Tangy masala rotti

Tamrind Roti5


Rotti means rice flour pancake in Kannada and is a rice-based specialty breakfast from the sate of Karnataka, India. This is also very similar to “Thalipeeth” made in Maharashtra. This is served along with chutney and a dollop of ghee or butter on the side.

Here in this roti I used rice flour, oats, semolina as a variation and it is delicious, crispy and very addictive and tamarind paste add a mild tanginess to the roti.

This roti makes a brilliant breakfast.

Yields- 6-8
Preparation time-15 minutes
Resting time-30 minutes
Cooking time- 15-20 minutes


  • Brown Rice OR White Rice flour -1 cup
  • Jowar flour -1/4 cup
  • White Millet Or Black Millet -1/2 cup
  • Finely chopped onion-1medium
  • Chopped /minced green chillies-3
  • Crushed garlic-3cloves
  • Roughly crushed roasted peanuts-2tbsp
  • Tamarind pulp- a small lemon sized (soaked in 1/2cup hot water)
  • Chopped coriander/cilantro-a handful
  • Salt- to taste
  • Oil –for toasting rotis
  • Warm water- for kneading the dough



To prepare tamarind paste:

  • Mash well the soaked tamarind and press through a strainer into bowl to make a tamarind paste.

For the dough:

  • Combine rice flour, Jowar flour, Millet flour, salt, onion, garlic, chillies, peanuts, coriander in a large mixing bowl until well combined.
  • Now add 2tbsp of prepared tamarind paste, warm water and make a stiff dough. (add little water at a time as we need a stiff dough)
  • Cover the dough with a wet muslin cloth/kitchen towel and let it rest for 20-30 minutes.

Tamrind Roti1

For rotis:

  • Take small 8 inch size of parchment /wax paper to prepare the rotis. Grease some oil on to the sheet.
  • Take a handful of the prepared dough and pat it on a prepared sheet – spread evenly  to a circle (size can be personalised)

Tamrind Roti2

Tamrind Roti3

  • Heat a griddle/tawa and place the parchment paper on the hot tawa with dough side facing the tawa.
  • Carefully peel the leaf off. Cook on a medium flame on both sides.

Tamrind Roti4

  • Repeat with the remaining dough.

Tamrind Roti

  • Serve hot with chutney of choice:

Almond Curryleaves Chutney:

Almond Curryleaves2

Chana Dal/Split peas Chutney:

Split peas Chutney1

Roasted peanut Chutney:

Peanut chutney

Cabbage Chutney:

Cabbage chutney1


  • Tanginess of tamarind can be personalised as per the taste.

Grated carrot or green leafy vegetables can be included as a variation


About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on June 14, 2015, in Breakfast, Indian, Main dish and tagged , , , . Bookmark the permalink. 25 Comments.

  1. Sdo many of your recipes are gluten free so I can eat them. Thanks for sharing


  2. Mr. Militant Negro

    Reblogged this on The Militant Negro™.


  3. ~oooo i love masala roti!! 😀


  4. The roti look amazing Chitra.

    Liked by 1 person

  5. I’ve already confessed to loving carbs (and stomach ulcers giving me a good excuse). These pancakes sound divine! Hugs. 🙂

    Liked by 1 person

  6. Jackie and I both like ‘dollop’ – good word for a cook


  7. your recipes are always unique dear :)loved it. YUMMY

    Liked by 1 person

  8. Of course, what a magnificent website and instructive posts, I definitely will bookmark your blog.All the Best!


  1. Pingback: Babycorn Squash/pumpkin Korma – Zero-oil | Chitra's Healthy Kitchen

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