Rotti is a dish that is so versatile that it can be prepared in many different ways and styles. Patting and rolling are two most common ways to make rottis. A not so common method is to smear the rotti batter on the hot griddle. This type of rotti is called balida  rotti  in Kannada the local language. It simply means to smeared rotti. This type of rotti is prepared with either rice flour or finger millet flour. Since the dough has to be smeared not many ingredients are added.
I prepared this rotti with multiple grain flours - wheat flour, finger millet flour, gram flour and little millet flour  and flavored it with cumin seeds and sesame seeds.
This rotti is easier and quicker. Delicious and can be served with curd, pickle, chutney/ chutney powder on the side. An ideal breakfast that keeps you feeling satiated for a long time and good for weight watchers.
  • Difficulty - easy (skill aquaired  with practice)
  • Preparation time - 10 minutes
  • Cooking time - 5-7 minutes for each rotti
  • Serving - 6 - 8 rottis (depending on thickness)
  • Finger millet flour - 1 cup
  • Wheat flour  - 1 cup
  • Rice flour - 1/2 cup
  • Gram flour - 1/2 cup
  • Cumin (jeera)- 1 spoon
  • Sesame seed (til)- 2 spoon
  • Salt - to taste
  • Oil - to drizzle on the rottis
  • Place all the flours, salt, sesame and cumin seeds in a mixing bowl and mix throughly. Prepare a dough  that is smear-able (I prefer to call it a thick batter) by adding water little  by little and keep aside.
  • Heat a griddle, smear oil, place a laddle full of batter on the griddle and smear the batter with wet fingers quickly ( about 6-8 inch diameter).
  • Drizzle oil and cook the rotti covered.
  • Check for the roasting - brown crust is an indicator.
  • Remove from the griddle and serve with chutney, curd, chutney pudi, pickle of your choice.
  • I served this rotti with cluster cluster beans chutney (gorikayi chutney)

  • Those who are allergic to gluten or do not want to use wheat flour can use fox tail millet or pearl millet flours.
  • Kasuri methi may be sprinkled while roasting the rotti to make it more flavourful
  • To avoid use of more oil, rotti may be cooked with a cover.
  • Tastes good when consumed hot and fresh