Name: Orotti
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian (Kerala)
Ingredients: 2 cups (240 g) rice flour (coarsely ground — not the fine idiyappam variety); 1 cup (100 g) freshly grated coconut; 1/2 tsp (1.5 g) cumin seeds; 3 shallots (20 g), finely chopped (optional); 1 green chilli, finely chopped (optional); 1 sprig curry leaves, finely chopped; 1 tsp (5 g) salt; 3/4 cup (180 ml) boiling water (approximately); 1 tbsp (15 ml) coconut oil; Use coarsely ground rice flour (not idiyappam flour) — the coarser texture gives orotti its characteristic bite.; The coconut pieces in the dough will brown and caramelise slightly on the griddle — this is correct.; Do not roll thin — orotti's thickness is its character; thin orotti is just a failed pathiri.; Eaten the same day; orotti toughens overnight.

Orotti

🍗 Non-veg📊 Easy

A thick, rustic flatbread from northern Kerala's Malabar region made from coarsely ground rice flour mixed with freshly grated coconut — cooked on a griddle to produce a thick, slightly dense, coconut-studded bread. Orotti is more rustic and substantially thicker than pathiri, with a satisfying chew from the coconut texture throughout. Served with fish curry or coconut chutney.

⏱️15 minPrep

🔥20 minCook

🕒35 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Orotti

Combine rice flour, grated coconut, cumin, shallots, green chilli, curry leaves, and salt in a bowl.

Pour boiling water gradually, mixing with a spoon.

Add coconut oil.

Knead into a soft, pliable dough that is studded with coconut pieces.

The dough should hold shape but not crack.

Divide into 8 balls.

Flatten each by pressing between palms into a round disc about 12 cm in diameter and 8 mm thick — considerably thicker than pathiri.

Do not use a rolling pin; hand-pressing gives the rustic, uneven texture characteristic of orotti.

Cook on a preheated dry griddle (tawa) over medium heat for 2.5–3 minutes per side until dark golden-brown spots appear and the bread feels firm when pressed.

Some charring at the coconut pieces is desirable.

📖 Cultural notes

|---|---|---|---|---| | 285 kcal | 4 g | 44 g | 10 g | 3 g | Orotti is a staple of the Malabar coast's Muslim and Hindu communities, particularly in Kannur and Kasaragod districts. It is considered a simple, honest bread — less refined than pathiri, but more nutritious. In fishing villages along the northern Kerala coast, orotti with fried fish is the traditional breakfast that has been eaten for generations. The bread's rough, coconut-studded texture is considered a virtue, not a defect. ---

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