Rava Rotti | Savoury Semolina Pancake from Karnataka
Aruna
Rava Rotti is a savoury Semolina Pancake from Karnataka. All you need as an accompaniment to this crisp Ravi Rotti is some coconut chutney or molaga podi. You can make this as a vegan recipe as well.
1CupRava, SemolinaFine Rava or Chiroti Rava Preferred
1/3CupFinely Chopped Onion
1/3CupGrated Carrot
1/4CupGrated Coconut
4Finely Chopped Green Chilli
1tspGrated Ginger
1/4CupFinely Chopped CorianderYou could also add some Dill
1/2CupYogurt, DahiSour Yogurt preferred; For a Vegan version, use water.
1tspCumin
To TasteSalt
For Pan Frying
4-5tspOilI used Coconut Oil
Instructions
Making the Dough for the Rava Rotti
In a large bowl, add together all ingredients listed under "For the Dough".
Using your hands, mix well to form a soft ball.
Cover and set aside for 10-15 minutes.
Making the Rava Rotti
Divide the dough into 4 equal parts.
Over medium heat, heat a tava or griddle.
Add 1/2 tsp oil and grease the surface of the tava.
Leave the pan on medium flame.
Take some water in a small bowl. You will need this to shape the Rotti.
Using a few drops of oil, grease a 8" piece of banana leaf or foil.
Place one portion of the dough on the greased sheet.
Dip your hand in the bowl of water.
Using this wet hand, press the dough ball into a 6" round pancake.
Lift the foil/banana leaf along with the pancake.
Place the Rava Rotti face down on the pan.
Wait for a few seconds and peel off the leaf or foil.
Drizzle a few drops of oil along the edges of the Rava Rotti.
Over medium flame, let the Rava Rotti cook till the surface starts to dry out.
Flip over. The cooked surface should be light golden brown.
Drizzle a few drops of oil along the edges of the Rava Rotti.
Over medium flame, let the Rava Rotti cook for about 2 mins. Using a spatula, gently lift the Rotti and check that the side touching the tava is light golden brown.
Serve the Rava Rotti hot with some Coconut Chutney or Molaga Podi.
Notes
You can also add Sabbasige Soppu or Dill to enhance the flavour.
I used Coconut Oil for pan-frying and that added an extra element of flavour.
I sometimes grind the Coconut, Ginger and Green Chillies together to get some extra flavour.
I hear that it tastes great with butter as well though I am yet to try this. :)