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Rice Flour Onion Rotti

17 Jun

Ullipaya Tapala Rotti.

This is a thick roti / rotti made with rice flour. Onion is ground into paste with dried red chiles. Rice flour is added to the onion mixture and form into a soft dough. The dough is then spread on a deep pan and cooked on low flame till little crisp. Rice flour onion rotti can be served with garlic pickle or with any pickle of your choice.
Makes: around 2 Rice Flour Onion Rotti.


Rice Flour 1 Cup
Onion 1 Small
Whole Red Chiles 1 – 2
Salt to taste
Oil 1 tsp

Method of preparation:

Peel and roughly chop the onion.
Break the dried red chiles and discard the seeds.

Grind onion, broken red chiles and salt into coarse paste adding little water.
Bring to boil around a cup of water, add the ground onion paste.
Remove the pot from heat and stir in the rice flour.
Keep covered and let the mixture cool down so it is warm enough to handle.
The dough feels soft and but holds its shape when formed into a ball.
Divide the rice flour onion dough into two portions.

Heat a small wok or appam pan on medium heat.
Apply quarter tsp of oil and place a portion of rice flour onion mixture on the pan.
Carefully spread the mixture with wet fingers into somewhat thick roti.
Make a hole in the middle of the roti and pour few drops of oil inside the hole and around the roti.
Cook covered on low flame for around 5 minutes and remove the lid.
Simmer and let the rice flour onion rotti crisp up for around 5 minutes on both sides.
Remove the rice flour onion rotti onto a plate and repeat the same with remaining portion of the mixture.
Serve rice flour onion rotti with garlic pickle or with any pickle of your choice.
Notes: Make sure to cook the rotti well.

Suggestions: Roti is hard – reduce amount of rice flour and cook for less amount of time.
Roti is starchy – cook on low heat for more time.
Variations: Check other variations of the rice flour rotti here.
Other Names: Rice Flour Onion Rotti, Ullipaya Tapala Rotti.