The process of cooking the flour in hot water is called Alayle. Flour is called as Peet. This special kind of roti is my all time favorite breakfast. This is a bit difficult to make initially but with practice, it can be easily mastered. Aayi’s rottis come out perfectly soft and circular. I have practiced it a lot, though initially it was a failure, I could master it after few days.
This is usually served for breakfast at my home with different sides like Vayngana nonche, Masoori bhaji, Almbe ambat, losney chutney, Engayi etc. Whatever is the side dish, these rotis make a heavenly and filling breakfast.
Ingredients:
2 cups rice flour
2 cups water
Ghee
Salt
Method:
Add salt to water and bring it to boil (Use a thick bottomed vessel). Then slowly add rice flour mixing it continuously. Heat till there is no water & the flour is of chapathi dough consistency.
Make small balls from the dough. Knead well. On a plastic sheet, spread some dry flour. Keep the ball on it and roll with rolling pin. Apply as much dough as required.
Fry on both sides on a hot tava. Apply ghee.
Serves : 4
Preparation time : 30min
Tried this one with Vaygana Nonche over the weekend for dinner. Really yummy.
I had tried the rice roti long time back. Had to throw out the dough after making couple of them as they kept on sticking 🙁 Thanks for the plastic paper idea too.
Comments from my son (He is only 3 & 1/2 years old) ‘Aayee, I like this white chapati’ That definitely tells me they were good.
Thanks for the posting shilpa….. I miss my amma, she makes this so well. I need to check whether we get rice flour in the Indian shops here. I have never tried making it before. It is eaten with Vayana Bhajji. Yummy
My pappamma used to make these yummy alayle rottis….miss them so much..
I didn’t get the roti procedure….here’s what I interpret
Plastic paper..put a bit dry rice flour on it..put the dough ball….sprinkle flour and then roll out. With a rolling pin? Or with the hand a la bhakri style??
Varsha, it needs to rolled with rolling pin. I don’t think it can be rolled with hand.
I was Browsing the net looking for some masoor dal(Whole) Recipes. I’m from karnataka too.Your recipes are very good and very authentic karnatak dishes. I make rice roti’s too but i make it a little different. I somehow feel it might be easier. Try it out and let me know. Not to offend you it even may be different practices.
Rice flour – 1 cup
salt – to taste
Water – 1-1/2 Cups
Bring the water to boil. And salt and rice flour(do not mix or do anything). Bring it to medium heat and let it stay for 18-20 mins. It will cook well. Remove from heat and take out excess water in a bowl and mix rice flour with a wooden spoon and keep on adding the remaining water as required (This will not form lumps). This will form the dough.
These are called dashmyo in Goan cuisine. They taste heavenly. Thankyou Shilpa for reminding us about our childhood Konkani recipes. Can u pls tell me how to make rice flour at home?
Shubada, I never made rice flour at home since it is readily available in all Indian stores. My mom used to send the rice to rice mill to get the flour. I think we need small mill to do that at home.
if you knead the rice dough very well may be for 1 to 2 min they won’t stick and also not tear when rolling & u don’t need a plastic sheet..just dry dust with rice flour & start rolling…
other way of making tasty rice roti is…cook rice till soft or u can take previous day rice grind it to a paste in mixer with little salt & add enough rice flour t o it to make like chapati dough…& knead it & roll it the same way…or if you have enough time instead of grinding the rice in mixer u can knead it with hand…try it.
Hey Shilpakka….I made it yesterday…was AWESOME. The first few rotis were breaking while roasting though…I guess the flour was a bit old and I was rolling them out a bit too thin like phulkas. But I am going to keep practising till I get them right!!
HI Shilpa,
Rice rotis are very famous in my native Coorg.Its done almost everyday for breakfast in almost every home! But we do it differently.We use cooked rice(even leftover soaked in water to make it soft),mash it with hands coarsely.And add enuf rice flour to get a dough.My mom makes rotis with her hands.I use the rolling pin.I havent eaten your type of rotis.The picture looks so yummy!Wish I was in India so that I could have mom’s rotti everyday.
Great Recipe for the rice roti and masoor dal subzi. Just a note, I hail from Kerala and we make the same rice roti it is called pathiri. So just wanted to let you know that most of the Kerala Grocery store have pathiri podi which is roasted featherlight rice flour. The advantage is it does not stick. We in Kerala add a tsp of oil to the dough to keep it from sticking.
Hope this helps,
Bidnu
Hey,
Cool recipe. The photo itself is so yummy.Will try it out. But i know will be a success like your other recipes.
I discovered Aayi’s Recipes by accident. A great site with lots of yummy recipes.
Thanks for posting all this. I’ve bookmarked this site. Would like to try aayi’s recipes.
Thanks…. 🙂
We make these rice ‘Bhakris’ (as they are called in Marathi) by patting and spreading the dough on palms. they are not rolled.
A favorite in Konkan (Ratnagiri, Sindhudurg) where rice is a staple.
I was searching for chapathi made with rice (gluten-free), I was not expecting any results in the search but found yours. I will try them now.
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Wonderful – these are delicious! Thanks for sharing the recipe!
Thanks….i recently been advised to be on gluten free diet…being a punjabi…….it was really hard to leave rotis………..finally i got a receipe………….
Hi everone,
Today When I was talking to my friend Anu ,she told me this recipe .It turned out just great .I mixed greenchilli paste,cumin seeds,coriander leaves to that dough.I roasted it on Tava and then directly on fire( like ROti or Phulaka)
This is very nice substitute for chapati .(gluten free)
It is yummy!
It is yummy
It is wonderful
It was awesome,it came out really well
hi shilpa i tried your roti recipe it came out very well thanks i keep trying your recipes n iam always on your site
Tried the rotis today. They were delicious. I’ve been looking for a good recipe as I’m presently going wheat free and do miss eating phulkas. Thanks.
Hey Shhilpakka,
When i was a kid .. We had shifted to hubli ,where akki roti was a common food, she tried making it adding onions , green chillies…. it didnt come out very well…and after that she and me both disliked akki roti …. Now v r in Mysore .. even in this place akki roti is very famous…. many of my classmates used to bring it for lunch.My friend asked me to take a bite and I liked it….i asked d recipie….she never gave..But when i saw this i was too happy….. we tried it today.. it came out very well …. Thank u and ur aayi .. for such yummy recipes…
Hey Shhilpakka,
When i was a kid .. We had shifted to hubli ,where akki roti was a common food,i asked my mom to make some..she tried making it by adding onions , green chillies…. it didnt come out very well…and after that she and me both disliked akki roti …. Now v r in Mysore .. even in this place akki roti is very famous…. many of my classmates used to bring it for lunch.My friend asked me to take a bite and I liked it….i asked d recipie….she never gave..But when i saw this i was too happy….. me and my mom tried it today.. it came out very well …. Thank u and ur aayi .. for such yummy recipes…
We make rice rotis in our native village of Vasai, a suburb in northern Mumbai. These rotis are pressed with a roti maker, an old design flat machine. A pinch of oil is spread on the roti maker and a small dough of the rice flour is pressed into it with the handle. You get excellent results with this. These machines are not like the new rotis makers which are actually useless but in Marathi this machine is called a roti yantra.
The side with the rice roti in d picture looks yummy….can u tell me what that dish is.
It is masoori bhaji