Kerala Orotti
Kerala Orotti is a thick rice flour and coconut flatbread flavored with shallots and fennel, then cooked on a tawa.
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25 mintotal
Prep 10 min · Cook 15 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Active time only; boiling water helps the rice dough bind before patting and cooking.
Method
In a heavy pan, bring the measured water to a rolling boil and add the salt.
In a mixing bowl, combine the roasted rice flour, freshly grated coconut, crushed shallots, and fennel seeds.
Pour the boiling water into the dry mixture carefully and stir with the back of a wooden spoon. Cover for 5 minutes, until cool enough to handle.
5 min
Oil your hands lightly with coconut oil and knead the warm mixture into a smooth, cohesive dough.
Take a lemon-sized ball and place it on greased parchment or banana leaf. Pat outward with your fingers into an even 1/4-inch-thick circle.
Heat a tawa over medium heat and transfer the flattened orotti onto it. Cook for about 2 minutes.
2 min
Flip, drizzle a little coconut oil around the edge, and cook until both sides have golden-brown spots.
How to tell it's done
Orotti should be thicker than pathiri, softly chewy, and flecked with toasted coconut and shallot.
Nutrition
Per serving, from 2 servings.
Estimate: FairSome household measures use estimated gram weights.
416kcal
Where the calories come from
- Protein5.8 g6%
- Carbohydrate69.8 g67%
- Fat12.4 g27%
- Sugars
- 2.9 g
- Saturated fat
- 9.8 g
- Fibre
- 4.1 g
- Sodium
- 590 mg
- Potassium
- 199 mg
- Calcium
- 34 mg
- Iron
- 1 mg
Estimated from the ingredient list using reviewed food-composition sources, including USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
Use fresh coconut and coconut oil for the right Kerala flavor. Desiccated coconut makes the dough drier and less fragrant.
What to serve it with
Serve with Kerala vegetable stew, chicken curry, kadala curry, or coconut chutney.
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