Angakar Roti is a breakfast dish made in Chhattisgarh, using the staple flour of the region. The simplest version of this flatbread is made with just rice flour along with spices. Rice flour Roti tastes delicious with spice side dish.
When we had done the Indian Food Odyssey, were we cooked alphabetically from each Indian State, I had chosen to make Chusela, which is a popular rice pooris from Chhattisgarh and had also mentioned about the Rice Roti that’s popularly known as the Angakar Roti, made with rice flour.
It was interesting that I came back to chose this for the theme I have taken up now. In that same series, I had done Pathiri which is more like Bakri and phulka from Kerala. I also made Ukkarisida Roti from Karnataka, whereas Biyyam Roti is popular in Andhra. Well, all these rotis are made with rice flour with a lot of addons that make it different from other recipes.
If you are wondering why I am talking so much about the Rotis, well we are starting the second Mega BM of the year, with 3 different themes as an option, however, all 3 need to be with A to Z alphabets. I have decided to make AtoZ Indian Flatbreads. I have tried my best not to repeat states and check out all the options, it wasn’t easy.
So in the A to Z Indian Flatbread, I have Angakar Roti from Chhattisgarh. If you are interested to know what I am doing for A in Cooking 4 all Seasons, check this!
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Angakar Roti | Rice Roti from Chhattisgarh
- 1 cup Rice Flour / Arisi Mavu / Biyyam Pindi
- 1/2 tsp Cumin Seeds / Jeera
- Salt to taste
- 2 Green Chillies finely chopped
- 1/2 Cup Rice Cooked opt
- Water as required to knead to a dough
How to make the Rice Roti
- In a bowl, take all the ingredients and knead well. Making the rotis with just plain rice flour is quite tough, so you can add in some cooked rice. Ensure the cooked rice is soft and blends well.
- Knead everything together, making sure the cooked rice is mashed well.
- Slowly add warm water to the bowl to get the ingredients to bind well.
- Heat a tawa and grease with oil.
- Pinch out equal balls from the dough. You get about 6 rotis of 6 diameters.
- On a plastic sheet or banana leaf, grease the surface with oil, place the ball and using your fingers flatten it evenly.
- When the tawa is hot, transfer the roti on to the tawa and cook on low flame and flip to the other side.
- Each side takes about 2 to 3 mins to get cooked on low flame.
- Serve with spicy chutney on the side.
This roti is very much similar to the Biyyam Roti / Biyyapu Rotte that’s made in Andhra or the Akki Roti from Karnataka.
Rice Roti is not soft like the normal parathas or rotis. It is slightly hard and crispy. Rolling out this roti is also not possible since the rice flour is not pliable.
You can enjoy this as a snack as well.
We mostly make it for dinner serving with Groundnut chutney. Most times we add onions, coriander leaves to enhance as well.
You can add in different veggies as well.