Orotti or Rice Roti

A South Indian Rice flat bread…

I believe this is my mom’s favorite flatbread as she makes this at least once or twice a week. I used to get mad at her for making this quite often, but now I wish my mom was near to me to make this for me. Anyway, once in a while I do get the craving to have this along with chicken or mutton curry. Yesterday, I made this for lunch and had it along with beef roast.

There are two main types of rice roti’s which are popular in Kerala: Orotti and Pathiri. The dough for both of them are made with rice flour and water. However, for making orotti, grated coconut is also added to the dough and the dough is usually rolled with your hands or in a tortilla maker. Making Pathiri closely resembles to that of chapati, only difference is that for rolling pathiri dough, rice flour is used instead of wheat flour. Pathiri is quite thin and has a soft texture while orotti is slightly thick. Both of them can be eaten with fish, chicken, mutton or beef curries or roasts. While having orortti, some people pour coconut milk over the orotti and then pour the spicy curry over it. Believe me, it tastes really good along with coconut milk and the spicy curry.

In my hometown, orotti is usually cooked on a cast iron skillet and that’s what makes it taste delicious. Try making it in both non-stick pan and cast iron pan, you’ll feel the difference in taste and also orotti will have a nice aroma when made in cast iron skillet. So, make sure to cook this in cast iron skillet.

Orotti or Rice Roti

Makes: 12 no’s

Ingredients:

  • Rice flour- 2 cups
  • Water- 1 1/2 cups
  • Grated coconut- 1/2 cup
  • Salt- to taste
  • Oil- for greasing

Instruction

  • Boil the water in a saucepan, when the water starts to boil add grated coconut and salt to it.
  • Lower the heat and slowly add the flour and combine it with a wooden spoon.
  • Remove from the heat and let cool down a bit.
  • You need to knead the dough when it is still warm.
  • Knead the dough thoroughly till it has incorporated well and has become smooth.
  • If the dough is too dry, sprinkle little warm water to make it smooth.
  • You could roll the dough into round shape in a tortilla maker or using your hands.
  • Make medium sized balls out of the dough.
  • Cut a large ziploc bag into two halves or use plastic sheets.
  • Place the ziploc bag on a cutting board, grease the bag with some oil.
  • Place the dough on it and using your palm of your hand gently press the dough and make it into a round shape.
  • It should be a thick round, don’t have to make it too thin.
  • If you have a tortilla maker, use that to press the dough into round shape.
  • Heat a cast iron skillet over medium heat.
  • Grease the skillet with oil.
  • Place the orotti dough over it, when the bottom side starts to cook flip it over.
  • Let small golden brown spots form on the bottom side, flip it over.
  • Gently press on the sides using the spatula, let small golden brown spots form on the bottom side.
  • Remove from the skillet. 
  • Make sure to grease the skillet before making each orotti, otherwise there are chances that it might stick to the skillet.
  • Also, grease the ziploc bag or plastic sheet before rolling the dough to avoid sticking to it.
  • Serve along with your favorite curry, preferably fish, chicken or mutton curry.

 

Orotti or Rice Roti
 
Ingredients
  • Rice flour- 2 cups
  • Water- 1½ cups
  • Grated coconut- ½ cup
  • Salt- to taste
  • Oil- for greasing
Instructions
  1. Boil the water in a saucepan, when the water starts to boil add grated coconut and salt to it.
  2. Lower the heat and slowly add the flour and combine it with a wooden spoon.
  3. Remove from the heat and let cool down a bit.
  4. You need to knead the dough when it is still warm.
  5. Knead the dough thoroughly till it has incorporated well and has become smooth.
  6. If the dough is too dry, sprinkle little warm water to make it smooth.
  7. You could roll the dough into round shape in a tortilla maker or using your hands.
  8. Make medium sized balls out of the dough.
  9. Cut a large ziploc bag into two halves or use plastic sheets.
  10. Place the ziploc bag on a cutting board, grease the bag with some oil.
  11. Place the dough on it and using your palm of your hand gently press the dough and make it into a round shape.
  12. It should be a thick round, don't have to make it too thin.
  13. If you have a tortilla maker, use that to press the dough into round shape.
  14. Heat a cast iron skillet over medium heat.
  15. Grease the skillet with oil.
  16. Place the orotti dough over it, when the bottom side starts to cook flip it over.
  17. Let small golden brown spots form on the bottom side, flip it over.
  18. Gently press on the sides using the spatula, let small golden brown spots form on the bottom side.
  19. Remove from the skillet.
  20. Make sure to grease the skillet before making each orotti, otherwise there are chances that it might stick to the skillet.
  21. Also, grease the ziploc bag or plastic sheet before rolling the dough to avoid sticking to it.
  22. Serve along with your favorite curry, preferably fish, chicken or mutton curry.

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