Rotti is an integral part of our breakfast menu. In Karnataka, every region has a different method to make Akki rotti/Rice rotti. Mangaloreans prefer to make Red boiled rice rotti by grinding the soaked rice, I have already shared the recipe, and the link is HERE.
After some exposure to Bangalore, I learned this shortcut method to make equally satisfying no preparation or soaking, an instant and quick method, which uses readily available rice flour.
One can use a Rotti press or coupe of wooden planks or roll like a chapati/ pulka.
Rice flour – 2 cups
Water – 2 ½ cups
Salt – as needed
Oil – 1 tsp
-Boil water in a thick bottom vessel by adding salt and oil.
-When it starts boiling, switch off the gas, add rice flour mix everything, close the lid and leave it for 5 to 10 minutes.
-The build-up Steam would help you get a smooth, crack-free dough to make perfect rotti.
-After 10 minutes, Open the lid start kneading the dough. Take out the little dough, make the roundel and start making the flat disc.
-To make the disc, take two thick plastic or butter paper sheets. Use Roti press and keep the lemon-sized ball between two papers and press.
-Roll like a chapati/ Pulka by dusting the dry flour.
-Cook on tawa, just like whole wheat pulka —Cook both sides by flipping. Then, place it on gas fire to puff.
-If you wish, you can apply coconut oil or ghee on top of the puffed rotti. Serve with Chutney of your choice of curry.
While kneading the dough, If you feel it is dry, breaking and not holding together, please add little hot water and adjust it until it turns out pliable.
-Each rice flour acts different, and the water absorption happens accordingly.