Rava Rotti Recipe (Karnataka Style Semolina Flatbread)
Cuisine: Coastal Karnataka
Course: Snack
Diet: Vegetarian
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Rava Rotti, a coastal Karnataka specialty, is an instant, savory, and delicious flatbread made from semolina (sooji), with no soaking or fermenting required. This simple yet flavorful recipe is perfect for a wholesome breakfast, snack, or dinner, and pairs wonderfully with coconut chutney, chutney podi, and a dollop of butter. Whether you’re looking for a quick meal to prepare during the week or a delightful treat to share with friends and family, Rava Rotti is sure to become a favorite in your kitchen.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sooji (Semolina / Rava) | 2 cups |
| Curd (Dahi / Yogurt) | 1/4 cup (Sour) or buttermilk |
| Fresh coconut (grated) | 3 tablespoons |
| Cumin seeds (Jeera) | 1 teaspoon |
| Onion | 1, finely chopped |
| Carrot (Gajjar) | 1, grated (optional) |
| Green chilli | 2, finely chopped |
| Ginger | 1 inch, finely chopped or grated |
| Coriander (Dhania) leaves | A handful, finely chopped |
| Curry leaves | A few, finely chopped |
| Salt | To taste |
| Water | As required |
| Oil | For roasting |
Allergen Information:
- Dairy: This recipe contains curd (yogurt), which may be a concern for those with dairy allergies or lactose intolerance. To make the recipe dairy-free, you can substitute curd with a plant-based yogurt.
- Gluten: Rava (semolina) is naturally gluten-containing, making this recipe unsuitable for those with gluten sensitivities or celiac disease.
Dietary Preferences:
- Vegetarian: This recipe is vegetarian-friendly, making it a suitable option for vegetarians and those following plant-based diets.
- Low in Calories: With minimal oil and a reliance on natural, whole ingredients, Rava Rotti can be a relatively light and nutritious meal option.
Instructions:
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Prep the Ingredients:
Start by chopping, grating, and preparing the vegetables and spices. Finely chop the onion, green chilies, ginger, and curry leaves. Grate the carrot (if using) and fresh coconut. Place all these ingredients into a large mixing bowl. -
Combine the Ingredients:
To the mixing bowl, add the cumin seeds, coriander leaves, and salt. Using your hands, gently crush the onion with your fingers to release its juices, enhancing the flavors of the dough. Add in the semolina (rava), grated coconut, and sour curd (or buttermilk). Stir everything together until the mixture is well combined. -
Add Water and Rest the Dough:
Gradually add water to the mixture, a little at a time, and mix until a moist dough forms. The dough should not be too stiff or too runny—aim for a consistency that is thicker than idli batter but slightly wetter than chapati dough. Let the dough rest for about 10-15 minutes. During this resting period, the semolina will absorb the liquid, causing the dough to thicken. -
Adjust Consistency:
After resting, check the dough. If it feels too thick, add a bit more water or curd to loosen it. The dough should be soft and pliable, making it easy to spread or pat by hand. -
Prepare the Tawa (Griddle):
Heat a heavy tawa or flat griddle on medium heat. Once it’s hot, drizzle a few drops of oil over the surface and spread it evenly. For best results, use a non-stick tawa or cast-iron griddle. -
Form and Cook the Rava Rotti:
Grease a sheet of plastic, parchment paper, aluminum foil, or even a wet muslin cloth. Take a portion of the dough (about the size of a lemon) and gently pat it into a thin, even circle. Wet your hands with a little water to make the patting process smoother and prevent the dough from sticking.Transfer the dough to the hot tawa carefully. Once it’s on the griddle, slowly remove the sheet or cloth, ensuring the flatbread stays intact.
-
Roast the Rotti:
Drizzle a little oil over the top of the rotti. Cover the tawa and cook the rotti for about 2-3 minutes, until the bottom turns slightly golden brown. Flip the rotti carefully and cook for another minute or so, allowing the other side to crisp up. -
Serve:
Once both sides of the Rava Rotti are golden and crispy, remove it from the tawa. Serve it hot with a side of coconut chutney, chutney podi, and a dollop of butter for extra flavor.
Tips for Perfect Rava Rotti:
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Moisture Levels: The key to making a perfect Rava Rotti lies in the dough’s consistency. It should be slightly wetter than chapati dough, allowing it to spread easily but not too runny to fall apart. Adjust the water and curd as needed.
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Rest the Dough: Allowing the dough to rest for 10-15 minutes helps the semolina absorb the moisture, making the dough easier to work with and resulting in fluffier rottis.
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Oil and Griddle: When cooking, keep the heat medium—too high, and the rotti will burn before it cooks through; too low, and it will take too long to crisp up. Use just enough oil to get a golden brown finish on each side.
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Variations: You can add grated vegetables like zucchini or cabbage for extra flavor and nutrition. You can also experiment with adding spices like turmeric or garam masala for an added kick.
Allergen Information:
- Dairy: This recipe contains curd (yogurt), which may be a concern for those with dairy allergies or lactose intolerance. To make the recipe dairy-free, you can substitute curd with a plant-based yogurt.
- Gluten: Rava (semolina) is naturally gluten-containing, making this recipe unsuitable for those with gluten sensitivities or celiac disease.
Conclusion:
Rava Rotti is a delightful and satisfying dish that brings together the richness of Coastal Karnataka’s culinary heritage. With a simple mix of ingredients and a little attention to detail during cooking, you can create this savory flatbread at home without the need for long hours of preparation. Whether you enjoy it as a hearty breakfast, snack, or dinner, this recipe is sure to impress with its unique flavors and satisfying texture. Pair it with coconut chutney and a bit of butter for a truly authentic experience. Enjoy your flavorful Rava Rotti and let the warmth of Karnataka’s cuisine fill your kitchen!
