Beary Ari Rotti
Veg
Vegan
Thick rice flour flatbread patted by hand into a rustic disc — denser and more filling than neer dosa or pathiri, and heartier in texture. A Beary and Tulu Nadu staple eaten with coconut chutney and curries.
Cuisines
Mangalorean
Beary
Best for
Breakfast
Lunch
Recipe
Prep: 20 min
Cook: 15 min
Total: 35 min
2-3 servings
Ingredients
| 2 cups | basmati rice |
| 1 cup | freshly grated coconut |
| 1 teaspoon | salt |
| 1 cup | water |
| 2 tablespoons | coconut oil |
Instructions
- 1 Wash and soak the basmati rice in water for 2 hours.
- 2 Drain the water and grind the soaked rice with freshly grated coconut and salt to a smooth batter, adding water as needed.
- 3 The batter should be of a thick, spreadable consistency.
- 4 Heat a flat griddle or non-stick pan over medium heat and grease it lightly with coconut oil.
- 5 Pour a ladleful of batter onto the pan and spread it gently with the back of the ladle to form a thick pancake.
- 6 Cover and cook on medium heat for about 3-4 minutes until the bottom is golden brown.
- 7 Flip the rotti and cook the other side for another 2-3 minutes.
- 8 Repeat the process with the remaining batter, greasing the pan as needed.
- 9 Serve hot with coconut chutney or any curry of your choice.
Tips
For an authentic taste, use freshly grated coconut and cook on a traditional cast iron griddle if available.