Ujju Rotti Recipe (Indian Rice Flatbread)
Cuisine: Indian
Course: Indian Breakfast
Diet: Gluten-Free
Servings: 2
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice Flour | 1 cup |
| Water | 1-1/2 cups |
| Salt | To taste |
| Sunflower Oil | 1 tsp |
Instructions
To make Ujju Rotti, a traditional Indian rice flatbread, follow these simple steps:
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Boil the Water: In a medium-sized vessel, bring 1-1/2 cups of water to a boil. Add salt and sunflower oil to the water as it heats up.
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Add the Rice Flour: Once the water is boiling, lower the heat to medium. Gradually pour in the rice flour using a cup or tumbler, aiming to pour it in the center of the pot. Pour slowly to ensure the flour incorporates evenly into the water.
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Cook the Mixture: Let the rice flour cook in the water for 8 to 10 minutes over a low to medium flame. Keep the pot uncovered to allow the moisture to evaporate and the mixture to thicken.
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Mix the Dough: After cooking, turn off the heat. Wet a wooden spatula or stick under running water and use it to mix the flour and water mixture quickly. Stir vigorously to combine the ingredients into a smooth dough, which should take about 2 minutes. Be quick to avoid lumps.
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Cool the Dough: Cover the mixture and let it cool for a few minutes until it is cool enough to handle.
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Knead the Dough: Once cooled, transfer the dough onto an oiled surface. Wet your hands with water to prevent the dough from sticking, and knead the dough well for about 5 to 7 minutes.
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Divide the Dough: Roll the dough into a cylinder shape and divide it into 4 equal-sized portions, forming small dough balls.
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Roll the Rottis: Wet your hands again and knead each dough ball for about 15 to 20 seconds. Then, roll out each ball into a flat, round shape, just like traditional rotis. Use rice flour to dust the surface and prevent the dough from sticking, but roll slowly and gently to avoid cracking the edges.
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Prepare for Roasting: Once all the dough balls are rolled out, stack them on a plate with a little rice flour between each to prevent sticking.
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Cook the Rotti: Heat a tawa or griddle on medium heat. Place one rolled-out Ujju Rotti on the tawa and cook it just like a chapatti. Smear oil or ghee on both sides and cook until golden brown spots appear on each side.
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Serve: Once cooked, serve the Ujju Rotti hot with side dishes like Badanekaayi Gojju (eggplant curry), Peas Curry, Malai Kofta, or any type of Pappu (dal).
Serving Suggestions
Ujju Rotti is best enjoyed with a variety of curries and dals. Its soft, chewy texture pairs wonderfully with both spicy and mildly flavored dishes. Whether you enjoy it for breakfast or as a side with lunch or dinner, this simple and satisfying rice flatbread will become a favorite in your Indian culinary repertoire.
Enjoy your Ujju Rotti for a warm, comforting, and gluten-free meal that is packed with traditional flavors and goodness!
