I actually started out to make Rava Dosa because my father loves it but then decided to make this crisp Rava Rotti. This savoury Semolina Pancake from Karnataka is so very easy to make and is quite a change from the usual. All the ingredients you need to make this pancake are easily available at home and so you make this in a jiffy if you have unexpected guests. It will be something different and unusual for you to serve. 🙂
What I loved about the Rava Rotti was that it remained crisp even after cooling down and so I could make a bunch of them a few minutes in advance. (This is not the case with the other favourite from Karnataka, Akki Rotti, which has to be eaten straight off the tava.)
All you need to enjoy this savoury crisp pancake is some Molaga Podi, Coconut Chutney, or Sambar.
Karnataka Rava Rotti
How to Make Rava Rotti | Savoury Semolina Pancake from Karnataka
Rava Rotti | Savoury Semolina Pancake from Karnataka
Ingredients
- 1 Cup Rava, Semolina Fine Rava or Chiroti Rava Preferred
- 1/3 Cup Finely Chopped Onion
- 1/3 Cup Grated Carrot
- 1/4 Cup Grated Coconut
- 4 Finely Chopped Green Chilli
- 1 tsp Grated Ginger
- 1/4 Cup Finely Chopped Coriander You could also add some Dill
- 1/2 Cup Yogurt, Dahi Sour Yogurt preferred; For a Vegan version, use water.
- 1 tsp Cumin
- To Taste Salt
- 4-5 tsp Oil I used Coconut Oil
Instructions
- 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.
- 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. 🙂
I just love semolina in any way of preparation and love the idea of this quick pancake. Hope to try it soon. Thanks! 🙂
This is an all time family favorite, like you said it can done almost instantly. sometimes I add, rice flour or maida particularly if senior citizens are around as it soften the rotti. there are times I cheat and empty the left over upma into it.
They look so good, I love how semolina flour crisps breads up 🙂
Me too…… And they stay crisp for a while.
Thank you so much for a Delicious and easy to make recipe. My family loved it so much..
I am happy to hear you liked it.