Monday, 18 April 2016

Orotti | Rice flour tortillas

Yay !! Exactly 2 more weeks - 12 more recipes to complete this mega marathon. Well I am not yet fully prepared for next week's recipes.. The last set of alphabets seem to be the most difficult. I am still hoping that I will get authentic kerala recipes for those letters. Moving over to today's alphabet 'O'. The first choice for alphabet O was obviously - olan. But I already had the recipe of olan in my blog. So then I started my search for recipes from O and landed up in thasneen's page. Here I saw a recipe named Orotti. This was the first time I heard this name.

On further reading I understood that Orotti is a chapathi kind of recipe made out of rice flour. It is similar to pathiri but has some additional ingredients. Pathiri is quite thin and has a soft texture while orotti is slightly thick. It seems the muslim community in Kerala make this during the ramzan month. I surfed for more recipes for Orotti and found very few. All of them differed a bit so i decided to stick to thasneen's page.  This would be a very good breakfast recipe when served with mild spicy chutney or kurma. I served with hariyali chicken. While having orortti, some people pour coconut milk over the orotti and then pour the spicy curry over it.


Rice flour - 2 cups
Water - 1 and 1/2 cup
Grated coconut - 2 tbsp
Cumin seeds - 1 tsp
Salt - to taste
Oil / Ghee - 1 tbsp


  • Boil the water in a saucepan, when the water starts to boil add the oil/ghee and salt to it.
  • In a bowl, mix the flour, grated coconut and cumin seeds.
  • From the boiling water keep 1/2 a cup of water aside and then lower the heat.
  • Add the rice flour mixture to the boiling water and mix well. Take care not to form any lumps.
  • Use a wooden spoon for best results. If the 1 cup of water is not sufficient add the water from remaining 1/2 cup little by little and mix the flour. I ended up adding 1 and 1/4 cups of water.
  • Remove the flour dough from heat. Let it cool down a bit - say for 10 minutes.
  • Then knead the dough with your hands when the dough is still warm. Knead thoroughly such that the dough becomes a smooth ball.

  • Make medium shaped balls out of the dough.
  • You can press the dough in chapathi maker or tortilla maker or directly on the tava.
  • Heat the dosa tava. Grease it with little oil. Place the orotti over it.
  • Let small light golden brown spots form on the bottom side, flip it over.
  • Cook for one minute. The orotti will slightly raise.
  • Remove and place it in hot pack.

Serve with your favourite curry. Preferably some spicy masala curry.


  • Remember to grease the tava after every orotti is cooked otherwise the orotti may stick to the tava.
  • If the dough is too dry, sprinkle little warm water to make it smooth.
  • The orottis should be thick - don't make it too thin.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63


  1. Noone can figure out from the pictures that these are rice flour based. You have done a good job with those soft, puffy rotis.

  2. Yes those rotis seem to have turned out so well and nothing like the rice rotis I have seen..good one..

  3. Rice flour rotis flavoured with coconut looks so soft and yum..

  4. Rice flour roties look perfect and beautifully made.

  5. Wow, these tortillas sounds fabulous and you nailed them prefectly. Well done.

  6. Rice roti looks so perfect .I could never make them so perfect.Lovely

  7. Wow excellent rotis , so beautifully puffed up . Instantly bookmarked .

  8. Great share... Addition of coconut is very nice. Love those perfect round shapes.

  9. Well made. They look like regular rotis.

  10. Tortillas look so perfect. They are so round and look amazing with addition of all those ingredients.

  11. Such perfect tortillas made from rice flour. Perfect!!

  12. That's a very interesting roti using rice flour and coconut. They look yummy!!

  13. very interesting recipe using rice flour and coconut. Can be a lovely gluten free choice!

  14. they look so soft and fluffy - perfect to dip into curry