A South Indian Rice flatbread…
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 that of chapati, the 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 enjoyed 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 in 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 a cast iron skillet. So, make sure to cook this in a cast iron skillet.
Orotti or Rice Roti
Makes 12 Orotti
Ingredients:
- Rice flour- 2 cups
- Water- 1 1/2 cups
- Grated coconut- 1/2 cup
- Salt- 1/2 tsp
- Oil- for greasing
Instruction
- In a large saucepan add water & salt, when the water starts to boil add grated coconut.
- Lower the heat and slowly add the flour and combine it using the back of a wooden spoon.
- Take the pan off the heat and let cool down a bit. Don’t let it cool down completely, the dough will turn dry & thick.
- We have to knead the dough when it’s still warm.
- Knead the dough well for at least 3 minutes till it forms smooth & slightly firm.
- If the dough is too dry, sprinkle little warm water to make it smooth.
- Divide medium-sized balls out of the dough, will be able to make 8 balls.
- After shaping into balls, we have to make the orotti right away, if kept for long the dough will turn dry. Cover with a damp cloth to keep it moist.
- In South India, orotti press is available & the dough ball can be flattened into a round shape in it.
- Traditionally, the dough is flattened using the hand, which is time-consuming.
- Cut a large ziploc bag into two halves or use thick plastic sheets.
- Place the plastic sheet on a cutting board, grease with some oil.
- Place the dough on it and using the palm of your hand gently press the dough and make it into a round shape.
- It should be a slightly thick round, don’t have to make it too thin.
- If you have a orotti or tortilla press, use that to press the dough into a round shape.
- Or we can roll the dough on a wooden or chapati board.
- Place a cast iron skillet over medium heat.
- Grease the skillet with oil.
- Place the orotti dough, when the bottom side turns slightly warm, flip it over.
- Let small golden brown spots form on the bottom side, flip it over.
- Gently press on the sides using the spatula, and let small golden brown spots form on the bottom side
- Transfer to a plate
- 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.
- Roasted rice flour- 2 cups
- Water- 1½ cups
- Grated coconut- ½ cup
- Salt- ½ tsp
- Oil- for greasing
- Place a large saucepan over medium heat, add water & salt, when the water starts to boil add grated coconut.
- Lower the heat and slowly add the flour and combine it using the back of a wooden spoon.
- Roasted rice flour has to be added, or the rice flour for making Idiyappam can be used, available in Indian stores.
- Take the pan off the heat and let cool down a bit. Don't let it cool down completely, the dough will turn dry & thick.
- We have to knead the dough when it's still warm.
- Knead the dough well for at least 3 minutes till it forms smooth & slightly firm.
- If the dough is too dry, sprinkle little warm water to make it smooth.
- Divide medium-sized balls out of the dough, will be able to make 8 balls.
- After shaping it into balls, we have to make the orotti right away, if kept for long the dough will turn dry. Cover with a damp cloth to keep it moist.
- In South India, orotti press is available & the dough ball can be flattened into a round shape in it.
- Traditionally, the dough is flattened using the hand, which is time-consuming.
- Cut a large ziploc bag into two halves or use thick plastic sheets.
- Place the plastic sheet on a cutting board, grease with some oil.
- Place the dough on it and using the palm of your hand gently press the dough and make it into a round shape.
- It should be a slightly thick round, don't have to make it too thin.
- If you have a orotti or tortilla press, use that to press the dough into a round shape.
- Or we can roll the dough on a wooden or chapati board.
- Place a cast iron skillet over medium heat.
- Grease the skillet with oil.
- Place the orotti dough, when the bottom side turns slightly warm, flip it over.
- Let small golden brown spots form on the bottom side, flip it over.
- Gently press on the sides using the spatula, and let small golden brown spots form on the bottom side
- Transfer to a plate
- 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.
