Biyam Rotti ~ Rice flour Rotis

Biyam Rotti or Rotis made from Rice flour is very common in rural parts of India. Amma makes many of these rottas from flours like maize, Ragi but the one from Rice is the simplest and also very tasty. Since we had this big box of rice flour ready, we have been having this for our breakfast. Since its made from rice, we have no problem convincing anybody, infact my daughter like it even though this was her first time.

Here you go for the recipe –

Preparation Time : 15 mins
Cooking Time : 10 mins
Cuisine : Andhra Pradesh

Biyam Rotti

Ingredients Needed:

  • 2 cups – Rice flour
  • 1 – Onions
  • 2 – Green Chilies
  • Coriander Leaves /Cilantro leaves as required
  • 2 tbsp – Wheat Flour (optional)
  • Salt to taste

Method to prepare:

  • Take a mixing bowl with rice flour, add salt and mix well. Then slowly add water to form a pliable dough. If you are not able to form a ball of the mixture, add wheat flour. The water can be warm water but its not required if the flour is wet or finely pound.
  • Mix finely chopped onions, finely chopped Chillies and Coriander leaves in the flour and mix well.
  • Take a moist cloth and spread on the back of a plate. Divide the dough into equal balls. Dab cooking oil to your fingers and spread it evenly on the wet cloth. Plastic sheet can also be used.
  • Heat a pan to fry these. Spread oil to ensure this does not stick. Then carefully remove the rolled out rotta to the hot pan. Cook on both sides by add oil. Remove once its well cooked.
  • This can be eaten as such or can be served with Ground nut chutney.
Sending this to Jihva For Ingredients – Rice hosted by Sharmi at Neivedyam.
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Biyam Rotti
Votes: 0
Rating: 0
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Rate this recipe!
Course Dinner
By Cook Method Stovetop
Dish Type Indian Flatbread
Prep Time 15 Minutes
Cook Time 10 Minutes
Servings
Ingredients
Course Dinner
By Cook Method Stovetop
Dish Type Indian Flatbread
Prep Time 15 Minutes
Cook Time 10 Minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Take a mixing bowl with rice flour, add salt and mix well. Then slowly add water to form a pliable dough. If you are not able to form a ball of the mixture, add wheat flour. The water can be warm water but its not required if the flour is wet or finely pound.
  2. Mix finely chopped onions, finely chopped Chillies and Coriander leaves in the flour and mix well.
  3. Take a moist cloth and spread on the back of a plate. Divide the dough into equal balls. Dab cooking oil to your fingers and spread it evenly on the wet cloth. Plastic sheet can also be used.
  4. Heat a pan to fry these. Spread oil to ensure this does not stick. Then carefully remove the rolled out rotta to the hot pan. Cook on both sides by add oil. Remove once its well cooked.
  5. This can be eaten as such or can be served with Ground nut chutney.

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25 comments

  1. Nice to note another name for rice flour rottis…Looks perfect!

    Rottis known as Ari pathiri in malayalam and Akki rottis in kannada…thnx for sharing the authentic recipe…:)

  2. Hi Srivalli, long back I had a neighbour who was from karnataka and she used to make this often and I loved it ! Thanks for posting this, I am sure gonna make it ๐Ÿ™‚

  3. These ones have come out nice, have made rotis with a mixture of flours, we call it dheerde in marathi…..good one for the event

  4. Hi Sri,
    Nice recipe. epudu try cheyaledu, mi description bagundhi. Indilo majjiga veste bavuntundi emo ๐Ÿ™‚
    thanks fo rsharing your wonderful recipes. Saw your mutton pulusu too. yum……..

    cheers
    rajani

  5. Thanks Poonam, Sharmi, Bharathy, Asha, archana, ramya, Tee, Padma, Sia, nz, Rajani, Kajal, bhags, Dee, Prajusha for all your lovely comments.

    I add atta to bind the rice flour Coffee

    Thanks SeeC..very nice of you to link me

    Will check yours Raaga..thanks

  6. Hello,

    Thanks for sharing this. I presume you are from Karnataka border. My mom makes them too with Ragi as well. I have a bag of rice fluor and wanted to do them. Your site helped me to remember what all goes in it.

    Thank you very much,
    Neel

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