Authentic Rice Flour Roti Recipe – Sesame & Cumin Flavors

Last Updated on 4 months by Neha Deshmukh

Authentic Rice Flour Roti Recipe – Sesame & Cumin Flavors

Introduction

There’s just something so comforting about a warm, soft roti, isn’t there? I remember my nani (grandmother) making these for us on chilly evenings, and the aroma would fill the whole house. Today, I’m sharing a slightly different take – a delicious rice flour roti, packed with the nutty goodness of sesame seeds and the earthy warmth of cumin. It’s a fantastic alternative to wheat rotis, especially if you’re looking for a gluten-free option, and honestly, the flavor is just amazing. You’ll love how easy these are to make, and I promise, they’ll quickly become a family favorite!

Why You’ll Love This Recipe

These rice flour rotis are wonderfully light and flavorful. They’re naturally gluten-free, making them a great choice for those with dietary restrictions. Plus, the combination of sesame and cumin seeds adds a unique and irresistible taste. They’re perfect for a quick weeknight meal or a special occasion.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful rotis:

• 1 & 1/4 cup Rice Flour
• 2 tsp Black Sesame seeds
• 1 tsp Cumin seeds
• As per taste Chopped green chillies
• As needed Chopped coriander leaves
• 2-3 tbsp Oil
• As per taste Salt
• As required Water

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Rice Flour: Types and Uses

There are a few types of rice flour available. I prefer using finely ground rice flour for this recipe – it gives the rotis a softer texture. You can find it at most Indian grocery stores or online. (Approximately 150g).

Black Sesame Seeds: Nutritional Benefits & Flavor Profile

Black sesame seeds aren’t just delicious; they’re packed with nutrients! They add a lovely nutty flavor and a beautiful visual contrast to the rotis. Don’t skip these! (Approximately 10g).

Cumin Seeds: Regional Variations & Aroma

Cumin seeds are a staple in Indian cooking, and for good reason. They have a warm, earthy flavor that complements the rice flour beautifully. Lightly roasting them before adding them to the dough intensifies their aroma. (Approximately 5g).

Green Chilies: Adjusting the Spice Level

I like a little kick, so I add a generous amount of green chilies. But feel free to adjust the quantity to your preference. Remember to remove the seeds if you want to reduce the heat.

Coriander Leaves: Freshness and Flavor

Fresh coriander leaves (cilantro) add a bright, herbaceous note to the rotis. Don’t skimp on these – they really make a difference!

Oils: Choosing the Right Oil for Cooking

I usually use a neutral-flavored oil like sunflower or vegetable oil for cooking the rotis. Ghee (clarified butter) adds a wonderful richness, but it’s not essential.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, combine the rice flour, black sesame seeds, cumin seeds, chopped green chilies, chopped coriander leaves, and salt. Give everything a good mix.
2. Gradually add water, a little at a time, and knead the mixture into a soft, pliable dough. It shouldn’t be too sticky or too dry. Let the dough rest for about 5 minutes – this allows the flour to hydrate and makes the rotis easier to roll.
3. Heat a griddle (tawa) on low flame. Grease a piece of parchment paper lightly with oil. This is my secret weapon for preventing sticking!
4. Take a portion of the dough (about a golf ball size) and place it on the greased parchment paper. Gently flatten it with your fingers into a roti shape, smoothing the edges. Don’t worry about making it perfectly round – rustic is beautiful!
5. Carefully transfer the roti (along with the parchment paper) onto the hot griddle. Cook for about 2-3 minutes per side, or until golden brown spots appear. Apply a little oil around the edges as needed to help them crisp up.
6. Once cooked, transfer the roti to a casserole or a covered container to keep it warm and soft. Repeat the process with the remaining dough.

Expert Tips

• If the dough is too sticky, add a little more rice flour.
• If the dough is too dry, add a teaspoon of water at a time.
• Don’t overcrowd the griddle – cook one roti at a time for best results.
• Using parchment paper really does make a difference in preventing sticking!

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Confirmation: Yes, these rotis are 100% gluten-free, making them perfect for those with gluten sensitivities or celiac disease.
• Spice Level Adjustment (Mild to Spicy): Reduce or omit the green chilies for a milder flavor. You can also add a pinch of red chili powder for extra heat. My friend, Priya, loves adding a dash of cayenne pepper!
• Festival Adaptations (Specific Indian Festivals): During festivals like Diwali, you can add a pinch of asafoetida (hing) to the dough for a more festive flavor.

Serving Suggestions

These rice flour rotis are incredibly versatile. They pair beautifully with:

• Dal (lentil soup)
• Vegetable curries
• Yogurt
• Pickles
• Or simply enjoyed with a dollop of ghee!

Storage Instructions

Leftover rotis can be stored in an airtight container at room temperature for up to 2 days. Reheat them on a griddle or in a microwave before serving. You can also freeze them for longer storage.

FAQs

What type of rice flour works best for this roti?

Finely ground rice flour is ideal for a softer texture.

Can I make the dough ahead of time?

Yes, you can! Just cover the dough and let it rest in the refrigerator for up to 24 hours.

How do I prevent the rotis from sticking to the griddle?

Greasing the parchment paper and cooking on a low flame are key.

What can I serve with these rotis?

Anything you like! They’re great with dal, curries, yogurt, or pickles.

Can I use other seeds besides sesame seeds?

Absolutely! Poppy seeds (khus khus) or flax seeds would also be delicious.