Authentic Dill & Coriander Roti Recipe – Indian Flatbread

Last Updated on 4 months by Neha Deshmukh

Authentic Dill & Coriander Roti Recipe – Indian Flatbread

Introduction

There’s just something so comforting about a warm, freshly made roti, isn’t there? I remember the first time I tried making rotis myself – it was a bit of a disaster, honestly! But with a little practice, and this recipe, you’ll be whipping up these flavorful Dill & Coriander Rotis in no time. They’re a little different from your everyday roti, packed with fresh herbs and a subtle coconut sweetness. Trust me, they’re worth the effort!

Why You’ll Love This Recipe

These aren’t your average rotis. The combination of dill and coriander gives them a wonderfully fresh, aromatic flavor. They’re surprisingly easy to make, even for beginners, and they’re a fantastic way to add a little something special to your meal. Plus, they’re a great way to use up fresh herbs from your garden!

Ingredients

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

• 1.5 cup rice flour (about 180g)
• 1 onion, finely chopped
• 0.25 cup grated coconut (about 30g)
• 2 green chilies, finely chopped (adjust to your spice preference!)
• 0.25 cup dill leaves, finely chopped (about 30g)
• 0.25 cup coriander leaves, finely chopped (about 30g)
• 1 teaspoon cumin seeds (about 5g)
• Water, as needed
• Salt, to taste
• Oil, as needed for cooking

Ingredient Notes

Let’s talk ingredients for a sec. Getting these right makes all the difference!

• Rice Flour: Understanding the Grain & Texture. I prefer using a fine rice flour for this recipe. It gives the rotis a softer texture. You can find it at most Indian grocery stores or online.
• Fresh Herbs: Dill & Coriander – Aromatic Powerhouses. Don’t skimp on the herbs! They’re the star of the show. Make sure they’re fresh and vibrant. If you’re short on time, pre-chopped herbs work in a pinch, but freshly chopped are always best.
• Regional Variations in Spice Levels: Feel free to adjust the number of green chilies based on how much heat you like. Some people in my family like to add a pinch of red chili powder too!
• The Role of Coconut in South Indian Rotis: Coconut is a staple in South Indian cuisine, and it adds a lovely subtle sweetness and moisture to these rotis. Don’t skip it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, finely chop your dill leaves, coriander leaves, and green chilies. Set them aside.
2. In a mixing bowl, combine the rice flour, chopped onion, grated coconut, green chilies, dill leaves, coriander leaves, cumin seeds, and salt.
3. Now, gradually add hot water – and I mean hot water, not boiling – while mixing with a spatula. You want to form a non-sticky dough. This might take a little practice, but don’t worry if it’s a bit crumbly at first. Just keep adding water, a little at a time.
4. Once you have a smooth dough, divide it into 4-5 equal portions and roll each portion into a ball.
5. Grease a clean surface (a lightly oiled sheet or zip-lock bag works great!). Flatten each ball thinly on the greased surface, creating small holes all over with your fingers. This helps them cook evenly.
6. Heat a tawa (a flat griddle) or a non-stick pan over medium heat. Drizzle a little oil on it. Carefully transfer the flattened roti onto the hot tawa.
7. Cook covered for 1-2 minutes, then flip and cook until golden spots appear on both sides. You can add a little more oil if needed.

Expert Tips

A few little things that can make a big difference:

• Achieving the Perfect Dough Consistency: The dough should be soft and pliable, but not sticky. If it’s too sticky, add a little more rice flour. If it’s too dry, add a little more water.
• Tips for Rolling Thin Rotis: This takes practice! If you’re struggling, try rolling between two sheets of parchment paper.
• Recognizing the Right Tawa Temperature: The tawa should be hot enough to cook the roti quickly, but not so hot that it burns. You can test it by sprinkling a few drops of water on it – if they sizzle and evaporate immediately, it’s ready.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Dill & Coriander Roti: This recipe is naturally vegan!
• Gluten-Free Considerations: Rice flour is naturally gluten-free, making this a great option for those with gluten sensitivities.
• Adjusting the Spice Level: My friend, Priya, loves to add a pinch of turmeric powder for extra color and flavor.
• Festival Adaptations (e.g., Onam, Makar Sankranti): These rotis are a lovely addition to festive meals. During Onam, we often serve them with a variety of curries and payasam.

Serving Suggestions

These rotis are delicious served hot with:

• Coconut chutney (a must-try!)
• Yogurt
• Any South Indian curry
• A simple lentil dish (dal)

Storage Instructions

Leftover rotis can be stored in an airtight container at room temperature for a day or two. Reheat them on a tawa or in a microwave before serving.

FAQs

Let’s answer some common questions:

• What type of rice flour works best for this roti? Fine rice flour is best for a softer texture.
• Can I use frozen coriander or dill leaves? While fresh is best, you can use frozen in a pinch. Just make sure to thaw them completely and squeeze out any excess water.
• How can I prevent the rotis from becoming hard? Don’t overcook them! And store them properly in an airtight container.
• What is the best chutney to serve with Dill & Coriander Roti? Coconut chutney is a classic pairing, but any chutney you like will work!
• Can this dough be made ahead of time? Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Just bring it to room temperature before rolling.