Teek Rotti
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.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Soak the Rice
- b.Wash the parboiled rice under running water 3-4 times, until the water runs clear.
- c.Soak the rice in plenty of fresh water for a minimum of 4 hours, or preferably overnight. Soaking is crucial for a soft texture and smooth grinding.
- 2
Step 2
- a.Grind the Batter
- b.Drain all the water from the soaked rice.
- c.In a high-speed blender or wet grinder, add the de-stemmed Byadgi and Guntur red chilies, coriander seeds, cumin seeds, and tamarind pulp. Grind for 30 seconds to a coarse powder.
- d.Add the drained rice, grated coconut, and about 3/4 cup of water. Begin grinding.
- e.Gradually add more water, a few tablespoons at a time, until you get a thick, slightly coarse batter. The consistency should be thicker than a standard dosa batter, similar to a thick pancake batter.
- 3
Step 3
- a.Prepare the Final Batter
- b.Transfer the ground batter to a large mixing bowl.
- c.Add the finely chopped onion, turmeric powder, and salt.
- d.Mix gently with a spoon or your hand until everything is well combined. Do not overmix. Check the consistency; it should be thick but spreadable.
- 4
Step 4
- a.Cook the Teek Rotti
- b.Heat a cast-iron tawa or a heavy-bottomed non-stick skillet over medium heat.
- c.Once hot, lightly grease the tawa with about 1/2 tsp of coconut oil.
- d.Pour a large ladleful of batter (about 1/2 cup) onto the center of the tawa.
- e.Using the back of the ladle, gently spread the batter in a circular motion to form a thick pancake, about 5-6 inches in diameter. Do not spread it too thin.
- f.Drizzle about 1 tsp of coconut oil around the edges and on top of the rotti.
- g.Cover with a lid and cook on medium-low heat for 2-3 minutes, until the top surface looks cooked and the bottom is golden brown and crisp.
- h.Carefully flip the rotti using a spatula. Cook the other side uncovered for another 1-2 minutes until cooked through.
- i.Repeat the process with the remaining batter, greasing the tawa before each rotti.
- 5
Step 5
- a.Serve Hot
- b.Serve the Teek Rotti immediately, straight from the tawa. It is best enjoyed hot with a dollop of fresh white butter (benne), ghee, or a side of simple coconut chutney.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic texture, ensure the batter is slightly coarse, not perfectly smooth.
- 2A well-seasoned cast-iron tawa yields the best crispy crust and flavor.
- 3Adjust the number of Guntur red chilies to control the spice level. Byadgi chilies are essential for the deep red color.
- 4This batter should not be fermented. Use it fresh for the best taste and texture.
- 5If the batter accidentally becomes too thin, add a tablespoon of rice flour to thicken it.
- 6Ensure your tawa is well-heated before pouring the batter, then reduce the heat to medium-low to cook it evenly without burning.
- 7Do not press down too hard while spreading the batter. Use a light hand to maintain a slightly thick, soft texture.
Adapt it for your goals.
Vegetable Addition
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.
Spice Level AdjustmentSpice Level Adjustment
For a milder version, use only Byadgi chilies and skip the Guntur chilies. For an even spicier rotti, increase the number of Guntur chilies.
Rice VariationRice Variation
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.
Why this is on our healthy list.
Sustained Energy Release
The parboiled rice provides complex carbohydrates, which are digested slowly, offering a steady supply of energy throughout the morning.
Rich in Antioxidants
Spices like red chilies, turmeric, and coriander are packed with antioxidants that help combat oxidative stress and inflammation in the body.
Source of Healthy Fats
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.
Frequently asked questions
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.