Monday, January 23, 2012

Vastad Rotti (Banana Flat Bread)

Vastad Rotti  is a very simple Mangalore dish. It is a very soft roti/bread with a mild flavor of banana. The dough of this rotti is very similar to Mangalore buns. I got this recipe from a facebook group and also got to know that this is a Mangalore special. I tried it for the first time and really liked it. The texture of the rotti was very soft. Try this and I hope you all will love it:-)

  • All purpose flour- 2 1/2 cups 
  • Banana (Big,over ripe)- 1 (if small then add 2 of them)
  • Yogurt- 2 Tbsp
  • Sugar- 4 Tbsp (adjust accordingly)
  • Baking soda- 1/2 tsp
  • Cumin seeds/jeera- 1/2 tsp
  • Pepper powder- 1/2 tsp
  • Salt- A pinch
  • Oil/Ghee- For frying
You can as well add finely chopped green chillies while making the dough.


Take a ripe banana in a mixing bowl. Mash it well . To this add yogurt, sugar, baking soda, cumin seeds, salt and mix well until the sugar dissolves completely (don't add water).Now to this mixture add 2 cups of flour and start mixing. Remaining 1/2 cup of flour has to be added in small quantities. Final resulting dough has to be very soft. If the dough is sticky then add little amount of flour. Knead the dough for few minutes.(Finally I added a tsp of oil on the top of the dough). Keep the dough covered for 5-6 hrs. 

Now divide the dough into 5 equal parts.

In a small plate take few Tbsp of flour for dusting. Take one ball and roll it in the flour and make a roti (Thicker ones). Then place it on a hot tawa. After few seconds, the bubbles start appearing and then flip the roti.

Fry until brown spots are got on either sides of the roti. Apply oil/ghee, if using. Look how the roti is puffing!

Vastaad Rotti is ready! Serve it hot with any curry or dal of your choice. Above measurement makes five big sized rottis.

Note: #You can as well try adding a Tbsp of besan/chickpea flour and butter while making the dough. This will give you more soft and rich rottis.
#You can substitute half the quantity of all purpose flour with whole wheat flour. This will make the rottis little denser but still tastes equally good. 
#I rolled these rottis the normal chapathi size (thicker ones). You can as well roll them like thick poories and then shallow fry them.

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