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A fiery, savory rice pancake from Mangalore, made with a ground batter of parboiled rice, coconut, and a special blend of red chilies. This traditional breakfast favorite from coastal Karnataka features crispy edges and a soft, fluffy center.
Soak the Rice
Grind the Batter
Prepare the Final Batter
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A fiery, savory rice pancake from Mangalore, made with a ground batter of parboiled rice, coconut, and a special blend of red chilies. This traditional breakfast favorite from coastal Karnataka features crispy edges and a soft, fluffy center.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 277.03 calories per serving with 4.32g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
Cook the Teek Rotti
Serve Hot
Add 1/2 cup of finely grated carrots, cabbage, or finely chopped dill leaves (sabsige soppu) to the batter for extra nutrition and a different flavor profile.
For a milder version, use only Byadgi chilies and skip the Guntur chilies. For an even spicier rotti, increase the number of Guntur chilies.
While parboiled rice gives the best texture, you can also use a mix of 50% parboiled rice and 50% raw sona masuri rice for a slightly different texture.
The parboiled rice provides complex carbohydrates, which are digested slowly, offering a steady supply of energy throughout the morning.
Spices like red chilies, turmeric, and coriander are packed with antioxidants that help combat oxidative stress and inflammation in the body.
Fresh coconut is a good source of medium-chain triglycerides (MCTs), a type of fat that is easily digested and can be used for energy by the body.
One serving, which consists of two Teek Rottis, contains approximately 285 calories. This can vary slightly based on the amount of oil used for cooking.
Teek Rotti can be part of a balanced diet. It's a good source of carbohydrates for energy from rice and contains healthy fats from coconut. The spices offer antioxidant benefits. However, it is a calorie-dense dish, so portion control is key. Using minimal oil for cooking makes it healthier.
Yes, this recipe is naturally gluten-free as it is made from rice, coconut, and spices, none of which contain gluten.
It's traditionally served with a dollop of fresh white butter (benne) or a drizzle of coconut oil. It also pairs wonderfully with a simple coconut chutney, a spicy tomato chutney, or even a vegetable stew.
Yes, the batter can be prepared and stored in an airtight container in the refrigerator for up to 2 days. However, it tastes best when made fresh. Do not ferment the batter, as it will turn sour.
Sticking is usually due to an improperly seasoned or insufficiently heated tawa. Ensure your tawa is well-seasoned (especially if it's cast iron) and hot enough before you pour the batter. A light greasing of oil before each rotti also helps prevent sticking.