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A soft, rustic flatbread from Gujarat made with rice flour. Naturally gluten-free, this simple rotla, also known as 'Chokha na Rotla', pairs perfectly with spicy curries, garlic chutney, and a dollop of ghee.
For 4 servings
Prepare the Dough (Ukad Method)
Divide and Shape the Rotlas
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A soft, rustic flatbread from Gujarat made with rice flour. Naturally gluten-free, this simple rotla, also known as 'Chokha na Rotla', pairs perfectly with spicy curries, garlic chutney, and a dollop of ghee.
This gujarati recipe takes 35 minutes to prepare and yields 4 servings. At 351.52 calories per serving with 5.66g of protein, it's a moderately challenging recipe perfect for lunch or dinner or breakfast.
Cook the Rotlas
Serve Immediately
Add 2 tablespoons of finely chopped fresh cilantro (coriander) or fenugreek leaves (methi) to the flour before adding hot water.
Incorporate 1/2 teaspoon of cumin seeds (jeera) or carom seeds (ajwain) into the dough for a fragrant, savory flavor.
Mix in 1/4 cup of finely grated carrot or bottle gourd (dudhi/lauki) with the flour. You may need to slightly reduce the amount of water.
For a different texture and flavor, replace 1/4 cup of rice flour with jowar (sorghum) flour or bajra (pearl millet) flour.
Made entirely from rice flour, this flatbread is an excellent and safe option for individuals with celiac disease or gluten sensitivity.
Rice is known to be gentle on the digestive system. Rice Rotla is light and easily digestible, making it a suitable choice for all age groups, including children and the elderly.
As a good source of complex carbohydrates, Rice Rotla provides a steady release of energy, keeping you full and energized for longer periods.
This usually happens for two reasons: the dough is too dry, or it wasn't kneaded well enough. Ensure you use boiling water and knead the dough while it's still warm until it's completely smooth and pliable. If it still feels dry, add a teaspoon of warm water at a time and knead again.
A hard rotla can be due to an under-kneaded dough, cooking on low heat, or overcooking. Make sure the dough is very smooth, the tawa is on medium-high heat, and you cook it just until light brown spots appear. Serving them immediately also ensures they stay soft.
Yes, Rice Rotla is a healthy choice. It is naturally gluten-free, making it excellent for those with gluten intolerance. It's also light, easy to digest, and low in fat, especially if served without too much ghee. It provides a good source of carbohydrates for energy.
One serving, which consists of two rotlas, contains approximately 310-340 calories, depending on the amount of ghee used. Each individual rotla has about 155-170 calories.
It is highly recommended to make and use the dough immediately. Rice flour dough tends to dry out and become stiff upon resting or refrigeration, making it very difficult to roll. For the softest rotlas, always use freshly made dough.
Rice Rotla pairs wonderfully with traditional Gujarati dishes like Sev Tameta nu Shaak (tomato curry), Lasaniya Batata (garlic potatoes), or Ringan no Oro (baingan bharta). It's also delicious with a simple side of garlic chutney (lasun chutney), jaggery (gud), and a dollop of white butter or ghee.