Rice Flour Roti Recipe – Easy Carrot & Besan Flatbreads

Last Updated on 2 months by Neha Deshmukh

Rice Flour Roti Recipe – Easy Carrot & Besan Flatbreads

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak a little extra goodness into everyday meals. These Rice Flour Rotis are exactly that – a simple, delicious way to enjoy a comforting flatbread with a boost of veggies and the lovely texture of rice flour. I first made these when trying to use up leftover rice, and honestly, they’ve become a regular in my kitchen ever since!

Why You’ll Love This Recipe

These aren’t your average rotis. They’re soft, slightly chewy, and packed with flavor thanks to the grated carrot, onions, and a touch of spice. Plus, using rice flour makes them wonderfully light and easy to digest. They’re perfect for a quick weeknight dinner, a satisfying lunch, or even a festive brunch. Trust me, once you try these, you’ll be hooked!

Ingredients

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

• 2 cups cooked rice (about 300g)
• 1 cup whole wheat flour (atta – about 120g)
• 0.5 cup gram flour (besan – about 60g)
• 1 onion, finely chopped
• 1 carrot, grated
• 2 green chilies, finely chopped (adjust to your spice preference!)
• 1 tablespoon ginger-garlic paste
• 0.5 cup coriander leaves, chopped
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• 2 tablespoons yogurt
• 3 tablespoons ghee/oil (for cooking)

Ingredient Notes

Let’s talk ingredients! Rice flour is the star here – it gives these rotis a unique texture and a subtle sweetness. I usually use leftover rice, but you can also use freshly cooked rice, cooled completely.

Besan (gram flour) adds a lovely nutty flavor and helps bind the dough. Don’t skip it! You can find it at most Indian grocery stores, or even online.

Now, rotis are a staple across India, and every region has its own twist. Some people add chopped tomatoes, others use different flours like bajra or jowar. Feel free to experiment and make it your own! The amount of green chili is also very regional – some like it mild, others fiery hot!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the cooked rice, whole wheat flour, gram flour, grated carrot, chopped onion, coriander leaves, green chilies, ginger-garlic paste, turmeric powder, red chili powder, cumin seeds, and yogurt.
2. Now, get your hands in there and knead everything together. It should come together into a soft dough. If it’s too dry, add a little water, a tablespoon at a time, until it reaches the right consistency.
3. Cover the dough and let it rest for about 15 minutes. This allows the flours to hydrate and makes the rotis easier to roll.
4. Divide the dough into equal-sized balls. I usually make about 8-10 rotis from this recipe.
5. On a lightly floured surface, roll each ball into a thin circle. Don’t worry if they’re not perfect circles – rustic is charming!
6. Heat a griddle or tawa over medium heat. Brush it lightly with ghee or oil.
7. Cook each roti for about 2-3 minutes per side, or until you see golden brown spots appear. Brush with ghee/oil as needed.
8. Serve hot!

Expert Tips

• Don’t over-knead the dough, or the rotis can become tough.
• If the dough is sticking to the rolling pin, add a little more dry flour.
• A well-heated griddle is key to getting those beautiful golden brown spots.
• Press gently while rolling to ensure even thickness.

Variations

My family loves to customize these rotis. Here are a few ideas:

• Spinach Roti: Add a cup of chopped spinach to the dough for an extra dose of greens. My kids don’t even notice it’s there!
• Potato Roti: Mashed potatoes make these rotis extra fluffy.
• Spicy Roti: Add a pinch of cayenne pepper or a finely chopped Serrano pepper for a real kick.

Vegan Adaptation

Want to make these vegan? It’s super easy! Simply substitute the yogurt with a plant-based yogurt alternative, like cashew or soy yogurt. You can also use vegan butter or more oil instead of ghee.

Gluten-Free Adaptation

Good news for those avoiding gluten! Rice flour is naturally gluten-free, but make sure your besan (gram flour) is certified gluten-free as some brands may process it in facilities that also handle wheat. You can also substitute the whole wheat flour with a gluten-free flour blend.

Spice Level Adjustment

Don’t like too much heat? Reduce the number of green chilies or omit them altogether. If you like it spicy, feel free to add more! A pinch of red chili flakes can also add a nice touch.

Festival Adaptations

These rotis are fantastic for festivals like Holi! They’re a great accompaniment to festive dishes and can be made in larger batches for gatherings.

Serving Suggestions

These rotis are incredibly versatile. Here are a few of my favorite ways to serve them:

• With a side of your favorite chutney (mango chutney is amazing!)
• Alongside a bowl of creamy yogurt or raita.
• Paired with a spicy pickle.
• As part of a thali (Indian platter) with various curries and side dishes.

Storage Instructions

Leftover rotis can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat them on a griddle or in a microwave before serving.

FAQs

What type of rice works best for this roti?

Any type of cooked rice will work, but I find that long-grain rice like basmati gives the best texture.

Can I make the dough ahead of time?

Yes, you can! Just prepare the dough and store it in an airtight container in the refrigerator for up to 24 hours.

Is it possible to cook these rotis on a tawa without ghee/oil?

You can, but they might stick to the tawa. Using a little ghee or oil helps them cook evenly and prevents sticking.

What chutneys or pickles pair well with these rotis?

Mango chutney, mint-coriander chutney, and lime pickle are all fantastic choices!

How can I adjust the sweetness level in the roti?

The sweetness comes from the rice itself. If you prefer a less sweet roti, you can use a less sweet variety of rice or add a squeeze of lemon juice to the dough.