Popular Indian style of making flatbread with rice flour, water, and seasoned with salt. Chawal ki roti is a super soft and tasty breakfast served with chutney or curry.
This is one of the traditional dishes prepared in my home town with the same name as ‘Chawal Ki Roti’. It is also called by various other names like Rice Bhakri, Akki roti, Pathri, and so on. This kind of flatbread is usually served with a spicy curry or spicy chutney.
I know a few people in my life who are very good at making rice roti, I can say that they have a mastery over it. But when I approach them and ask them about the recipe and tips to make it, the only reply I get is that they are not sure of the measurements. Probably they just eyeballed and went with whatever felt was best for them. Being a food blogger, I have to produce a recipe with the correct measurements as the reader might just blindly follow it. Well, then I decided to try out some proportions and master them before it appears on my blog and youtube channel.
I would also like to warn you by saying that it is always with practice that you can master the art of making a ‘Chawal Ki Roti’. Do not be disheartened or demoralized in case if you do not get it on the first attempt. I too failed many times before I got to make a perfect puffing soft rice roti. I shall do my best to give you all the tips and tricks that I follow to make a perfect Akki Roti.
Steps in making Rice Roti ~ Chawal Ki Roti ~ Akki Roti
Step 1:
The first step is to get your hands on the rice flour which is roasted and mostly It will be mentioned on the packet. Always go for a good brand rather than a cheap or unknown one. The brand which I used in my recipes is Double Horse.
The proportion of flour and water is 1: 1.4. If you take 1 cup of rice flour then you need 1 and 1/4 cup of water.
Step 2:
Let the water come to a full boil but reduce the heat while adding the rice flour. Remember that the water has to be seasoned with salt and oil. Here I have used coconut oil which gives the roti a nice flavor and adds to the softness too.
The tricky part is when you add the flour in hot water, the main concern at that moment is about the formation of lumps. I suggest that you keep stirring the flour in a slow pace and without hurrying. It is completely fine to have a lumpy mixture. The main idea is to make sure that the rice flour gets cooked; which helps in building the gluten in the dough. Once the water has completely dried up, just cover the vessel and let the lumpy rice flour mixture rest for about 5 minutes.
Step 3:
The third step involves the kneading of the steaming hot dough. If I am not able to handle and get my hands into the hot rice flour mixture, I use a rubber spatula to just break down all the lumps. Just by doing this, I give it some time to cool down further so that I can comfortably use my hands to knead the dough. I spend almost 5 to 7 minutes kneading the warm rice flour mixture so that it turns into a smooth, soft, and lump-free dough. Kneading perfectly with patience is the secret to a perfect Rice Roti.
Step 4:
Now comes the step where the dough is rolled out into a disc. You can either use rice flour or all-purpose flour for dusting. I find all-purpose flour the best option as the rotis slide easily while rolling. To even out the rough edges, always use a sharp edge lid of a similar size. Just place the lid over the rolled roti and cut off the uneven edge but retain the extra dough. Roll out a bit more to make the roti thin and even on all sides. To make things even easier, you can always use a roti press which is a heavy metallic press where you just keep the single roti dough and press it to get a flattened roti without making any efforts to roll it.
Step 5:
Heat a nonstick flat pan and cook the rice roti on both sides till it puffs and is cooked perfectly. This step hardly takes about 3 to 4 minutes per roti.
In case if you have any queries regarding the steps and procedure, do watch my video below or simply leave a comment in the comment box.
Curries to be served with Rice Roti
Easy One Pot Chicken & Potato Curry
Step by step method of making Chawal Ki Roti
Chawal Ki Roti ~ Rice Roti ~ Rice Flour Tortilla ~ Akki Roti Video
Chawal Ki Roti
Ingredients
- 2 cups of roasted rice flour
- 2 ½ cups of water
- 1 tablespoon coconut oil/vegetable oil
- ¾ teaspoon salt
Instructions
- Measure 2 cups of rice flour and set aside in a bowl.
- Heat 2 ½ cups of water along with oil and salt. When it starts to boil, lower heat and add all the flour at once to the water.
- Using the handle of a wooden spoon, stir the rice flour for 1 minute or until it mixes with water and forms a dry mixture. If there are lumps, it is completely fine. Turn off the heat and set aside covered for 5 minutes.
- Empty the rice flour mixture into a large mixing bowl. Start kneading the mixture when it is still very hot with the help of a spatula or a wooden spoon.
- Dip your hand in cold water and start kneading when it feels comfortable to handle the heat. Knead the mixture for 5 to 7 minutes till it forms into a soft and smooth dough without any lumps.
- Divide the dough into 10 parts. Form into a smooth lemon size balls and roll into a disc of 8 inches in diameter. You will find that the edges are rough and uneven.
- Take a 7-inch diameter lid of a saucepan and cut the uneven edges using the lid. Collect all the cut-out edges and make more rotis out of it.
- Roll out again with a rolling pin to make the roti more thin and flat.
- Heat a flat pan and cook the rice roti on both sides till it puffs.
- Keep the cooked rotis covered in a cloth. Serve hot with any spicy curry or chutney.
- This measurement of flour is good enough to make 15 rice rotis of medium size (7 inches in diameter).
Video
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