I have loved chawal ki roti since childhood. I was brought up in Vapi, which is in South Gujarat (India). There people make this chawal roti. They call it as “Chokha no rotlo”. It is generally served with different spicy curries or different lentil dal, Vaal ni dal or garlic chutney. Many restaurants in Daman (which is near to Vapi) have this roti in their menu.
This roti is soft and very light to eat. It is very easily digested. There are different ways to make this roti.
I have tried many different ways and now have got this successful method of making this delicious chawal ki roti.
My son loves them very much and likes to have them with simple fried Bhindi ki subji.
Do try them and you will like to make them again and again.
Chawal Roti (Rice Flatbread)
A gluten free roti made from rice flour and can be enjoyed with different kinds of curries.
Servings 6 roti
Calories 177kcal
Ingredients
- 1 cup rice flour i used the fine rice flour
- 1 cup water generally 1 cup water is sufficient. use 1/4 th cup of more water if required.Chawal Roti /Chokha na Rotla/Rice flatbread
- 1/4 tsp salt
- 2 tbsp oil
- ghee for applying over the cooked rotis
Instructions
- In a pot boil 1 cup of water. When it comes to boil, add salt and 2 tsp of oil in it. Mix it. Bring it to low heat.
- Put the rice flour in it. Mix it and turn off the heat.
- Cover the dough and keep it aside for 5 minutes. so that it absorbs the water and becomes soft.
- Now remove the dough in a big bowl. With a spoon mix it well. When it cools a little knead it to a soft dough. Add one tbsp of oil and knead it till smooth. Now cover the dough and keep it aside for 25 minutes.
- Now add the remaining oil and knead the dough till smooth.
- Cover and keep aside for 30 minutes.
- Make lemon size balls from the dough. Flatten a ball on the board.
- Dust it with little rice flour and flatten it with hands.
- Now dust more flour and roll it into thin circle with a rolling pin. Make sure to roll it thin from the edges.
- Heat a flat pan. Roast the roti over it.
- Flip it over when bubbles start appearing.
- Now flip it again on the other side and press with the flat spatula and let it puff up and get brown spots.
- Remove the roti in a plate and apply ghee over it. Serve it hot with curry of your choice.
Notes
Note: The water needed to prepare the dough depends on the quality and type of rice flour. Some rice flour absorb more water. Use 1 cup water for 1 cup of rice flour. Heat additional 1/4 th cup of water and keep aside. If require use this extra water while kneading the dough.
Nutrition
Calories: 177kcal | Carbohydrates: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 97mg | Potassium: 20mg | Fiber: 1g | Sugar: 0.03g | Calcium: 3mg | Iron: 0.2mg
Very nice and yummy
Loved the recipe.
Hi
Thanks for recipe. I tried it but was unable to roll out like above. The dough/roti was breaking when rolling out flat.
Do you know what could have been a problem?
Hi
Thank you so much for going through the recipe and trying it. The rice flour does not have gluten and hence making roti is tricky! The dough breaks while rolling if it does not have enough water. Some rice flour soaks more water and hence addition of some extra water while kneading the dough makes soft and smooth dough.
Simple and easy method to a delicious meal
Hi Nusrath
Thank you so much!!
Thanks so much for this! I tried it today and the dough was smooth but once I cooked them they didn’t come out soft. Should I have put more oil in?
Hi Manisha,
Thank you for trying out the recipe. Rice flour does not have gluten in it. Hence the roti is soft when hot and warm. Once it is cooled it will become dry. So it is best to consume it once you make it. Also many times it depends on the quality of rice flour. Try using fine rice flour. Addition of little water and oil will help in getting soft roti.
I tried it today. The dough was very soft and pliable. Struggled to get a perfect round but once I cooked it, it was more like papat, very crispy? I would really like a soft roti. Kindly advise. Thanks.
Hi Khurdheed
Thank you for going through the recipe. The ratio of rice flour and water used is 1:1.The water should start boiling and then lower the heat and add the flour. Mix it well and then switch off the heat. Remove from heat. Cover for five minutes. Then remove the flour into the flat kneading plate or bowl with spoon. Mix it with spoon and then start kneading into a smooth dough with hands.(the flour mixture should come to lukewarm by now). Add oil and knead to smooth. Cover and keep aside for 20-30 minutes. The water will be nicely absorbed by this time and dough will be ready to roll. Take some rice flour or you can also take maida and start rolling into a circle thin from outside. (Initially try to roll with maida and it will make rolling the dough easier). Cook on the heated tava till golden on both sides. Serve immediately. The rice flour does not have gluten and hence the roti once cool will become a bit hard. Enjoy them warm.
Does the dough keep, like wheat dough, in fridge?
Hi Anup
Thank you so much for going through the recipe. Yes the dough can be refrigerated in an airtight container for couple of days. I usually add some finely chopped onions, capsicum, green chili, coriander, ajwain to the leftover dough next morning and make masala chawal roti for breakfast. Happy cooking!!
hi. loved your recipe. what is the name of the 2 other foods you made? the final picture looks soo good. thanks
Thank you so much. The yellow one is vaal ni daal / lima beans. Recipe of this in on the blog. http://pepkitchen.com/recipe/vaal-ni-dal-lima-beans/
the other one is bhindi aloo.