Posted by sharada | Sunday, March 22, 2009 | | 9 comments »

This is an authentic karnataka(Indian state) breakfast dish.This goes by the name Ubbu rotti/Ukkarisida rotti/Uppi rotti .I would like to call this plain rice rotti made out of fresh rice flour.I had tasted this for the first time at my in-laws place as i have not seen my mom preparing this.My mil makes the best Ubbu rottti's i must say - fast & tasty - i can't forget the taste!! The texture of this rotti is very soft.Added to this they are gluten free, diabetic friendly, very nutritious & good diet food.

The usual method to do this is to take a thick bottomed vessel pour in plain water and add salt and oil and bring it to a rolling boil.Once the water starts boiling reduce the stove flame and put the rice flour in the middle of the vessel. Insert the laddle/spoon into the flour and close the lid and allow it to steam cook for 8 minutes.Now remove the vessel from stove top and mix the flour with the help of the laddle. Take this warm dough and knead well by adding dry rice flour if required to form into a nice chapati(wheat flour flat bread) like dough without lumps.Make into small balls and roll them.Cook these rotti's on hot griddle/tawa on both the sides.

Few people cook them on the hot griddle/tawa on one side & then shift these rotti's directly on to the flame( directly on fire) till it puffs like a balloon..

Now i find the above method tedious , so i have devised this below method for ease and i have been following this below method with success by getting soft delicious rotti's.

My method:-


Rice flour-->2 cups

Warm water-->2 & 1/2 to 3 cups

Oil/Ghee-->1 tsp

Salt-->to taste

1)Take warm water in a non-stick vessel.Add oil/ghee & salt & mix well.To this add the rice flour & mix.Now the consistency should be like a paste without any lumps.

2)Now keep this mixture on stove top & leave it to cook stirring at regular intervals.

3)Once it forms into one big mass(i.e., the laddle should stand up right in the dough when you are stirring the dough) remove it from stove top.

4)Leave it to rest for some time covered .Wet your hands with cold water & when the dough is still warm knead it till the dough surface is smooth enough to feel .Make small dumplings out of the dough.

5)Take a ball/dumpling and roll each ball into a flat bread with a rolling pin dusting the ball and the surface with dry rice flour so that the flat bread does not stick while rolling.

6)Now transfer the rotti onto the hot griddle/tawa. Allow it to fry for a minute & turn it to the other side and fry it for another minute.Again turn it over and with the help of a kitchen towel or napkin gently press the rotti on all sides.Now the rotti will puff like a balloon.Remove from the griddle/tawa on to a plate. It's optional to fry these rotti's smearing with oil/ghee.

7)Serve this hot with any spicy gravy of your choice.


  • You should knead the dough nicely when it is still warm before making balls.This ensures the rotti's donot break when you roll them.

  • The rice flour should not be old but fresh - chances are the rotti's made out of old rice flour breaks while rolling.

  • Roll the rotti's when the dough is still warm - if the dough goes cold it becomes dry and tends to break.

  • Always keep the dough covered with a wet cloth.

  • Ghee is clarified butter.


  1. Anonymous // March 23, 2009  

    nice blog

  2. Anonymous // March 23, 2009  

    The rotti looks delish


  3. LG // March 23, 2009  

    You have a nice blog with yummy recipes Sharada. Keep it going. Rotti looks delicious

  4. luckysanjana // March 24, 2009  

    hi sharada for some reason i was unable to comment the last time i got here and even today was unable to comment on your cookie picture......so well ...those cookies are so tempting dear i can feel their crunch...........

  5. sharada // March 25, 2009  

    Thank you veena,lg,sanjana for those nice comments..

  6. Shama Nagarajan // March 25, 2009  

    nice space and lovely roti

  7. sharada // March 25, 2009  

    Thanks Shama for visiting my blog

  8. kshama // May 30, 2009  

    hi.. thanq for the clear instructions.. like to use warm water and then stir on gas flame. iused to keep water on gas stove after the water boiled used to add rice flour and sirr till it s a mass. rotis come out well even this way.anyways i should try ur method too.

  9. Anonymous // June 11, 2013  

    Hi, the same dish is prepared in Kerala, especially in the Malabar region and is called Pathiri (Ari pathiri) meaning rice roti. It is a famous Malabar Muslim cuisine..

    Mrudula (Bangalore)

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