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Orotti is a popular Rice Roti made with grated coconut from Kerala. This roti is rolled out with hand and is thicker in size. It is often served with spicy side dishes.
While Ari Pathiri is rolled out with a rolling pin and is quite thin and soft, Orotti is thick and has freshly grated coconut added to the dough. Once you make the dough, you will have to pat it down to form thick rotis. As the ingredients are just rice flour, coconut, and salt, these rotis are served with spicy nonveg gravies. These thick rotis are popular in Kanyakumari and in Srilanka as well where it is called as Pol Roti., though the source I had adapted this had given with wheat flour.
I adapted this recipe from here and its mentioned that apart from making it plain, one can make it spicy by add onions, green chilies, and cumin as well. So they also have sweet Orottis with sugar added. Well, I wanted to stick to savory version and enjoyed it with Peanut Chutney. This Kerala style of orotti is also called as Malabar orotti or thalasery orotti.
I had a busy weekend as I had to complete most of the dishes for this week. Saturday dinner was 3 different rotis, so I had my plateful! All turned out very good as I knew. We mostly make Peanut Chutney as a side dish for Ragi Roti/Bajra Roti and decided to make it for this as well. Since I was making more than 1 and also it involved clicking, the rotis tend to become little tough. One needs to make it and have it hot or at least in a relatively short span.
The other similar recipes based on rice flour are the Pathiris from Kerala, Angakar Roti from Chhattisgarh, Biyam Roti from Andhra, Ukkarisida Akki Rotti from Karnataka, trust me I have one more coming up!
I will surely be repeating these as we love these different flour rotis. So for O, I have Orotti from Kerala, where Rice and Coconut mixed to become a roti, in the AtoZ Flatbread and more, where I am doing AtoZ Indian Flatbreads. If you want to know what I am doing for O in AtoZ Dosa Varieties, check out.
A to Z Indian Flatbreads:
A for Angakar Roti
B for Bedai Poori
C Choorie Ka Parantha
D for Dhapate
E for Ellu Holige
F for Farali Poori
G for Girda
H for Hariyali Paratha
I for Indori Palak Ki Puri
J for Jalebi Paratha
K for Koraishutir Kochuri
L for Lifafa Paratha
M for Masala Paratha
N for Nachni chi Bhakri
PIN this for Later!
Step by Step pictures for making Orotti
Orotti | Rice Coconut Roti from Kerala
Ingredients Needed:
- 2 cups Rice Flour
- 1.5 cups Water hot
- 1/2 cup Coconut grated
- Salt to taste
- Cooking Oil for greasing
How to make Orotti
- Take the water in a saucepan, and bring to a boil. Reduce the heat and add the grated coconut and salt.
- Gradually add the rice flour while constantly mixing with a wooden spoon. When the rice flour thickens and forms a mass, switch off. Let the mixture be covered for 5 minutes. I made only half the recipe and hence add the hot water to the bowl with rice flour.
- After about 5 minutes, the mixture would be warm enough to handle with bare hands. You need to knead the dough when the mixture is warm.
- Continue kneading the dough till it is smooth. If required wet your palms with water while kneading to make it easier.
- Once the dough is smooth, pinch out equal balls and roll between your palms, then pat it down to 6 inch disc.
- These rotis can’t be rolled out as regular rotis. You can use a plastic sheet to help you remove the rolled out discs.
- You can use a plastic sheet or wet cloth. Either way, flatten the balls and gently pat it down further using your fingers
- Heat a pan and place the rolled out roti. Drizzle some oil, cover with a lid and cook for about 2 minutes on one side.
- Flip the orotti to cook the other side for another minute or so. There will be tiny brown spots that appear on the cooked side.
- Remove from the pan and enjoy with any side dish
- 2cups Rice Flour
- 1.5cups Water Hot
- 1/2cup Coconut grated
- Salt to taste
- Cooking Oilfor cooking
-
Take the water in a saucepan, and bring to a boil. Reduce the heat and add the grated coconut and salt.
-
Gradually add the rice flour while constantly mixing with a wooden spoon. When the rice flour thickens and forms a mass, switch off. Let the mixture be covered for 5 minutes. I made only half the recipe and hence add the hot water to the bowl with rice flour.
-
After about 5 minutes, the mixture would be warm enough to handle with bare hands. You need to knead the dough when the mixture is warm.
-
Continue kneading the dough till it is smooth. If required wet your palms with water while kneading to make it easier.
-
Once the dough is smooth, pinch out equal balls and roll between your palms, then pat it down to 6 inch disc.
-
These rotis can't be rolled out as regular rotis. You can use a plastic sheet to help you remove the rolled out discs.
-
You can use a plastic sheet or wet cloth. Either way, flatten the balls and gently pat it down further using your fingers
-
Heat a pan and place the rolled out roti. Drizzle some oil, cover with a lid and cook for about 2 minutes on one side.
-
Flip the orotti to cook the other side for another minute or so. There will be tiny brown spots that appear on the cooked side.
-
Remove from the pan and enjoy with any side dish
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92
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Posted in: Indian Cook
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