Recipe

Rice Flour Roti (using steamed dough) - gluten-free! Oil-free!

Prep Time
5 minutes
Cook Time
45 minutes
Servings
2 servings

This is a recipe for the perfect gluten-free rice roti and can be enjoyed in place of wheat roti. This is soft and puffs up like a phulka. The specialty of this method is cooking the flour in steam (known as autolysis method) in a cooker which makes it become elastic and wheat-like without the presence of gluten. This is also called ukkurisiro akki rotti in Karnataka. 

Note: This is NOT the same as rice rotti ( Akki rotti ) which is called tatto akki rotti.

Ingredients
  • 1c rice flour (This recipe uses red rice flour)
  • 1c water
  • 1 tsp salt
  • 2 ltr cooker
Method
  • Take a 2 ltr cooker, add 1c water and salt.
  • Close the lid with gasket and weight and switch on the gas. Let it whistle once.
  • As soon as the water in the cooker whistles, switch off the gas and manually release the pressure using a fork
  • Open the lid, add the rice flour slowly, mix it roughly using a wooden spoon or any long spoon.
  • Close the lid and keep the weight back.
  • Let it rest for 20 mins so that the flour gets steam-cooked in the process.
  • After 20-30 mins, take the dough in instalments, knead it on a clean countertop to bring the roughly mixed dough to an even and smooth dough. It will become non-stick at this point. Wash your hands if needed before kneading to ensure the dough does not stick to the hands
  • Make balls that are slightly bigger than a lemon
  • Dust them on a plate of rice flour and roll like a wheat roti
  • Toast on a well-heated iron tawa without any oil.

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