Rice Rotla
A soft, rustic flatbread from Gujarat made with rice flour. Naturally gluten-free, this simple rotla, also known as 'Chokha na Rotla', pairs perfectly with spicy curries, garlic chutney, and a dollop of ghee.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Dough (Ukad Method)
- b.In a large, heatproof bowl, combine 2 cups of rice flour and salt. Mix well.
- c.Bring 1.75 cups of water to a rolling boil. Immediately pour the boiling water over the rice flour mixture.
- d.Using a spatula or a wooden spoon, quickly mix the flour and water until it forms a shaggy, crumbly mass. Do not use your hands as it will be extremely hot.
- e.Cover the bowl and let the mixture steam for 5-7 minutes. This step is crucial for a soft dough.
- f.Once the dough is cool enough to handle but still quite warm, add 1 tsp of oil. Begin to knead the dough with the heel of your palm for 5-8 minutes until it becomes completely smooth, soft, and pliable. If it feels dry, wet your hands with warm water and continue kneading.
- 2
Step 2
- a.Divide and Shape the Rotlas
- b.Divide the warm dough into 8 equal-sized portions and roll them into smooth balls. Cover the dough balls with a damp cloth to prevent them from drying out.
- c.Take one dough ball and flatten it slightly. Dust your work surface and the dough ball with a little dry rice flour.
- d.Using your palms and fingers, gently pat and press the dough from the center outwards, rotating it as you go, to form a circle about 5-6 inches in diameter and about 1/8 inch thick.
- e.Alternatively, for an easier method, place the dough ball between two sheets of parchment paper or on a plastic sheet and roll it out gently with a rolling pin to the desired size.
- 3
Step 3
- a.Cook the Rotlas
- b.Heat a cast iron or non-stick tawa (griddle) over medium-high heat. The tawa should be hot before you place the rotla on it.
- c.Carefully lift the shaped rotla and place it on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles forming on the surface.
- d.Flip the rotla using a spatula. Cook the second side for another 45-60 seconds.
- e.Flip it one more time. Now, using a folded kitchen towel or a flat spatula, gently press down on the edges of the rotla. This will help it puff up beautifully.
- f.Cook until light golden-brown spots appear on both sides. Avoid overcooking, as it can make the rotla hard.
- 4
Step 4
- a.Serve Immediately
- b.Remove the cooked rotla from the tawa and place it in a cloth-lined container or casserole dish.
- c.Smear a little ghee on top while it's hot, if desired.
- d.Repeat the shaping and cooking process for the remaining dough balls. Serve the rotlas hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using boiling water is non-negotiable. It gelatinizes the starch in the rice flour, resulting in a pliable, non-breaking dough.
- 2Knead the dough while it's still warm to achieve the best texture. A food processor with a dough blade can also be used for kneading.
- 3Keep the unused dough covered with a damp cloth at all times to prevent it from drying out and cracking.
- 4If your rotlas are breaking, it could mean the dough is too dry or wasn't kneaded enough. Add a few drops of warm water and knead again.
- 5The tawa must be sufficiently hot. A cold or moderately hot tawa will draw moisture out of the rotla, making it hard and leathery.
- 6For beginners, the rolling pin method between parchment paper is the most foolproof way to get evenly shaped rotlas without tearing.
Adapt it for your goals.
Herbed Rotla
Add 2 tablespoons of finely chopped fresh cilantro (coriander) or fenugreek leaves (methi) to the flour before adding hot water.
Spiced RotlaSpiced Rotla
Incorporate 1/2 teaspoon of cumin seeds (jeera) or carom seeds (ajwain) into the dough for a fragrant, savory flavor.
Vegetable RotlaVegetable Rotla
Mix in 1/4 cup of finely grated carrot or bottle gourd (dudhi/lauki) with the flour. You may need to slightly reduce the amount of water.
Flour BlendFlour Blend
For a different texture and flavor, replace 1/4 cup of rice flour with jowar (sorghum) flour or bajra (pearl millet) flour.
Why this is on our healthy list.
Naturally Gluten-Free
Made entirely from rice flour, this flatbread is an excellent and safe option for individuals with celiac disease or gluten sensitivity.
Easy to Digest
Rice is known to be gentle on the digestive system. Rice Rotla is light and easily digestible, making it a suitable choice for all age groups, including children and the elderly.
Provides Quick Energy
As a good source of complex carbohydrates, Rice Rotla provides a steady release of energy, keeping you full and energized for longer periods.
Frequently asked questions
This usually happens for two reasons: the dough is too dry, or it wasn't kneaded well enough. Ensure you use boiling water and knead the dough while it's still warm until it's completely smooth and pliable. If it still feels dry, add a teaspoon of warm water at a time and knead again.