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Loading...A beloved breakfast and snack from Karnataka, this rice flour flatbread is mixed with grated vegetables, fresh herbs, and warm spices, then pan-toasted until crisp on the edges and tender inside. Traditionally shaped by hand on a banana leaf, the flatbread is best enjoyed hot with coconut chutney or a dollop of yogurt.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings4
Yield4 flatbreads
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 10 gFat
- 2 gSaturated Fat
- 43 gCarbs
- 3 gFiber
- 3 gSugar
- 5 gProtein
- 320 mgSodium
- 190 mgPotassium
- 65 mgCalcium
- 1.2 mgIron
- 8 mgVitamin C
- 410 mcgVitamin A
Ingredients
For the dough
- 2 cups fine rice flour
- 1/2 cup plain whole-milk yogurt
- 2 tablespoons vegetable oil, plus more for cooking
- 1 teaspoon kosher salt
- About 1/3 cup warm water, as needed
For the vegetable mix-in
- 1 medium red onion, finely chopped
- 1 medium carrot, peeled and grated
- 2 serrano or Indian green chilies, finely chopped
- 1 tablespoon freshly grated ginger
- 1/4 cup fresh cilantro leaves, chopped
- 2 tablespoons freshly grated coconut (optional)
- 1 teaspoon cumin seeds
- 8 to 10 fresh curry leaves, finely chopped
Directions
- In a large mixing bowl, whisk the rice flour, yogurt, 2 tablespoons oil, and salt until the mixture looks like coarse crumbs.
- Pour in the warm water a little at a time and knead gently until you have a soft, pliable, non-sticky dough; cover with a damp cloth and rest for 5 minutes.
- Add the chopped onion, grated carrot, green chilies, ginger, cilantro, coconut, cumin seeds, and curry leaves to the dough and fold everything together until evenly distributed.
- Divide the dough into 4 equal balls; keep unused portions covered so they do not dry out.
- Place one dough ball between two sheets of parchment or on a greased banana leaf and press it out with wet fingertips into a 5-inch round about 1/4 inch thick.
- Heat a cast-iron tawa or heavy skillet over medium heat for about 1 minute, then brush lightly with oil.
- Carefully lift the flatbread onto the hot tawa and cook for 2 to 3 minutes, until small bubbles form and the underside is golden brown.
- Drizzle a little oil around the edges, flip the flatbread, and cook the second side for another 2 to 3 minutes until crisp and lightly charred in spots.
- Repeat with the remaining dough balls, stacking the cooked flatbreads on a clean cloth so they stay soft. Serve hot with coconut chutney, tomato chutney, or plain yogurt.
Cook’s Notes
- Keep your fingertips wet or lightly oiled while pressing the dough to prevent sticking and tearing.
- A banana leaf or parchment sheet gives the most authentic shape and prevents the dough from clinging to your hands.
- Do not roll with a pin: pressing by hand keeps small pockets of vegetables and creates the rustic texture.
- Cover the dough balls with a damp kitchen towel while you cook each flatbread so they stay soft and pliable.
- A pinch of asafoetida stirred into the dough adds the traditional Karnataka temple-kitchen aroma.
