Rotti is a speciality breakfast dish in the state of Karnataka, India. My mom made many kinds of rotti for some varieties the dough will be mixed with raw flour and for some of them flour will be cooked to form a dough. This rotti is also called as “Ujjrotti” as it is flattened using a rolling pin like chapati. This rotti tastes best with onion chutney.
maida/ all-purpose flour 1 cup
rice flour 1 tbsp
water 1 cup
salt to taste
oil 2 tsp + more for cooking rotti
Heat water, oil and salt in a deep bowl.
Bring it to a boil.
Reduce flame, add the maida and rice flour.
Don’t mix the flour in water after adding it.
Let it cook on low flame for 3 mins.
Remove from flame, mix with a spoon to form a crumbly dough and let cool for few mins.
Knead the warm flour with wet hands to form a soft dough.
Make small balls, flatten them thin using a rolling pin like roti/chapathi.
Cook both sides in a tava using 1 tsp on each side till light brown spots are seen.
Serve with onion chutney !!