Poha Rotti Recipe – Authentic Indian Rice Flour Flatbread

Last Updated on 4 months by Neha Deshmukh

Poha Rotti Recipe – Authentic Indian Rice Flour Flatbread

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Poha Rotti. It’s a simple, rustic flatbread from India, made with flattened rice (poha) and rice flour. I remember my grandmother making these during festivals, and the aroma would fill the entire house. It’s a wonderfully comforting dish, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Poha Rotti is more than just a flatbread; it’s a taste of tradition. It’s incredibly easy to make, even if you’re new to Indian cooking. Plus, it’s naturally gluten-free and a fantastic way to use up poha! It’s perfect for a quick breakfast, a light lunch, or as a side with your favorite curry.

Ingredients

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

• 1 cup poha / avalakki (thin)
• 1 cup rice flour
• 1 onion, each
• Few sprigs curry leaves
• 2 tbsp coriander, chopped
• 1 inch ginger, each
• 2 green chillies, each
• 1 tsp cumin
• Salt to taste (approximately ¾ tsp)
• Hot water as needed
• Oil for roasting

Ingredient Notes

Let’s talk about the ingredients – a few little tips can make all the difference!

Poha / Avalakki: Types and Soaking

We’re using thin poha (also called avalakki in some parts of India) for this recipe. It’s important to rinse it gently to remove any excess starch, but don’t soak it for too long, or it will become mushy. Just a quick rinse and drain is perfect.

Rice Flour: Choosing the Right Grind

I recommend using a fine rice flour for the best texture. You can find this at most Indian grocery stores. If yours is a little coarser, that’s okay, but the rotti might be slightly more textured.

Curry Leaves: Fresh vs. Dried & Regional Variations

Fresh curry leaves are always best! They have such a wonderful aroma. If you can’t find fresh, you can use dried, but use about half the amount. Curry leaf usage varies regionally – some families add a generous handful, others prefer a more subtle flavour.

Oil: Traditional Oils for Roasting

Traditionally, these rottis are made with ghee or mustard oil. However, any neutral oil like sunflower or vegetable oil works well too. I often use groundnut oil for a lovely flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

First, rinse 1 cup of thin poha in water, then drain it well and transfer it to a large bowl.

Next, add 1 cup of rice flour, one finely chopped onion, a few sprigs of curry leaves (roughly chopped), 2 tablespoons of chopped coriander, 1 inch of grated ginger, 2 chopped green chillies, 1 teaspoon of cumin, and salt to the bowl. Give everything a good mix.

Now, gradually add hot water – a little at a time – and knead it all together into a slightly sticky dough. Don’t add too much water at once, you want it to hold its shape but still be pliable.

Grease a banana leaf or a sheet of butter paper with a little oil. Take a ball-sized portion of the dough and gently flatten it into a thin disc on the leaf.

Using your fingers, create 3-4 small holes in the dough. This helps it cook evenly and prevents it from puffing up too much.

Carefully flip the banana leaf (or butter paper) onto a hot tawa (flat griddle), pressing gently to help it adhere.

Cook for about a minute, then gently peel off the leaf. Flip the rotti once the base looks cooked.

Drizzle a little oil around the edges and cook both sides until golden brown and crispy.

Serve hot with your favourite coconut chutney!

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect Poha Rotti:

Achieving the Perfect Texture

The key to a good Poha Rotti is getting the right consistency of the dough. It should be slightly sticky, but still manageable.

Troubleshooting Sticky Dough

If your dough is too sticky, add a little more rice flour, one tablespoon at a time. If it’s too dry, add a tiny bit more hot water.

Recognizing When the Tawa is Hot Enough

The tawa should be medium-hot. You can test it by sprinkling a few drops of water on it – they should sizzle and evaporate quickly.

Variations

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

Vegan Poha Rotti

This recipe is naturally vegan! Just ensure the oil you use for roasting is plant-based.

Gluten-Free Adaptations

This recipe is already gluten-free, as long as your rice flour is certified gluten-free.

Spice Level Adjustments

Adjust the number of green chillies to your liking. My family loves a bit of a kick, so I usually add a little extra!

Festival Adaptations (Ganesh Chaturthi, Onam)

During Ganesh Chaturthi and Onam, these rottis are often made in larger quantities and offered as prasad. Some families also add a pinch of turmeric for colour.

Serving Suggestions

Poha Rotti is incredibly versatile. It’s delicious with:

• Coconut chutney (a classic!)
• Sambar
• Any South Indian curry
• Even a simple dollop of yogurt

Storage Instructions

These rottis are best enjoyed fresh. However, 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 pan to restore their crispness.

FAQs

Let’s answer some common questions:

What is the best way to prevent the rotti from sticking to the banana leaf?

Make sure the banana leaf is well-greased with oil. If you’re using butter paper, it usually doesn’t stick, but a light greasing is still a good idea.

Can I use a different type of flour instead of rice flour?

You can experiment with other gluten-free flours like sorghum flour or millet flour, but the texture will be different. Rice flour gives it that characteristic crispness.

How can I make the poha rotti crispier?

Cook the rotti on medium-high heat and drizzle a little more oil around the edges. Press down gently with a spatula while cooking.

What is the significance of making holes in the dough?

The holes allow steam to escape, preventing the rotti from puffing up too much and ensuring it cooks evenly.

Can I make these ahead of time and reheat them?

You can make the dough ahead of time and store it in the fridge for a few hours. However, it’s best to cook the rottis just before serving for the best texture.