Rava Rotti | Savoury Semolina Pancake from Karnataka
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.
Ingredients
For the Dough
- 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
For Pan Frying
- 4-5 tsp Oil I 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. :)
Nutrition
Calories: 252 kcalCarbohydrates: 36 gProtein: 7 gFat: 9 gSaturated Fat: 4 gTrans Fat: 1 gCholesterol: 4 mgSodium: 27 mgPotassium: 226 mgFiber: 3 gSugar: 3 gVitamin A: 1916 IUVitamin C: 2 mgCalcium: 58 mgIron: 2 mg