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
| 2 cups | raw rice |
| 1 cup | freshly grated coconut |
| 1 small | onion, finely chopped |
| 1 teaspoon | salt |
| 1 teaspoon | cumin seeds |
| 1 tablespoon | oil |
| — | water as needed |
Instructions
- 1 Wash the raw rice thoroughly and soak it in water for 3-4 hours.
- 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 The batter should be of a thick, spreadable consistency.
- 4 Heat a flat griddle or tawa and grease it lightly with oil.
- 5 Take a ladleful of batter and spread it evenly on the tawa to form a thin circle.
- 6 Sprinkle some finely chopped onions over the rotti.
- 7 Drizzle a little oil around the edges and cook on medium heat until the bottom turns golden brown.
- 8 Flip the rotti and cook the other side until it is done.
- 9 Repeat the process with the remaining batter.
- 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.