Follow these steps for perfect results
Coriander Leaves
finely chopped
Ghee
for shallow frying
Salt
to taste
Jaggery
powdered
Whole Wheat Flour
Fresh Coconut
freshly grated
Onion
finely chopped
Sooji (Semolina/ Rava)
fine
Ginger
grated
Water
for kneading
Curry leaves
minced
Green Chillies
minced
Hung Curd (Greek Yogurt)
Oil
for cooking
In a large mixing bowl, combine the semolina and wheat flour.
Add hung curd and water, mixing to a thick idli batter consistency.
Incorporate coconut, green chilies, onion, ginger, curry leaves, coriander, and salt.
Mix well, ensuring a thick, non-runny consistency.
Heat a flat pan over medium heat and drizzle with oil.
Ladle a full portion of batter onto the hot pan and spread slightly.
Drizzle more oil on top.
Cook for 3 minutes, then flip and cook for another 3 minutes on the other side.
Serve hot with coconut chutney or a dollop of butter.
Expert advice for the best results
Adjust the amount of green chilies to your spice preference.
Add a pinch of turmeric for color and flavor.
Ensure the batter is not too runny for best results.
Everything you need to know before you start
5 mins
Batter can be made a few hours in advance.
Serve hot, arrange on a plate, and garnish with a sprig of coriander.
Serve with coconut chutney or butter.
The spices in the chai complement the rotti.
Discover the story behind this recipe
A popular breakfast and snack item in Mangalorean cuisine.
Discover more delicious Mangalorean Breakfast, Snack recipes to expand your culinary repertoire