Quick Semolina Roti Recipe – Indian Flatbread with Onion & Chilies

Last Updated on 2 months by Neha Deshmukh

Quick Semolina Roti Recipe – Indian Flatbread with Onion & Chilies

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, delicious, and satisfying breakfast or snack options. This semolina roti recipe is a total lifesaver – it’s ready in under 20 minutes and tastes amazing with a dollop of chutney. I first stumbled upon this recipe when I was craving something savory and didn’t want to spend hours in the kitchen. It’s been a family favorite ever since!

Why You’ll Love This Recipe

This semolina roti (also known as Rava Roti) is a fantastic alternative to traditional wheat-based rotis. It’s light, slightly textured, and incredibly flavorful thanks to the onions, chilies, and fresh herbs. Plus, it’s super versatile – perfect for a quick breakfast, a light lunch, or even a snack. Honestly, it’s just a really good, comforting Indian flatbread that’s easy to make!

Ingredients

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

• 1 cup semolina/rava/sooji
• 0.25 cup sour curd
• 1 big onion (finely chopped)
• 1-2 green chilies (finely chopped)
• 1 inch ginger (finely chopped)
• A few curry leaves (chopped)
• Few coriander leaves (chopped)
• As needed salt
• As needed water

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

Semolina (Rava/Sooji) Varieties

There are a few different types of semolina you can use. I prefer using fine semolina (rava) for a softer roti, but coarse semolina (sooji) works too – it’ll just give you a slightly more textured result. About 150-200g of semolina is what you’re looking for.

Sour Curd – The Key to Softness

Don’t skip the sour curd! It’s what gives the roti its lovely texture and slight tang. If you don’t have sour curd, you can add a teaspoon of lemon juice to regular curd and let it sit for about 15-20 minutes. Around 60ml of curd is perfect.

Regional Onion & Chili Variations

Feel free to adjust the amount of green chilies to your spice preference. In my family, we love a good kick, so I usually add two! And the type of onion you use is up to you – red, white, or yellow all work beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, combine the semolina, sour curd, chopped onion, green chilies, ginger, curry leaves, coriander leaves, and salt.
2. Gradually add water while mixing to form a thick batter – it should be slightly thicker than idli batter consistency. Don’t add all the water at once; you can always add more if needed!
3. Heat a dosa tawa or non-stick pan over medium heat. Pour a ladle of batter and spread gently with a spatula or wet hands. Wetting your hands prevents the batter from sticking.
4. Drizzle oil around the edges. Cover and cook for 2-3 minutes until the base turns golden brown.
5. Flip the roti and cook the other side for 1-2 minutes until crisp. Keep an eye on it – semolina can burn quickly!
6. Serve hot with your favorite chutney or pickle.

Expert Tips

• Resting the batter: Letting the batter rest for about 10-15 minutes allows the semolina to absorb the water, resulting in a softer roti.
• Don’t overmix: Overmixing can develop the gluten in the semolina, making the roti tough.
• Medium heat is key: Cooking on medium heat ensures the roti cooks through evenly and doesn’t burn.

Variations

• Vegetable Medley: My friend Priya loves adding grated carrots and capsicum to the batter for extra nutrients and flavor.
• Spice it Up: A pinch of red chili powder or a dash of cumin seeds can add a lovely warmth.
• Cheese Please: My kids adore when I add a sprinkle of grated cheese to the batter – it makes it extra cheesy and delicious!

Vegan Adaptation

Want to make this recipe vegan? Simply substitute the sour curd with plant-based yogurt (like cashew or soy yogurt). It works beautifully!

Gluten-Free Considerations

Semolina can contain traces of gluten depending on the processing. If you need a completely gluten-free option, you can try using gluten-free semolina or a blend of gluten-free flours.

Spice Level Adjustment

Adjust the number of green chilies to suit your taste. You can also remove the seeds from the chilies for a milder flavor.

Quick Weekday Breakfast Adaptation

To save even more time on busy mornings, you can prepare the batter the night before and store it in the fridge. Just give it a quick stir before using.

Serving Suggestions

These rotis are amazing with:

• Coconut chutney
• Tomato chutney
• Mint-coriander chutney
• Pickle (mango pickle is a classic!)
• A simple yogurt dip

Storage Instructions

Leftover rotis can be stored in an airtight container at room temperature for up to 2 days. Reheat them on a tawa or in a microwave before serving.

FAQs

What type of semolina works best for this roti?

Fine semolina (rava) gives a softer roti, but coarse semolina (sooji) works too for a more textured result.

Can I use regular curd instead of sour curd?

Yes, you can! Just add a teaspoon of lemon juice to regular curd and let it sit for 15-20 minutes to sour it.

How do I get the roti to be crispy and not soggy?

Make sure the tawa is hot enough and don’t add too much water to the batter. Cooking it until golden brown on both sides also helps.

Can this batter be made ahead of time?

Absolutely! You can prepare the batter the night before and store it in the fridge.

What are some other chutney options to serve with this roti?

Coconut chutney, tomato chutney, mint-coriander chutney, and even a simple yogurt dip all pair wonderfully with these rotis.