Authentic Rice Flour Roti Recipe – Easy Indian Flatbread

Last Updated on 5 months ago by Neha Deshmukh

Authentic Rice Flour Roti Recipe – Easy Indian Flatbread

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Rice Flour Roti. It’s a simple, rustic flatbread that’s incredibly satisfying, and honestly, a little different from your everyday roti. I first made this when I was craving something light and easily digestible, and it quickly became a family favorite. It’s perfect for a quick lunch, a light dinner, or even a snack!

Why You’ll Love This Recipe

This rice flour roti recipe is a winner for so many reasons. It’s naturally gluten-free, making it a fantastic option for those with dietary restrictions. It’s also surprisingly easy to make, even if you’re new to Indian cooking. Plus, the subtle sweetness of the rice flour combined with the spices is just delicious. It’s a comforting, flavorful flatbread that’s sure to become a staple in your kitchen too!

Ingredients

Here’s what you’ll need to make these delightful rotis:

• 1 cup rice flour (about 170g)
• 2 medium onions, finely chopped
• 2 green chilies, finely chopped (adjust to your spice preference!)
• 1 tsp cumin seeds
• 3 tbsp grated coconut (about 30g)
• 1 fistful coriander leaves, chopped (roughly a small bunch)
• Salt to taste
• Oil as needed (for cooking and greasing)

Ingredient Notes

Let’s talk ingredients for a sec! Rice flour is the star here – it gives these rotis a lovely texture and a slightly sweet flavor. You can find it at most Indian grocery stores, or even online.

Now, about those green chilies… feel free to adjust the quantity depending on how much heat you like. My grandma always used a generous amount, but my family prefers a milder kick!

Traditionally, in many South Indian homes, coconut oil is used for cooking these rotis, which adds a beautiful aroma. However, any neutral oil like sunflower or vegetable oil works perfectly well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big bowl, combine the rice flour, chopped onions, green chilies, cumin seeds, grated coconut, coriander leaves, and salt.
2. Now, gradually add water, a little at a time, and start mixing everything together. You want to form a soft, pliable dough – not too sticky, not too dry. It should come together easily.
3. Once your dough is ready, divide it into 3 equal portions.
4. Grease a tawa (a flat griddle) or a skillet with a little oil.
5. Take one portion of the dough and gently flatten it on the tawa using your oiled fingers. Aim for a thin roti, about 6-8 inches in diameter. Don’t worry about making it perfectly round!
6. Using your fingers, create 5-6 small holes all over the roti. This helps it cook evenly and prevents it from puffing up too much.
7. Heat the tawa over a medium flame. Drizzle a little oil around the roti and into the holes.
8. Cover the tawa and cook for about 3-4 minutes, or until the edges of the roti start to turn golden brown.
9. Flip the roti carefully and cook the other side for another 2-3 minutes, until it’s crisp and evenly browned.
10. Repeat with the remaining dough. Serve hot!

Expert Tips

• Don’t overwork the dough! Overworking can make the rotis tough.
• If the dough is too sticky, add a little more rice flour. If it’s too dry, add a teaspoon of water at a time.
• Keep the flame medium to prevent the rotis from burning.
• A well-seasoned tawa works best, but any flat skillet will do.

Variations

Let’s get creative!

• Gluten-Free Adaptation: This recipe is naturally gluten-free, but double-check your rice flour to ensure it hasn’t been processed in a facility that also handles wheat.
• Spice Level Adjustments: My friend, Priya, loves to add a pinch of red chili powder to the dough for an extra kick. Feel free to experiment!
• Regional Variations – Maharashtra: In some parts of Maharashtra, they add a little turmeric powder to the dough for color and flavor.
• Regional Variations – South India: My aunt in Kerala often adds a pinch of asafoetida (hing) to the dough – it adds a lovely savory aroma.

Serving Suggestions

These rotis are incredibly versatile! They’re delicious with:

• Your favorite chutney (coconut chutney is a classic!)
• A dollop of yogurt
• A spicy pickle
• A simple vegetable curry

Storage Instructions

These rotis are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to a day. Reheat them on a tawa or in a dry skillet to restore some of their crispness.

FAQs

Let’s answer some common questions!

• Is this roti best served immediately? Absolutely! They’re at their crispiest and most flavorful when served hot off the tawa.
• Can I use pre-grated coconut? Yes, you can! Just make sure it’s fresh and not dried out.
• What type of oil is best for cooking these rotis? Coconut oil is traditional and adds a lovely flavor, but any neutral oil will work.
• Can I make the dough ahead of time? You can, but it’s best to make it just before cooking. If you do make it ahead, cover it with a damp cloth to prevent it from drying out.
• How can I achieve crispier rotis? Make sure the tawa is hot enough, and don’t overcrowd it. Cooking one roti at a time helps ensure even cooking and crispiness.

Enjoy making (and eating!) these delicious rice flour rotis. Let me know how they turn out in the comments below!