Here’s how you can make soft, supple, and healthy homemade Roti. Enjoy this everyday Indian flatbread with a variety of different side dishes that can be easily scooped up. Follow the steps through and you can have hot Rotis on your plates in no time.
It came as quite a shock to me that people abroad consider Naan as the staple food for Indians. I will lose some marbles if one more person tells me that Naan bread is a staple dish for us Indians. Don’t get me wrong. Naans taste great and go amazingly with certain dishes. But they shouldn’t represent Indian foods. Essentially because naans are made in LARGE hot clay ovens or tandoors only found in restaurants. It seems uncomplicated but owning a tandoor is not as easy as it sounds. The maintenance itself will drill a hole in the pocket. Secondly, Naan requires leavened dough prepared with all-purpose flour and atta flour.
Since Rotis are unleavened bread and don’t require kneading and proofing, it is consumed every day. People have it three times a day with side dishes like Palak Paneer (Vegan) or Chana Masala .
What is Roti?
People from different parts of the globe consume a variation of this everyday staple Indian bread. This polyonymous dish is called many things in India – Rotis or Phulkas or Chapatis.
Rotis are made by mixing wholewheat flour, known as atta, salt, and water into an unleavened dough (also called A tta ). The salt is optional. Many households don’t put the salt in while kneading the dough. Once the dough is ready, it’s flattened out with a rolling pin. These flattened dough pieces are cooked on both sides on a heated pan or Tawa . The dough flattening requires a little bit of talent and lots of practice.
You can prep the dough in advance and store it in the fridge for up to a day or two. You can make other dishes like Paranthas using wheat dough or Atta. Paranthas are like Rotis but they are stuffed with a filling e.g. Tofu Stuffed Paranthas and Gobi (Cauliflower) Paranthas .
What is the difference between Roti and Chapati?
Wheat is the second most-consumed grain in India. It is essentially had in the form of unleavened flatbread called rotis, chapatis, or phulkas. Rotis and Chapatis are not very different. They are both prepared in the same manner except Rotis don’t require oil. But for Chapatis, we apply a layer of oil before cooking them on the pan. In the north of India, we call it Roti. The very same Rotis are called Chapatis in the south of India.
Inspiration to make Roti
Roti is an integral part of Indian cuisine and feels like home for many of us. I grew up eating rotis or chapatis on a regular basis. Making the roti or chapati with wheat flour makes it a rich source of Vitamins like B, E, and minerals like copper, zinc, iodine, manganese, silicon, potassium, calcium, and other minerals salts. Rotis are an amazing source of complex carbohydrates and fiber that provides you with enough energy to last you the whole day. We must include a nutritious balance of fibers, vitamins, and minerals in our food to have a balanced meal. The one thing I miss about home is my mum’s hot Rotis.
Many people misunderstake Naans to be the staple bread of India. But I want people to know that the Indian cuisine has a lot more to offer than just Naan breads and tikka masala (cringe). So here I am with an easy peasy Roti recipe.
How to make Roti? (Tips and Tricks)
Rotis are the simplest bread to make and can be made within minutes. Historically Rotis or Chapatis were made by forming small dough balls and slapping them in between the palms of the hands to get a nice round shape. But now we have the mighty rolling pin to do that job for us. Here are a few tips and tricks to get you through the roti-making process.
How to knead atta dough?
Prepare the dough by adding the atta flour, salt and water. The salt to flour consistency should ideally be 1% by weight. Once you get the hand of it you can eyeball it as per your taste. Keep in mind to slowly add the water and knead until everything comes together. Usually, some recipes call for long tedious kneading claiming this will make the roti softer and build a good gluten network. But in reality, gluten networks form by themselves if you let the dough sit. So just knead enough to bring the dough together and then cover it. Let it sit for 30 min and you will be left with a soft, supple dough. It’s as easy as it gets.
Things to keep in mind while making the dough
- Keep an eye on the flour to water ratio. If you add too much water then the dough will become gooey and messy.
- Sprinkle some water if you feel the dough is a little too hard to work with. Mix it well until the flour is well combined.
- Do not don’t listen to all those people trying to tell you to knead for at least 15 minutes. Listen to the scientist 😉 Bring the dough together and let it rest.
- Poke the ball of dough with a finger to form a soft dimple. The dough is ready if the dough looks supple and holds the shape for a few seconds. If the dimple looks stretchy and wet, then you need to add more flour and knead again.
Rolling the Roti:
Roti making is a skill that requires patience and lots of practice. The more you make them, the better they will get with each roll. The most important step is to get the the rotis evenly thick. This ensures optimum puffing up of the roti. Don’t worry! It wasn’t easy for me to get the evenness at first, neither the round shape. I got better with lots of practice. It is totally up to you whether you want to add salt or oil while kneading the dough. I don’t add it because my mum never did.
How to cook Roti?
Rotis should be toasted on both sides in a pan or Tawa over fire on high heat for a couple of minutes until done on both sides. If you don’t have fire, use a cast iron skillet at 70% heat and cook your rotis in them. THATS KEY.
How to make roti without fire stoves: Use a cast iron skillet at 70% heat. Cast Iron skillet will keep the temperature consistent and help the roti puff up making it light and yummy.
Why doesn’t my Roti puff up?
Make sure you roll out the roti to an even thickness. Most times rotis don’t puff up because there are uneven sides to it when you roll it out. They should ideally puff up if its even on all sides. If they don’t puff up on the pan, place them over an open flame for a few seconds.
If they still don’t puff up then it has to do with the dough (too sticky or dry). So don’t worry, there is a learning curve to this technique. You can practice it a bunch of times until perfect.
Now, you can go ahead and enjoy these soft, yummy, hot Rotis with Daal or sabzi (veggie side dishes).
Indian flatbread or Rotis
Ingredients1x2x3x
- 2 cups Atta flour or whole meal wheat flour
- 3/4 cup water 75% hydration (best for beginners)
- 3/4 tsp salt about 1% of the flour
Instructions
- Mix the flour and salt.
- Slowly add water and knead until everything comes together.
- Cover and let rest for about 30 mins to let the gluten structures form.
- Poke the dough to check for consistency
- Break out a piece of the dough and roll it out into a round shape.
- Heat a pan on high flame. Cook the flattened circle for a couple of minutes until cooked on both sides.
- If you are working with flame, flip the roti on to the flame. Once its cooked on once sid, flip to cook the other side. It should puff up easily.
- Serve hot and steaming.
Notes
Enjoy this authentic Kerala delicacy made with rice flour, jaggery and coconut filling, and loads of love. You may have come across many kinds of dumplings, but this South Indian dumpling might come as a pleasant surprise for you. Ela Ada has all the ingredients to warm your soul and leave you wanting more. I hope you enjoy making this as much as I did.
What is Ela Ada?
Ela Ada (in Malayalam: Rice dumplings) is a traditional delicacy in Kerala – a region in the south of India. They are rice pockets stuffed with a filling of cooked jaggery and grated coconut. These rice pockets are steamed in banana leaves and served as the perfect dessert during festivities.
The traditional recipe requires the use of jaggery. When I filmed the reel for my Instagram, I used molasses and brown sugar instead. It was my special twist to this heart-warming dessert. Ela Ada is one of the most celebrated desserts prepared in Kerala and this delicacy is often enjoyed during special occasions and festivals. Most of the Indian desserts have an overdose of trans-fats and sugar. Ela Ada is one of the healthiest desserts you will ever find because it is steamed and not fried in oil. The use of fresh coconut, jaggery, and milk makes this dessert an explosion of flavors on the taste buds.
It is enjoyed and relished in most parts of the country but in different variations of the same. For example, these dumplings are steamed in turmeric leaves, in Goa, which imparts a very special flavour itself.
Ela Ada being held in hands
Inspiration for Ela Ada
Ela Ada takes me back to my childhood. We would often visit Kerala during our vacations . My brother and I would spend time playing and eating with my cousins. My uncle would get these delicacies parcelled from a local shop and distribute them to us. We would wait patiently for him to come home, so that we could relish these pockets of joy with a cup of chai or milk.
I miss hogging on such delicacies, especially Dosa with Chutney for breakfast, and Ela Ada for our evening tea-time snacks. Ever since I have moved to France, I often reminisce about those good old days and miss being back in my native place.
So, here’s my attempt to recreate my favourite dessert. Enjoy!
How to Make Ela Ada (Tips and tricks)
Prepping the Banana leaf
Ela or Banana leaf is used to wrap these dumplings which add a distinct flavour and smell to the Ela Ada. It’s great if you have access to fresh Banana leaves. It’s alright if you don’t. You can wrap them in parchment paper and it will turn out more than perfecto. If you do get your hands on some Banana leaves, here’s how you prepare them. Gently run each leave over a low flame on both sides and cut them into medium-sized squares (roughly 15 cm*30 cm). The heat makes the leaf flexible and easier to wrap the dumplings.
Let’s Dough it!
This step is optional: roast the rice flour on low heat for 5 minutes because it gives nuttier flavour or skip to the next step.
For the dough, add boiling water to the bowl of rice flour and mix using a wooden spoon. Let the mixture cool down and then knead it into a soft dough with your hands. The dough should have the right consistency so that you can roll them easily. You will need the practice to get the right consistency. Check out my video here to understand it better.
Filling for Ela Ada
Jaggery: Ideally, the filling is made from jaggery. No jaggery? No problem. I had no jaggery at home so I had to improvise while filming the reel. I have used a combination of brown sugar and molasses to make the filling.
Fresh Coconut: Ideally fresh coconut is used for this recipe. You can easily substitute it with a combination of desiccated coconut and coconut milk.
Molasses being poured into the caramelised brown sugar
Start by carmelising brown sugar in a pan. Add the coconut milk (if subbing), soy milk, molasses, and water to dissolve. Continue to mix till it thickens. Add the fresh or desiccated coconut and crushed cardamom. Now switch off the heat, mix well with a wooden spoon and let it cool. The consistency should be dense and mouldable. If you wish, you can roast the desiccated coconut or grated coconut on medium heat before adding it to the brown sugar and molasses mixture but I prefer it unroasted.
Let’s make the Ela Ada
Take a banana leaf or parchment paper and grease it with oil. Place a lemon size dough on the leaf and pat the dough to flatten it. The flattened dough should be the size of your palm. Place the coconut filling on one side and lightly spread it using your fingers. Fold the leaf over the dumpling to form a semi-circle-sized pocket. Seal the sides by gently pressing. Steam them for about 15 minutes or until cooked completely. Remember to place the Ela Adas one over the other in the steamer so there is even distribution of steam. Do a taste test before you serve. If you prefer, you can also serve them cold.
The Ela Adas are ready to be served with some piping hot chai !
Pro-tip
Adjust the sweetness as per your taste.
It will take you a bit of practice to get the right consistency.
If you like this recipe, check out other desserts from my page:
Easy Vegan Kulfi (Indian Ice cream)
Healthy Vegan Laddoos
Vegan Cardamom Snickerdoodle Cookies
Ela Ada Recipe
Ingredients1x2x3x
- 1 cup Rice flour
- 1 1/2 cups Water
- 1/2 cup freshly grated coconut (or desiccated, in which case, add 100 ml coconut milk)
- 1/4 cup organic brown sugar + 1 tbsp molasses or 1/4 cup jaggery (if you have access to it)
- 100 ml plant milk (I used soy milk)
- 1 tsp freshly crushed cardamom or pre-powdered
- 5 squares Banana leaves about 20×20 cm or 8×8 inches
- Oil to grease the banana leaves
Instructions
- Optional: Roast 1 cup rice flour on low heat for 5 minutes for a nuttier flavour (or skip to the next step).
- Begin by boiling water in a pan. In a bowl add the rice flour and the boiling water, gradually.
- Pour the water while mixing the rice flour gently using a wooden spoon.
- Once the mixture cools down, knead with your hands to make a soft dough and set aside.
- To a fresh pan, add brown sugar and heat it until it starts to caramelise.
- Then add the plant milk (soy and coconut if using), molasses and water to dissolve it all. Bring it to a mouldable consistency, takes about 5-10 minutes.
- Add the grated coconut and crushed cardamom. Switch off the heat and mix well.
- For the next step, warm the banana leaves over an open flame so that it becomes flexible.
- Grease the leaf with oil.
- Take a ball sized dough and flatten over a banana leaf.
- Place 1-2 tbsp of the stuffing and spread on one side of the dough.
- Fold from the other side and seal the sides by pressing gently.
- Place the Ela Ada in a steamer and steam for 15 minutes until it is cooked completely.
- Serve warm or cold as per your liking.
Don’t forget to tag @beextravegant if you make this and follow for more amazing recipes. Cheers!
Other Indian Recipes For You:
Try this easy Vegan Tri-color Barfi made from coconut and brown sugar. Share a bite of this Barfi with your loved ones as an essential excuse to share the joy of holidays. The best part about this recipe is that I have substituted milk with plant-based milk so you can munch on these delightful bites without any guilt.
What is Barfi?
Barfi ( bərːfi ː) is a simple and tasty Indian fudge-like dessert. It is a dense milk-based sweet that is typically made with milk powder, condensed or fresh full-fat milk, ghee, and sugar. Barfis are very famous in India and are made during special occasions or festivals. During festivals like Diwali or Holi, there is an overload of such milk-based sweets in almost every Indian household. Barfee or Barfi comes from the Persian or Hindi word Barf which translates to snow. Because Barfis have high quantities of milk products, it often has a white milky color to it which looks a lot like snow. Here’s your chance to make this homemade vegan barfi with a few basic ingredients available in your kitchen. Let’s go!
Why Tri-color Barfi?
The National flag of India has three horizontal tricolors of deep saffron at the top, white in the middle, and a green band at the bottom. The saffron or Kesari represents the strength and courage of the country. While the white or Safed indicates peace and truth. And the green or Hara color represents fertility, auspiciousness, and the growth of our land. This year we celebrate 73rd Republic Day in India. It is to commemorate when the Constitution of India came into effect in 1950 right after independence from our colonizers.
So for this particular Barfi recipe, I went with the tri-color layers as a way to pay homage to my home country. I miss being part of the Republic Day celebrations as we gather as a family and watch the Republic Day parade. Each year we celebrate the Republic Day Parade to pay tribute to the martyrs who sacrificed their lives for us. So, here’s my way of saluting my country for all that we have endured and been through.
Inspiration to make the Barfi
National holidays were my favorite during my school years. We would have half a day of school and be dressed in our whitest of uniforms to attend the school celebrations. We would sit in the scorching heat as a bunch of our classmates would put on wonderful performances on stage. But the wait was worth it because we were given laddoos or barfis to eat after the flag hoisting. I would patiently wait for my turn because nothing beats the taste of yummy barfis or laddoos.
My second fondest memory is during the festivals. If you have experienced the magic of Indian festivals then you know what I am talking about. It is everything from family reunions to sharing a laugh to having a sweet overdose. You have no idea how many times I have overdosed myself on some yummy Kaju Katlis (cashew fudge) or scrumptious Laddoos .
Living away from my homeland makes it difficult to be there for all the special occasions. Also, ever since I turned vegan, I find it more difficult to enjoy these animal milk-based sweets. Here’s how I find a way to bring home closer to me. And a veganised Barfi recipe is the perfect way to seal the deal.
How to make Vegan Tri-colour Barfi (Tips and Tricks)
Ideally, Barfi or Barfee recipes include using full cream milk, ghee, and condensed milk. For this Vegan Tri-color Barfi, we’ll be using full-fat coconut milk as a substitute for animal-based milk.
How to make the Barfi base?
The first step is to make your own vegan condensed milk using full-fat coconut milk.
- Pour the coconut milk into a pan along with the brown sugar.
- Stir this on high heat until you can see a rolling boil.
- Simmer the heat and stir again for another 40-45 minutes until the mixture thickens. Make sure to keep it on medium to low flame so as not to burn the bottom of the pan. Keeping it on the high flame will burn the base.
- When your condensed milk starts thickening, and you get a sticky, highly viscous consistency, take it off the heat and add let it cool.
- Then add it to the desiccated coconut.The consistency of the mixture should have a mouldable texture i.e. it should hold the shape. If you want to start the base with store bought condensed milk, go ahead.
Spicing it up with cardamom
Cardamom has a distinct spicy-sweet flavor. It is intense and slightly sweet at the same time. Most Indian desserts and dishes include this spice because it instantly brings freshness and sweetness to any given recipe. Given that coconut has its own specific flavor, cardamom is one such spice that won’t alter the taste of its fellow ingredients.
Why do we use Desiccated Coconut and Coconut oil?
Coconut has fruity, milky, and sweet notes to its flavor. It often overpowers the other ingredients. Although we have used coconut milk in the base, the desiccated coconut gives the Barfi a crunchy and chewy texture. Also, in milk-based Barfi, we use ghee to add fat. But in this recipe, we are using coconut oil to add that fat content so that the Barfi solidifies when it cools and holds its shape.
Freezing and storing the Barfi
Once the Barfi has reached a moldable consistency, take it off the heat and let it cool. Since this is a tri-color Barfi, I divided it into three equal parts and added 3 different food coloring to it. The next step is to press the three layers on top of each other onto a mold. Let the mold sit in the refrigerator for at least 2 hours. Please make sure to refrigerate the Barfi for at least 2-3 hours. Do not try cutting it before as it could disintegrate. Once the mold has been set, cut it into the shape you desire and enjoy!
Storing:
If you want to keep them on the counter, stash them in an airtight box for not more than 2 days.
You can store the Barfi in an air-tight container and store it in the fridge for up to 2 days. You can also freeze them in airtight bags for months. Take the bags out a night before you wish to consume the Barfis.
I hope you enjoy this Vegan Tricolor Barfi and do tag @ beextravegant if you try this recipe. Check out how I made the Barfi by clicking here . Bon appétit 🙂
If you like this recipe, check out other dessert recipes from the blog:
- Vegan Ela Ada | The Best Healthy South Indian Dessert
- Easy Vegan Kulfi (Indian Ice cream)
- Healthy Vegan Laddoos
- Vegan Cardamom Snickerdoodle Cookies
Tri-color Vegan Barfi
Ingredients1x2x3x
- 1 can full-fat coconut milk
- 1/3 cup brown sugar
- 2 cups desiccated coconut
- 3-4 cardamom pods de-shelled and crushed (or 1/2 tsp powdered cardamom)
- 1/2 tbsp melted coconut oil
Instructions
- In a pot on medium heat, bring the coconut milk and the sugar to a boil.
- Reduce heat to low and simmer for 40-45 minutes until liquid is reduced to less than half. Whisk every 5 minutes or so.
- Remove from heat and set aside.
- In a large pan, add the desiccated coconut on medium heat and add the condensed milk to it.
- Stir everything until it turns into a dough-like consistency.
- Then add cardamom and coconut oil. Mix it till well combined
- Optionally, divide the amount into 3 parts and add food coloring of your choice to jazz it up.
- Then press the layers on top of each other onto a lined rectangular mould. Let the mold sit in the refrigerator for at least 2 hours.
- Slice into equally sized bars and enjoy!
Indian flatbread or Rotis
Ingredients1x2x3x
- 2 cups Atta flour or whole meal wheat flour
- 3/4 cup water 75% hydration (best for beginners)
- 3/4 tsp salt about 1% of the flour
Instructions
- Mix the flour and salt.
- Slowly add water and knead until everything comes together.
- Cover and let rest for about 30 mins to let the gluten structures form.
- Poke the dough to check for consistency
- Break out a piece of the dough and roll it out into a round shape.
- Heat a pan on high flame. Cook the flattened circle for a couple of minutes until cooked on both sides.
- If you are working with flame, flip the roti on to the flame. Once its cooked on once sid, flip to cook the other side. It should puff up easily.
- Serve hot and steaming.
