Karnataka-Style Rice Flour Vegetable Flatbread

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A beloved breakfast and snack from Karnataka, this gluten-free flatbread is made by hand-mixing rice flour with finely chopped onions, grated carrots, herbs, and warm spices. The dough is shaped wet on parchment and pan-cooked until crisp-edged and tender inside, traditionally served with ghee, chutney, or yogurt.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 8 gFat
• 1.5 gSaturated Fat
• 48 gCarbs
• 3 gFiber
• 2 gSugar
• 5 gProtein
• 390 mgSodium
• 190 mgPotassium
• 40 mgCalcium
• 1.4 mgIron
• 9 mgVitamin C
• 160 mcgVitamin A

Ingredients

For the dough

• 2 cups (260 g) fine rice flour
• 1 medium onion, finely chopped (about 1/2 cup)
• 1 medium carrot, grated (about 1/2 cup)
• 2 tablespoons fresh grated coconut (optional)
• 2 to 3 green chilies, finely minced
• 1 tablespoon grated ginger
• 1/3 cup finely chopped cilantro
• 2 tablespoons finely chopped fresh dill leaves
• 1 teaspoon cumin seeds
• 1/2 teaspoon ajwain (carom seeds)
• 1/2 teaspoon ground turmeric
• 1 teaspoon kosher salt
• 2 tablespoons plain full-fat yogurt
• 4 to 6 tablespoons hot water, as needed

For cooking

• 2 tablespoons toasted sesame oil or ghee, divided

Directions

1. In a large mixing bowl, combine the rice flour, onion, carrot, grated coconut, green chilies, ginger, cilantro, dill, cumin, ajwain, turmeric, and salt; toss well with a fork to distribute the seasonings evenly through the flour.
2. Add the yogurt and toss the mixture until it looks like coarse crumbs, then pour in 4 tablespoons of hot water and mix with your hand. Add more hot water one tablespoon at a time, working quickly, until the mixture just comes together into a soft, pliable, slightly sticky dough; do not knead and do not let it rest or it will harden.
3. Divide the dough into 4 equal balls and keep covered with a damp cloth while you heat a heavy cast-iron or nonstick tawa (skillet) over medium heat for 2 minutes.
4. Line a sheet of parchment paper or a clean banana leaf on the counter, wet your palms with water, and place one dough ball in the center. Using wet fingertips, gently pat it out into a 5-inch round about 1/4-inch thick, keeping the edges slightly thicker than the center.
5. Carefully lift the parchment and flip the round onto your palm, then peel off the paper and lay the flatbread on the hot tawa. Cook for 2 to 3 minutes until small bubbles form and the underside is golden, drizzle 1/2 teaspoon of oil around the edges, flip, and cook 2 more minutes pressing gently with a spatula until the second side is spotted with brown.
6. Repeat with the remaining dough, wetting your hands and the parchment between each round to prevent sticking; keep cooked flatbreads wrapped in a clean kitchen towel so they stay soft.
7. Serve immediately with sweetened yogurt, coconut chutney, or a dollop of ghee alongside a cup of filter coffee.
8. Store any leftover flatbreads in an airtight container for up to 24 hours and reheat on a dry tawa for 1 minute per side to refresh the texture.

Cook’s Notes

• Use freshly milled fine rice flour if possible; coarser flour can tear and yields a gritty texture.
• Always keep your hands wet while patting out the dough, and work quickly because rice flour dough stiffens fast as it cools.
• For a more traditional flavor, add 1/2 teaspoon of crushed dried fenugreek leaves (kasuri methi) along with the spices.
• Cook on medium-low rather than high heat so the thick flatbread cooks through without burning on the outside.
• If the dough becomes too stiff while waiting, sprinkle a few drops of warm water and work it back in just before shaping the next flatbread.

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