Mangalorean Rotti

Mangalorean Rotti

Mangalorean Rotti

Veg Vegan

Thin, crisp, lace-like rice wafers baked until papery and dry — the essential accompaniment to kori gassi. Torn into pieces and dunked into the curry, they absorb the coconut masala and soften from cracker-crisp to yielding within seconds. Sold in stacks at Mangalorean provisions stores.

Cuisines

Mangalorean

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 25 min Total: 40 min 2-3 servings

Ingredients

Rice 2 cups Rice , raw
Coconut 1 cup Coconut , freshly grated
Onion 1 small Onion , finely chopped
salt 1 teaspoon Salt
Cumin 1 teaspoon Cumin , seeds
oil 1 tablespoon Oil
water — Water , as needed

Instructions

  1. 1 Wash the raw rice thoroughly and soak it in water for 3-4 hours.
  2. 2 Drain the water and grind the soaked rice along with the grated coconut, cumin seeds, and salt to a smooth batter, adding water as needed.
  3. 3 The batter should be of a thick, spreadable consistency.
  4. 4 Heat a flat griddle or tawa and grease it lightly with oil.
  5. 5 Take a ladleful of batter and spread it evenly on the tawa to form a thin circle.
  6. 6 Sprinkle some finely chopped onions over the rotti.
  7. 7 Drizzle a little oil around the edges and cook on medium heat until the bottom turns golden brown.
  8. 8 Flip the rotti and cook the other side until it is done.
  9. 9 Repeat the process with the remaining batter.
  10. 10 Serve hot with coconut chutney or any side dish of your choice.

Tips

For added flavor, you can mix finely chopped green chilies and coriander leaves into the batter.