Tuesday, September 21, 2010

Ubbu Rotti - Rice flour roties

Where was I all these days? Well I was right at home and at office but too tied up with lots of work and expectations. Well, the last month - Shravana masa as we call it will generally be quite hectic with me, with all those poojas and festivals. Though there were quite many special dishes cooked, I didn’t have any energy or enthu to click and blog. So just stayed back from blogging. Now here I am, back in full swing!
Coming to today’s dish, we have what we call Ubbu rotti - a roti made of rice flour, which just puffs up like poori when making, and is very soft and melts in your mouth. Not very difficult to make, though requires a little more time than the usual chapathis or so, but its really worth a try.This tastes great with some chutney, vegetable palya, esp any side dish made of brinjal/eggplant. The side dish recipe will soon follow.

Ubbu Rotti

Preparation time : 20 min
Cooking time : 20 min
Makes : 8-10

Rice flour - 1 ½ cups + for dusting
Water - 3 cups
Salt - ½ tsp, or as per taste
Cooking Oil - 2 tsp

• In a heavy bottomed pan, boil water by adding salt and a few drops of oil
• Once water starts boiling, add rice flour and let it remain for 10 minutes on medium low flame
• At the end of 10 minutes, take a strong ladle and continuously stir, avoiding lumps
• Cook for a couple of minutes more. The resulting dough should be similar to that of papad dough - soft, but non sticky
• Let it cool for a couple of minutes so that it can be handled
• Divide the dough into 3-4 parts and knead it well, smearing a few drops of oil. See tips and tricks below for easier ways.
• Once the dough is kneaded well into a soft but firm dough, take big small lemon sized balls and roll it using rolling pin like a chapatti/roti. Use a little amount of rice flour if it feels sticky
• Heat a griddle on high flame and cook the rolled rotti on both sides by flipping. Ensure not to brown the rotti. Appearance of light brownish spots indicates that it is done.
• Repeat the same with rest of the dough
• Serve hot with some palya/gojju/chutney

Tips n Tricks:
• To avoid your palms getting burnt while kneading the hot dough, fill it in thick polythene and cover it in a towel / thick cloth and knead it over it. This way a smooth and soft dough will be ready in a jiffy
• It is easy to knead the dough when hot rather than juggling it when it gets colder
• Knead it, make into balls before you start rolling. This saves time and effort, and it gets easier to roll and then cook simultaneously
• The better you knead, the easier it is to roll. If the dough is not kneaded well, while rolling the rottis start cracking and gets difficult to handle

• The same can be prepared with fine soji or maida instead of rice flour. But the one with rice flour is a far healthier one.


  1. i love akki roti, and nice stepwise pics, looks so yummy...

  2. very soft looking rotis ...very new dish for me ...thanks for sharing dear ...btw welcome back :)


  3. I make this too. I love this with any kind of gojju.

  4. Looks fabulous and delicious rotis,thanks for sharing..

  5. have been trying to make this since long....should make it soon....rotis look soft and yumm...



  6. this is different from akki rotti. Nice I ask my wife to try this next time.


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