About:

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

Ingredients:

• 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

Procedure:

Preparation:

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.

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)

• 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.

• Repeat with the remaining dough.

• Serve hot with chutney of choice:

Almond Curryleaves Chutney:

Chana Dal/Split peas Chutney:

Roasted peanut Chutney:

Cabbage Chutney:

Note:

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

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