Rava Roti Recipe – Easy Semolina Flatbread with Step-by-Step Instructions

Last Updated on 5 months ago by Neha Deshmukh

Rava Roti Recipe – Easy Semolina Flatbread With Step-By-Step Instructions

Hey everyone! If you’re looking for a quick, easy, and incredibly satisfying flatbread, you have to try Rava Roti. I remember the first time I made these – I was a little intimidated by rolling them out, but honestly, it’s much simpler than it looks. Plus, the slightly nutty flavor of the semolina is just divine. Let’s get cooking!

Why You’ll Love This Recipe

Rava Roti is a fantastic addition to any Indian meal. It’s a lighter alternative to traditional wheat rotis, and cooks up super fast – perfect for busy weeknights. They’re wonderfully versatile too, pairing beautifully with everything from a simple dal to richer curries. Honestly, once you make these, they’ll become a regular in your rotation.

Ingredients

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

• 2 cup water
• ?? tsp salt (about ¾ tsp is good!)
• 1 tsp oil
• 1 cup rava / semolina

Ingredient Notes

Let’s talk rava! The type of semolina you use makes a difference.

• Fine Rava (Sooji): This will give you a softer, more delicate roti. It’s great if you prefer a melt-in-your-mouth texture.
• Coarse Rava: This results in a slightly more textured roti, with a bit more bite. I personally love using medium rava for a nice balance.
• Oil: Traditionally, many families in India use mustard oil for a lovely pungent flavor. However, vegetable oil or sunflower oil work perfectly well too – use whatever you’re comfortable with!

Step-By-Step Instructions

Alright, let’s get down to making the roti!

1. First, in a kadai or deep pan, bring the water, salt, and oil to a boil.
2. Now, slowly add the rava/semolina while stirring constantly. This is important to prevent lumps! Keep stirring until all the water is absorbed.
3. Once the rava has absorbed the water, cover the pan and let it simmer for about 2 minutes, until the rava is fully cooked.
4. Transfer the cooked rava to a bowl and let it cool slightly. Then, gently knead it into a smooth, soft dough. Don’t over-knead!
5. Pinch off a ball-sized portion of dough. Dust your rolling surface with a little rice flour (this prevents sticking!).
6. Roll the dough out into a thin roti, about 6-7 inches in diameter. Don’t worry if it’s not perfectly round – rustic is beautiful!
7. Heat a flat griddle or tawa over medium-high heat. Carefully place the roti on the hot pan.
8. Cook for a minute or two, until you see bubbles forming. Flip the roti and cook the other side until it’s lightly golden brown.
9. Now, gently press around the edges of the roti with a clean cloth or spatula. This will help it puff up beautifully!
10. Once puffed up, remove from the heat and serve immediately.

Expert Tips

• Don’t skip the rice flour dusting! It really helps prevent the roti from sticking to the rolling surface.
• Hot Tawa is Key: Make sure your tawa is nice and hot before you start cooking the rotis.
• Gentle Rolling: Roll the rotis gently to avoid tearing the dough.
• Patience with Puffing: Sometimes the roti takes a little encouragement to puff up. Keep gently pressing around the edges.

Variations

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

• Gluten-Free Adaptation: This recipe is naturally gluten-free as long as you use pure rava! Double-check the packaging to be sure.
• Spice Level Adjustment: Add a pinch of red chili flakes to the dough for a little heat. My friend, Priya, loves adding a dash of turmeric too for color and flavor.
• Maharashtra Style: My auntie always adds a pinch of asafoetida (hing) and a sprinkle of cumin seeds to the dough. It gives it a lovely aromatic flavor!

Serving Suggestions

Rava Roti is incredibly versatile! Here are a few of my favorite ways to serve it:

• With Malai Kofta – the richness of the kofta pairs perfectly with the light roti.
• Alongside a simple Dal Tadka.
• Served with any of your favorite Indian curries – vegetable, chicken, or lamb.
• Even with a side of yogurt and pickle!

Storage Instructions

Rava Rotis are best enjoyed fresh, but you can store leftovers in an airtight container for up to 2 days. Reheat them on a tawa or in a microwave. They might lose a little of their puffiness, but they’ll still taste delicious!

FAQs

Let’s answer some common questions:

• What type of rava works best for rava roti? Medium rava is a great all-rounder, but you can use fine or coarse depending on your preference.
• Can I make the dough ahead of time? Yes, you can! Just cover the dough and let it rest for up to an hour.
• How do I prevent the roti from sticking to the rolling surface? Rice flour is your best friend! Dust the surface generously.
• What is the best way to puff up the roti? Gentle pressing around the edges with a clean cloth or spatula usually does the trick.
• Can I use ghee instead of oil? Absolutely! Ghee will add a lovely richness to the rotis.