4Patting the roti on parchment paper or a wet cloth is easier than trying to roll it with a pin, as the dough is delicate.
- 5Cook on medium heat. High heat will brown the outside too quickly, leaving the inside undercooked.
- 6For a richer flavor, use coconut oil for cooking the rotis.
Adapt it for your goals.
Vegetable Roti
Add 1/4 cup of finely grated carrots, cabbage, or finely chopped dill leaves (sabsige soppu) to the boiling water along with the onions for added nutrition and flavor.
Masala RotiMasala Roti
Incorporate 1/2 teaspoon of ginger-garlic paste and a 1/4 teaspoon of turmeric powder into the boiling water for a spicier, more aromatic version.
Softer RotiSofter Roti
For an even softer texture, add 2 tablespoons of cooked, mashed rice to the dough while kneading.
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
Rice flour is a good source of complex carbohydrates, which are digested slowly, providing a steady release of energy to keep you active throughout the day.
Aids in Digestion
The inclusion of cumin seeds is known to stimulate digestive enzymes, promoting better digestion and gut health.
Rich in Antioxidants
Fresh ingredients like onions, coriander leaves, and green chilies are packed with vitamins and antioxidants that help protect the body from cellular damage.
Frequently asked questions
One Rice Roti contains approximately 160-180 calories, depending on the amount of oil and coconut used. A serving of two rotis would be around 320-360 calories.