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 is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

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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