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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Step By Step Pictures for making Angakar Roti
Angakar Roti | Rice Roti from Chhattisgarh
Ingredients Needed:
- 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.
Notes
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.
Angakar Roti | Rice Roti from Chhattisgarh
Ingredients
- 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
Instructions
- 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 bind well.
- Heat a tawa and grease with oil.
- Pinch out equal balls from the dough. You get about 6 rotis of 6 diameter
- On a plastic sheet or banana leaf, greast 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.
Notes
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92
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11 comments
It is so good to read about gluten free roti recipes from different states. I always fear when making rotis with rice flour, but once I made the akki roti, I fell in love with them. This is a great recipe to try when in mood for rotis without wheat. Excited to begin the mega marathon!
What a lovely beginning to the mega marathon Valli! The rotis look fabulous….never thought of rice flour and cooked rice in a roti. Perfect for a quick dinner!!
There are so many variations of rice flour breads throughout India. I knew only about the akki roti and pathiri till now. This version of the roti looks so good and I guess adding cooked rice makes it different from other rotis.
Rice flour based rotis are popular in many regions and this one sounds just like the biyyam rotte from Andhra as you mentioned. But minor differences make each of them unique.
I have never tried rice flour based roti, so this wonderful tip of yours to add some cooked rice is going to help me in making it effortlessly 🙂
What a lovely start, and am sure you gonna rock with this theme.Angakar roti looks wonderful and am sure this gluten free roti with a spicy curries makes a satisfying meal. Excellent dish.
I just knew about akki rotti and pathiri.You have enlightemed me about the other rice flour based crepes from all over India!As with the other marathons, my ever growing bookmarks list will get bigger!
Lovely start for this series and I really enjoy reading and learning all this and at the same time amused as how we have different variations of the same type of recipe. Delicious
I was contemplating whether to make angakar or akki roti and akki roti won. Will try out angakar as it looks so delicious with all the spices added to it.
I was planning to make Akki roti too. Look itself is so tempting. We have it with buttermilk. SO many names of this roti. Great research done.
Angakar is just like akki roti.. Love this spice level.