Vastad Rotti | Konkani style Banana Flatbread

Vastad Rotti

Vastad Rotti is a tawa or pan fried version of the famous breakfast from South Karnataka, Mangalore buns.

While Mangalore Buns are made from refined flour or All Purpose flour, and deep fried, it can also be made with wheat flour. When I first made Mangalore Buns, I went the regular way and made it with refined flour only, however this recipe tells me that even the wheat flour buns taste equally delicious.

So this Vastad Rotti is a healthy take on the Mangalore Buns, where it is simply fried on pan. The post spins on a nostalgic note, where the blogger’s grandma used to make this for their evening snack. The super soft, pan fried flatbread, filled with delicious banana and yogurt flavours.

Vastad Rotti is served with Dalitoy, which makes it a perfect combo but you can also serve them with a simple coconut chutney or even devour them as it is.

This is yet another banana based flatbread from Karnataka and I just couldn’t miss out making this rotti because of the name. I would’ve almost made it for some other theme, when something prompted me to hold this. I was so glad I did!

If you ever thought you could only make muffins or breads with overripe bananas, think again, I have two flatbreads that you could make now, one is Bale Hannina Chapathi and the other this one!

This recipe also marks the last of the Indian Sweets theme with a twist, that I took for A to Z International Flatbreads. If you are interested to know what’s V for Street Food, Check my other space.

Vastad Rotti

In A to Z International Flatbreads

A for Afghan Flatbread
B for Bale Hannina Chapathi
C Cascioni Romganoli
D for Dhal Puri
E for Emirati Khameer Bread
F for Focaccia di Recco
G for Gur aur Til ki Roti
H for Harcha
I for Injera
J for Janta Roti
K for Khobz al Tawa
L for Laffa Bread
M for Mitho Lolo
N for Nicaraguan Quesillo
O for Obi Non
P for Podpłomyki
Q for Qutab
R for Roat
S for Sheermal
T for Torta Al Testo
U for Ukkarisida Akki Rotti

How to make Vastad Rotti  Step by Step Pictures for making Vastad RottiHow to make Vastad Rotti 1 How to make Vastad Rotti 2

Banana Flatbread

Vastad Rotti | Konkani style Banana Flatbread

Ingredients Needed:

1 cup Banana (overripe, you could use 2 long variety or 4 small variety Bananas)
2 cups Wheat Flour/ Atta plus as needed
1/2 cup Curds / Yogurt
2 tbsp Besan / Chickpea flour
2 tbsp Sugar
1 tsp Cumin Seeds/ Jeera
1/2 tsp Baking soda
1/4 Pepper powder
Salt to taste
1 tbsp Oil

How to make Vastad Rotti

Take a wide bowl and add the overrip banana and mash well.
To this add Besan, sugar, Jeera, pepper powder, baking soda and salt.
Now add curds and mix well using a spatula.
Slowly add wheat flour and mix using a spatula or knead till it forms a soft and smooth dough. You may not use all the flour or you may require extra depending on the banana you have used.
Add oil all over the surface of the dough.
Keep it covered overnight or for 5 to 6 hours at room temperature.
For making rottis, heat a tawa. Divide the dough into equal balls.
Dust the ball with flour and roll using rolling pin to a thick roti (roundel). It should be the size of a puri but thicker. You can also shape them using your fingers if you can’t roll them.
Cook the roti over the hot tawa. Be careful to keep the tawa on medium flame, else the roti gets black spots.
When the surface forms bubbles, invert and cook. Press slightly so that it cooks well. You can drizzle oil or ghee or apply butter while cooking on both surfaces but it can be had oil free too.
Remove and serve hot with Dalitoy or chutney.

Notes:

The Vastad rotti is kneaded only with curds, so water should not be used at all. If you require more, add 1 tsp of curd at a time.
The dough tends to be very sticky because of banana and curds and also after overnight fermentation, it will become more sticky. Add little more of flour and knead it to how you can handle.
Always cook these rotis on medium to low flame else it will have black spots very quickly.

Konkani style Banana flatbread

Print Recipe
Vastad Rotti | Konkani style Banana Flatbread
Vastad Rotti is a tawa or pan fried version of the famous breakfast from South Karnataka, Mangalore buns.
Vastad Rotti
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Breakfast, Snacks
Cuisine Karnataka
By Cook Method Stovetop
By Diet Vegetarian
Dish Type Indian Flatbread
Servings
Ingredients
Course Breakfast, Snacks
Cuisine Karnataka
By Cook Method Stovetop
By Diet Vegetarian
Dish Type Indian Flatbread
Servings
Ingredients
Vastad Rotti
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Take a wide bowl and add the overrip banana and mash well.
  2. To this add Besan, sugar, Jeera, pepper powder, baking soda and salt.
  3. Now add curds and mix well using a spatula.
  4. Slowly add wheat flour and mix using a spatula or knead till it forms a soft and smooth dough. You may not use all the flour or you may require extra depending on the banana you have used.
  5. Add oil all over the surface of the dough.
  6. Keep it covered overnight or for 5 to 6 hours at room temperature.
  7. For making rottis, heat a tawa. Divide the dough into equal balls.
  8. Dust the ball with flour and roll using rolling pin to a thick roti (roundel). It should be the size of a puri but thicker. You can also shape them using your fingers if you can’t roll them.
  9. Cook the roti over the hot tawa. Be careful to keep the tawa on medium flame, else the roti gets black spots.
  10. When the surface forms bubbles, invert and cook. Press slightly so that it cooks well. You can drizzle oil or ghee or apply butter while cooking on both surfaces but it can be had oil free too.
  11. Remove and serve hot with Dalitoy or chutney.
Recipe Notes

The Vastad rotti is kneaded only with curds, so water should not be used at all. If you require more, add 1 tsp of curd at a time. The dough tends to be very sticky because of banana and curds and also after overnight fermentation, it will become more sticky. Add little more of flour and knead it to how you can handle. Always cook these rotis on medium to low flame else it will have black spots very quickly.

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16 comments

  1. Valli I am amazed at your search .. really ! Aw ! What a find , how is it that I don’t find such Rotis ! This sounds like a very interesting find though banana in a roti is so new to me .

  2. What an incredible find Valli. And this banana rotis are completely new dish for me. CHickpea flour and wheat flour with banana, something seriously very unique and different from the usual parathas.

  3. Yes. it’s sure a healthier version of mangalore buns. Vastad rotti sounds yummy and i’m gonna try this soon. Again great find of those flatbreads from various cuisine !!

  4. Very interesting flatbread recipe with ripe banana. Fermenting the dough also sounds different. The final roti look so soft and delicious.

  5. I’ve got Manglaore Buns bookmarked but haven’t got round to trying it because it is fried. I think this recipe you’ve shared will be made soon as its not deep fried.

  6. wow this such an interesting bread again valli, fermenting the dough and making the bread sounds awesome !! such an healthy version of mangalore buns you found..Fantastic recipe !!

  7. We loved the mangalore buns when I made them and l am sure this healthy variation of buns with wheat flour must have tasted as amazing.

  8. I can so taste it with the dalithoy! I am in love with this banana roti and definitely making it soon. My kids love dalithoy and this milkdly sweet banana flavored roti would be so good with it.

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